Cutout Sugar Cookie Icing Recipe Recipe 455 Recipes

EASY SUGAR COOKIE ICING RECIPE

Steps:

• Combine powdered sugar, two tablespoons milk, and corn syrup or honey, adding more milk until icing reaches desired consistency. For piping and spreading, you're looking for a thicker icing. For dipping cookies, you'll want something a little bit thinner.
• Pipe, spread, or dip onto baked cookies. If you'd like to use sprinkles, apply them before the icing dries.

CUTOUT SUGAR COOKIE & ICING RECIPE RECIPE - (4.5/5)

Steps:

• In large bowl with mixer, combine butter and sugar, add eggs and extracts; Beat on high until light and fluffy. In another bowl combine flour, 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°F. Line cookie sheets with parchment paper. On 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. Icing: In a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency). Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup). Divide into as many separate bowls as you wish for different colors. Add in food coloring until desired intensity is achieved. Decorate as desired....you can use small paint brushes, piping bags or dip the cookies in the icing to add detail. Allow to set on waxed paper until icing is set. Icing will harden. Amount of cookies depends on size of cutters you use.

SUGAR COOKIE CUTOUTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle., On a generously floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool. , In another large bowl, cream butter, sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired. Frost cookies. Sprinkle with colored sugar if desired.

FROSTED CUTOUT SUGAR COOKIES

Steps:

• Combine flour, granulated sugar, baking soda and salt. Cut in shortening and butter until crumbly. In another bowl, whisk eggs, milk and vanilla; add to flour mixture and mix well. Divide dough into three balls; cover and refrigerate until easy to handle, about 2 hours., Preheat oven to 325°. Remove one portion of dough from the refrigerator at a time. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough., Bake until edges are lightly browned, 8-10 minutes. Cool 1 minute before removing to wire racks to cool completely. , For frosting, cream butter, confectioners' sugar, vanilla and enough cream to achieve spreading consistency. If desired, tint with food coloring. Frost cookies. Decorate with colored sugar and candies if desired.

CUTOUT SUGAR COOKIES WITH MARBLED ICING

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy (about 3 minutes).
• Add egg and vanilla until just combined.
• Gradually add flour (reserving about 3 tablespooons) and salt.
• Cover dough and refrigerate 1 hour.
• Preheat oven to 350°F and line baking sheets with parchment paper.
• Remove dough and roll on a floured surface to 1/4" thick. Using cookie cutters, cut into desired shapes.
• Transfer to baking sheet. Bake 10 minutes or until cookies have set. Allow to cool 1 minute before transferring to a cooling rack. Cool completely before icing.

SUGAR COOKIE ICING

Steps:

• In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
• Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS

Steps:

• 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°F.
• Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
• 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 likely need more milk for the perfect spreading consistency).
• Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
• Divide into as many separate bowls as you wish for different colours.
• Add in food colouring until desired intensity is achieved.
• Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
• Allow to set on waxed paper.

CUTOUT SUGAR COOKIES

Steps:

• Combine sugar and butter in a mixing bowl or in the bowl of a stand mixer.
• Using the paddle attachment of the mixer, or a wooden spoon if you are doing this by hand, blend butter and sugar until no granules of sugar show. Lightly stir in salt, egg and vanilla.
• Stir in flour in thirds. Add just enough to make a dough that forms a mass and that is very soft but not sticky. It should be pale yellow in color.
• Gather dough in a ball, wrap in wax paper or plastic wrap and chill for at least 1 hour, and preferably 3 or 4 hours or overnight.
• Heat oven to 350 degrees. On a floured surface, roll chilled dough to a thickness of about 1/8 inch. Dust rolling pin and dough with cake flour as needed. Using cookie cutters, make shapes and transfer to baking sheets lined with parchment paper.
• Bake for 7 to 9 minutes, depending on the size of the cookie. The bottoms should be just beginning to turn golden. If they're brown, you've cooked the batch too long.
• Transfer cookies to cooling rack. Let cool completely, then decorate with icing, sprinkles and dusting sugars.

CUTOUT COOKIE DECORATOR ICING

Steps:

• Place sugar into mixing bowl.
• Combine milk, corn syrup and vanilla, and blend.
• Add liquid mixture to powdered sugar and mix thoroughly.
• Add softened butter and blend until thoroughly incorporated.
• Divide frosting into several cups, and add food coloring to each. If using liquid coloring, add a little more powdered sugar until it reaches good spreading consistency.
• Spread onto cookie with knife, or place in zip-loc sandwith bags with the corner nipped off 1/16" to pipe onto cookies.
• Decorate with sprinkles or colored sugars.
• Once cookies are decorated, place on flat surface to allow frosting to dry. Store cookies in covered container.
• NOTE: Differences in humidity may require more or less liquids to make a good consistency frosting. Sugar can be added or milk lessened to achieve the best consistency.

CUTOUT SUGAR COOKIES WITH BUTTER ICING

Steps:

• Thoroughly cream butter and sugar.
• Add egg and beat well.
• Add dry ingredients alternately with milk and vanilla and mix thoroughly.
• Roll on lightly floured surface and cut with floured cookie cutter.
• Bake on greased cookie sheets at 375 for 5 minutes or until firm. Cool dough before icing.
• For icing, cream all ingredients. Add enough milk to make icing spread easily. Add food coloring if desired.