This is my family’s FAVORITE and super EASY Cut-Out Sugar Cookies recipe that doesn’t spread while baking! The soft buttery dough is rolled out, cut with cookie cutters, baked in the oven, then coated with the best homemade icing.
Butter | Granulated Sugar | Egg Vanilla Extract | Almond Extract Gluten-Free 1-to-1 Baking Blend FROSTING Egg Whites | Butter | Milk Powdered Sugar | Vanilla Extract
Combine cubed butter and sugar. Add egg, extracts, and salt. Continue mixing for 1-2 more minutes. Slowly add the flour and mix until the dough starts to form a ball
Flatten out the cookie dough using a rolling pin until the dough is ¼ – ⅓ inch thick. Cut with cookie cutters and bake for 9-11 minutes. Then allow to cool completely.
Mix icing ingredients, and add food coloring as desired. Frost cookies while the icing is still wet, using a toothpick to spread it delicately across the cookies.
If desired, mix royal icing to an easy piping consistency. Place in a piping bag fitted with a 3M piping tip or another round tip. Pipe designs on the cookies and enjoy!