- 3 cups all-purpose flour
- 1/2 tsp salt
- 2 sticks butter room temp
- 1 cup granulated sugar
- 1 egg room temp
- 1 tbsp almond extract could replace with vanilla extract
- 1 tsp baking powder
- In a mixing bowl, cream butter and sugar for 5 minutes or until light and creamy. Scrape the bowl twice.
- In a separate bowl, sift together flour, baking powder, and salt. Set aside.
- In a small bowl, whisk together egg and almond extract.
- Gradually, add egg mixture to butter and sugar mixture. Beat until well mixed in (30 seconds to a minute).
- Gradually, in 3 additions, add flour. You will need to lower the speed of your mixer. Scrape the bowl as needed.
- Knead the dough with your hands until it comes together.
- Wrap the dough in plastic wrap. You can place in the fridge for anywhere from 4 hours to overnight. Speed it up by putting it in the freezer for 30 minutes!
- Preheat oven to 375F.
- If dough is hard as a rock, cut dough into fourths and microwave each for 5 seconds. Place parchment paper under and on top of dough. Roll dough to about 1/2 inch thick. Cut into desired shapes.
- Place cookies onto baking sheet lined with parchment paper. Chill in the fridge for 10 minutes or in the freezer for 5.
- Bake 10 minutes (depending on oven). Turn baking sheet half way through. Cookies should be light when taken out; do not let them get golden brown while in the oven! You want the final consistency to be solid but easy to break.
- Cookies can be stored for up to 2 weeks in an airtight container. You can also freeze (undecorated) for up to 3 months.
- Decorate with royal icing, buttercream icing, or any medium of your choice!
- 4 cups confectioners’ sugar
- 3 tbsp meringue powder
- 6-10 tbsp water room temp
- Using a whisk attachment, mix all the ingredients together on high speed for 5 minutes. The amount of water will vary; keep adding tbsp until the icing easily drizzles. (I don’t even count how much water I use. I just keep adding until I see a smooth, drizzling consistency! Sometimes it can be as many as even 15 tbsp.)
So excited to share one of my favorite recipes with you all today! This is the perfect recipe for those thick, pretty sugar cookies that are always cut into the greatest shapes. You know what I’m talking about, right?! I’ve been seeing these all over Pinterest for years, and I decided last summer that it was about time I found a good recipe for them! It was definitely a bit of trial and error, but I think I’ve finally figured out my favorite combo of cookies and icings. And they are so fun to create and decorate!!! I find so much joy in the cute shapes and designs. And I’ve also definitely become addicted to making them for all holidays. Here are my notes/tips for you!
- The recipe I originally followed calls for unsalted butter. I have only ever used salted butter, and it has worked every time
- I use royal icing for any flooding or all-over smoothness
- Royal icing can be kinda a pain to work with if you’re not familiar with it. To keep it from hardening, place a wet paper towel over the bowl while it sits out
- I use buttercream icing for any detailing/decorating on top of the royal
- I occasionally use just buttercream on a cookie when I think it’ll still look “pretty enough” (my family likes the taste of buttercream better, so we try to do some without royal)
- I buy buttercream icing from my local grocery store, but you could also make it on your own
- I use icing from a can whenever buttercream is too soft for a certain decoration
- All of my cookie cutters are from Ann Clark
- My food coloring
- Today, I made two recipes of the cookies and one recipe of royal icing. Two cookie recipes made about 25-30 cookies, but they’re large. One recipe of the icing easily covered most of these cookies, and I still had some left over.
I cannot wait to see all of the beautiful cookies come to life 🙂 Comment if you have any questions. Happy baking! XOXO