Buttery Cut-out Sugar Cookies With Icing Recipe

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Buttery Cut-Out Sugar Cookies with Icing

Roberta Isaacson


These cookies are very buttery. The dough is very easy to work with - rolls out easily and is easy to handle.

pinch tips: How to Melt and Soften Butter



35 - 40


2 Hr


5 Min




1 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt


2 cups sifted confectioners sugar(must be sifted)
1 tablespoon milk(adding more if needed)
1 tablespoon light corn syrup
1/4 teaspoon almond extract
food coloring

Directions Step-By-Step

For cookies, in a large bowl combine butter with sugar, eggs, vanilla and almond extract. Beat using an electric mixer on high speed until light and fluffy.
In another bowl combine the flour with baking powder, baking soda and salt, gradually stir into the butter mixture until well blended. Cover bowl with plastic wrap and chill for 2 hours.
Set oven to 400 degrees. Line cookie sheet with parchment paper. On a very lightly floured surface roll out the dough into about 1/4 inch thickness.
Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on cookie sheet. Bake 4 - 6 minutes. Remove cookies to wire racks to cool completely before icing.
For the frosting in a small bowl mix the confectioners sugar with milk(start with 1 - 2 tablespoons) you will most likely need more milk. Beat in corn syrup and almond extract until the icing is smooth and glossy. If icing is too thick add a small amount more of corn syrup.
Divide into as many separate bowls as you wish for different colors. Add the food coloring until desired intensity is achieved.
Pain the icing over the cookies using a brush or dip the edges of cookies into the icing. Allow to set on wax paper.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American