Perfect Cut Out Sugar Cookies with Easy Icing
Serves 18
10 mins prep
10 mins cook
20 mins total
Recipe Source: Little Bow Sweets
0 servings
Cookies:
Icing:
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Cookies:
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until they are white and fluffy.
Beat in egg and vanilla.
Combine flour and salt with a whisk, and add to mixer at low speed. I like to throw a dish towel over the bowl and turn the mixer up for a minute to ensure that everything is combined nicely.
Remove dough from mixer and paddle, and place on a piece of saran wrap on the counter. Pat the dough out to 2-3” thick, wrap, and chill in the fridge for 45 minutes.
Unwrap chilled dough, place between two sheets of parchment paper, and roll out to ¼ inch thick. Place in fridge, still in between the parchment paper, for 30 minutes.
Preheat oven to 325 F.
Remove chilled sheet of dough, take off top piece of parchment, and cut out desired shapes with a greased cookie cutter. Use a greased spatula to transfer cut shapes to cookie sheet lined with parchment paper.
Freeze trays of cut shapes for 20 minutes.
Place frozen tray in the center of the oven and bake for 12-15 minutes. Cookies should look just barely golden on the edges.
After five minutes transfer to a cooling rack to cool completely.
To Make Icing:
Place ingredients in bowl of stand mixer fitted with a whisk attachment. Mix slowly for a minute or two to combine, then on high for 5-7 minutes until the mixture is forms stiff peaks.
Divide mixture into smaller bowls, depending on how many colors you will be using. I like to use concentrated gel colors, as they don’t water down your icing and give really vibrant color.