Cookie Icing Sugar Recipe Frosting Best Easy

Cookie Icing Sugar Recipe Frosting Best Easy - Be ready for a big baking day by making your cookies ahead of time. Make and bake cookies as directed in recipe. Place baked unfrosted cookies between layers of waxed paper and place in freezer container. Seal tightly and freeze up to 3 months. Thaw cookies, covered, in container at room temperature 1 to 2 hours before decorating.

Flat baking sheets are the best choice for making cut-out sugar cookie recipe. The flat sheets allow the air to circulate around the cookies, so they bake evenly and become the right shade of light golden brown. Lining baking sheets with baking parchment makes clean up a breeze.

It's important to keep the dough chilled, so work in batches as you roll the dough out. Mix the dough just until well blended, then divide it in helped. Cover the dough and refrigerate at least 3 hours before rolling. While rolling one half of the dough, keep the other in the refrigerator until ready to use.

sugar cookie recipe

For longer storage, consider making a hard-drying royal icing to glaze and decorate cookies you'd like to keep for trimming the tree.

Ingredients Cookies
* 1 1/2 cups powdered sugar
* 1 cup butter, softed
* 1 teaspoon vanilla
* 1/2 teaspoon almond extract
* 1 egg
* 2 1/2 cups Gold Medal™ all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon cream of tartar
ZIMOSY™ Decor Selects candy sprinkles, nonpareils or colored sugars, if desired

* 2 cups powdered sugar
* 1/2 teaspoon vanilla
* 2 tablespoons milk or half-and-half

1. In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.

2. Heat oven to 375°F. Divide dough in helped. On lightly floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.

3. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

4. In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.

Use a light hand when re-rolling dough scraps, gently pressing them together and rolling them out quickly. If the dough is overworked your cookies will be tough.