The only sugar cookie recipe you’ll need this Christmas! 🎄

[ButterflyKisses]

Where can we find the recipe! It says in the captions but I don't see it.

[mizzprettyhuston]

Recipe copied from her blog (link in her bio) You're welcome 😊

Cut-Out Sugar Cookies


Yield: about 2 dozen cookies

Ingredients

Roll Out Sugar Cookies

2 3/4 all-purpose flour, spooned and leveled, add up to 1/4 cup extra if needed

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened or cold cut up into cubes

1 cup (192g) white granulated sugar 

1 large egg, room temperature

2 teaspoons vanilla extract

1/2 teaspoon almond extract, optional

Confetti: Add 2 tablespoons sprinkles

Lemon: Add 1-2 teaspoons finely grated lemon zest plus

Chocolate Chip: Replace half of sugar with brown sugar and add 1 1/2 cups mini chocolate chips

Espresso: Add 2 tablespoons espresso powder

Spiced: Add 1 teaspoon pumpkin pie spice 


Cookie Icing

1 cup powdered sugar

2-3 teaspoons milk or water

2 teaspoons corn syrup 

1/4 teaspoon vanilla or almond extract

food coloring, optional

 

Directions

Cookies:

In a small bowl, whisk together flour, baking powder, and salt. Set aside. With an electric mixer, beat together softened butter and sugar on medium speed until smooth and combined, about 1-2 minutes. On low speed, beat in the egg and vanilla. Slowly beat in the four mixture until dough forms and is no longer sticky, adding up to 1/4 cup extra flour as necessary. 


Roll out dough about 1/3-1/4 inch thick, between two pieces of parchment paper to avoid sticking to your work surface. Refrigerate dough for at least 1 hour or over night.

When ready to bake, remove dough from fridge. Preheat oven to 350 degrees F. Cut out shapes with a cookie cutter and transfer to a parchment or silicone lined baking sheet. Chill in the freezer for 10 minutes to firm up, so cookies hold their shape better while baking. Bake for 8-10 minutes, depending on size. Re-roll the remaining dough and continue cutting until all dough is used. Cool on baking sheet for 10 minutes before transferring to a wire rack. Store in an air tight container until ready to decorate (Up to a week at room temp, or frozen for a few months).


Icing:
Whisk together all ingredients until smooth and thick. Divide icing into separate bowls, if desired and add food coloring until you have reached your desired color. Transfer to a plastic ziploc bag for easy piping and snip off a tiny piece of the corner of the bag. Pipe an outline onto tops of cooled cookies. Once dry, add an additional teaspoon of milk or water to the icing to flood the rest of cookie in with icing. Decorate as desired. Let dry overnight.

[sarahh]

I LOVE all of your baking recipes! I have made many cakes because of you ❤

[mizzprettyhuston]

I made these cookies tonight. I ran out of flour so the 3/4 cup I was short I substituted it with pistachio flour. I will tell you they were delicious! They had a slight salty sweet pistachio flavor. A couple of the cookies I was able to roll out while the rest of the dough was sticking to everything 😂 The cookies that were rolled out were crisper and more delicious than the scooped dough cookies. The scooped one's were softer. I would compare the flavor to a pistachio amazing flavor promise 😊

[NJacks-sm]

So cute I love all the pink, especially the light pink. I do my Christmases in pink.

[Lunatuna]

Wow I love the part where you tell us the recipe!

[yesenialuna]

Where is the receipt? Could you please share

[Lynnmama]

What am I watching this for if there’s no recipe ? Cuz they are pretty ? 😂 where’s the recipe?