Sugar Cookie Cutouts with Icing

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract for icing
• Food coloring (optional)

Steps

1. 1 Whisk together flour, baking soda, and baking powder in a bowl.
2. 2 In a large bowl, beat butter and sugar until creamy.
3. 3 Add egg and vanilla extract to butter mixture and mix well.
4. 4 Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. 5 Divide dough in half, wrap each portion in plastic wrap, and chill for at least 1 hour.
6. 6 Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
7. 7 Roll out chilled dough to 1/4-inch thickness and cut into shapes with cookie cutters.
8. 8 Bake for 8-10 minutes, or until edges are lightly golden.
9. 9 For the icing, whisk powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Add more milk if needed.
10. 10 Once cookies are cool, decorate with icing and add food coloring as desired.

Nutrition

Tips

• For easier rolling, let the dough rest at room temperature for 10 minutes before rolling.
• Use a toothpick to create designs or add details to the icing.
• Store leftover dough in the fridge for up to 3 days.

Storage

Store cookies in an airtight container at room temperature for up to a week. Reheat in a low oven if they lose their crispness.

Serving Suggestions

• Serve with a glass of cold milk.
• Perfect for holiday cookie exchanges or as an after-school treat.

FAQ