Best Cut out Sugar Cookie Recipe
Sugar Cookie Ingredients
2 sticks butter, room temp
unbleached all-purpose flour
Sugar Cookie Icing Ingredients
cream of tartar
I like to use gel color as it won’t dilute my mixture and have no taste.
milk or cream
Preheat oven to 350-degree F
Line a cookie sheet with parchment paper
In a large bowl, cream together butter and sugar. (In this step I make sure I mix until it is nice and fluffy about 2 minutes. The cookie will be airier as a result)
Add eggs & vanilla and almond extract. Mix until all ingredients are well combined. Set aside
In another medium bowl mix flour, baking powder and salt.
Slowly add flour to the cream butter mixture. Not all at once otherwise it will be too dry.
Mix well. It will be a crumbly mixture.
With your hand, finish mixing the dough in the bowl. (I do the final mixing with my hand so it gives me a smoother dough)
Wrap the dough in plastic wrap and put in the fridge for at least 1 hour.
Put the dough in between 2 parchment paper and roll the dough to ⅛ to ¼ inch thick. (Remember if you go for a thinner cookie, you may need to adjust your time).
Choose your favorite cookie cutter and create magic.
Bake in your prepared pan at 350 for 8 to 10 minutes or until golden.
Cool in the pan for 2 minutes then transfer to a cooling rack.
COOL COMPLETELY BEFORE FROSTING
In a large mixing bowl combine powdered sugar and cream of tartar
Add the vanilla and almond extract.
Add the milk 1 tablespoon at the time.
Separate in smaller bowl and add the coloring you want: red, green and white
Transfer your icing to a pipping bag with a small tip so it is easier to do design.