Allow the icing to dry slightly before continuing with the flood icing. Holding the bottle or bag tip directly over one cookie, begin tracing an outline of the cookie, squeezing gently and using both hands, if needed, to maintain consistent pressure. Before icing any cookies, practice on a piece of parchment paper to get the feel of the icing. You can also scoop into a pastry bag fitted with a small plain tip. Transfer the border icing to a squeeze bottle using a funnel. The mixture should be very thick but still pourable. Add the food coloring, if using, a few drops at a time, until colored to your liking. In a small bowl, add the powdered sugar, pure vanilla extract and water or milk and whisk to combine. Baked sugar cookies can be frozen in an airtight container for up to one month before icing. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely. 5.īake for 10 minutes, or until the cookies are set and begin to brown. Transfer the shapes to the prepared baking sheets. If the dough is too warm, freeze for 15 minutes or until firm. Remove the dough from the fridge and cut into shapes with a cookie cutter, re-rolling any scraps and cutting more shapes. Line a large baking sheet with parchment paper. While the dough chills, preheat the oven to 350 F. Place the 2 sheets of dough on a baking sheet and chill for at least 1 hour or up to 1 day. Repeat with the remaining portion of dough. Place one dough portion between 2 sheets of parchment and roll out to 1/4-inch thick. 2.ĭivide the dough into 2 equal portions. On low speed, slowly add in the flour, baking powder and salt, and beat until incorporated. Add the eggs, vanilla and almond extract, if using, and beat until combined. In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well-combined and smooth, about 3 minutes.
#EASY SUGAR COOKIE FROSTING RECIPE FOR KIDS FREE#
This makes it super easy to pipe and even get the kids involved.įeel free to use a buttercream frosting instead of the icing for a sweeter flavor and fluffier consistency.
Use a squeeze bottle to decorate with icing. This keeps the dough from getting too warm, which could result in cookies that spread too much in the oven. Keep the cut shapes in the fridge until your oven is preheated and you're ready to bake. To save even more time, freeze the dough for 30 minutes instead of chilling it in the refrigerator before cutting and baking. Room temperature dough is like play dough! It's so much easier to work with and rolling it between two pieces of parchment saves you from getting flour everywhere while keeping your countertop clean. It's important to use just softened butter so that the cut-out sugar cookies keep their shape.įor a time and clean-up saver, roll the dough out between two pieces of parchment paper before chilling it. If you've ever experienced cookies that spread and flatten in the oven, you may be using butter that's too warm. Use cool room temperature butter (about 67 F). For best results, use organic powdered sugar, which is made with tapioca starch and results in a sturdier consistency and better flavor.
Adjust until you get the desired consistency. The amount of powdered sugar needed for the icing will depend on whether you use milk or water, the brand of powdered sugar and the humidity of your kitchen. Plus, the whole family can get involved with rolling, shaping and icing these cookies that really do taste as good as they look!
This sugar cookie dough is a dream to work with.
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