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Sugar Cookie Cutouts with Icing
Recipes
Sugar Cookie Cutouts with Icing
36 servings
2 hours, 45 minutes total (Active 30 minutes)

Ingredients

    • For cookies
    • 1 cup unsalted butter
    • 1 cup granulated sugar
    • 1 large egg
    • 1 tablespoon whole milk
    • 3 cups all-purpose flour
    • ¾ teaspoon baking powder
    • ¼ teaspoon kosher salt
    • Plastic wrap
    • Cooking spray
    • Powdered sugar, for dusting
    • For icing
    • 1 ½ cups powdered sugar
    • 2–3 tablespoons water
    • Assorted sprinkles (optional for decorating)

    Steps

      1. Prepare cookies. Soften butter. Place butter and sugar in large bowl; beat with electric mixer on HIGH 3–4 minutes until light in color. Add egg and milk; beat until well blended.
      2. Sift together flour, baking powder, and salt; add gradually to butter mixture, with mixer on LOW, until dough pulls away from sides of bowl. Divide dough in half, wrap in plastic wrap, and chill 2 hours.
      3. Preheat oven to 375°F; coat baking sheets with spray. Sprinkle work surface with powdered sugar. Remove one-half dough from refrigerator. Sprinkle rolling pin with powdered sugar and roll dough out to ¼-inch thickness. (Move dough around frequently and check underneath to make sure it is not sticking.) Cut dough with cookie cutters and arrange cookies at least 1 inch apart on baking sheets. Repeat with remaining half dough.
      4. Bake 7–9 minutes, rotating sheets once halfway through bake time, until edges of cookies are lightly browned. Cool 2 minutes on pans, then move to wire racks to cool completely before decorating.
      5. Prepare icing. Sift powdered sugar into bowl. Stir in 1 tablespoon water at a time until smooth, spreadable icing forms.
      6. Determine best consistency for covering cookies by placing small amount of icing in center of cookie. Use small knife to push icing to edge of cookie. Thicken by adding powdered sugar a little at a time or thin by adding water a little at a time. Decorate cookies with sprinkles, if using, and let stand for icing to set before serving. Makes 36 (3-inch) cookies.
      Chef's Tip: Store in airtight container up to 1 week.

    Do not eat raw dough/batter.

    If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

    Amount per 1⁄36 recipe serving: Calories 130, Total Fat 5g, Sat Fat 3g, Trans Fat 0g, Chol 20mg, Sodium 25mg, Total Carb 19g, Fiber 0g, Total Sugar 10g, (Incl. 10g Added Sugars), Protein 1g, Vitamin D 0%, Calc 0%, Iron 6%, Potassium 0%