Nothing says Christmas like iced sugar cookies! They’re so pretty, and actually sugar cookies are my favorite…and these are so fun. Icing is included at the bottom of the recipe, but I left a few with just some sprinkles or glitter sugar. This is an old recipe I have, and they can make thinner, crispier cookies, or thick and chewy. The icing is a tried and true I got from Allrecipes many moons ago. Keep in mind that the icing dries as a glaze…this is not a royal icing. Makes about 3 dozen cookies.
- 1 1/2 cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough, preferably overnight (but a few hours will do).
Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. For best results, put cookie sheets in the fridge before adding cookies, and chill leftover dough scraps before rolling out again. Bake 6 to 8 minutes in preheated oven.
- 1 cup confectioners’ sugar
- 4 teaspoons milk (or more)
- 2 teaspoons light corn syrup (or more)
- 1/4 teaspoon almond extract
- assorted food coloring
In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Food coloring gel works very well. Dip cookies, or paint them with a brush.