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I use this recipe for almost all my cut-out cookies. The texture is perfect and the cookies hold their shape perfectly. I change out the extracts for a variety of flavor and decorate with glaze, a simple buttercream or sanding sugar. I have a Cuisinart Stand Mixer that I love and use religiously. If you don’t have one I highly recommend. There are a ton of attachments that you can purchase separately that are too fun to not add to your kitchen gadgets. Ann Clark makes the best cookie cutters for any celebration and I have recently purchased this 11 piece set. With Valentine’s Day and St. Patrick’s Day coming up the heart and shamrock were a perfect addition. I also made these cookies for Cooper’s second birthday and they were a huge hit!
- 3 cups All-purpose Flour
- 1/2 tsp. Baking Soda
- 3/4 tsp. Baking Powder
- 3/4 tsp. Salt
- 1 cup Unsalted Butter Room Temperature
- 1 cup Granulated Sugar
- 1 1/2 tsp. Vanilla Extract
- 1/2 tsp. Almond Extract
- 1 large Egg
Preheat oven to 350° and line two cookie sheets with parchment paper.
Add butter to stand mixer and and mix until creamy, add sugar. Mix on medium-high 3 to 4 minutes until fluffy.
Reduce speed to medium and add vanilla, almond extract and egg mixing until combined.
Reduce speed to low and add dry ingredients mixing until combined. If dough is not combining add a teaspoon of milk at a time until desired consistency. Form a ball with your dough.
Prep a work surface with powdered sugar and transfer your dough. Knead dough then continue to flatten with a prepared rolling pin. I use powdered sugar. Roll dough to about 1/4-inch thickness.
Cut out shapes as desired and place on cookie sheet 1 inch apart.
Bake 8-10 minutes until bottoms are lightly browned. Transfer to a rack to cool and decorate once cooled.
There is so much you can do with this recipe. Change out the extracts, add sugar to the top prior to baking, decorate with glaze or buttercream! I love this recipe and the taste is great.
To add color, paste works better than liquid in my opinion. I have found a taste free paste that I really like to use. I get it at Michael's and it says taste free on the bottle.
- 4 cups Powdered Sugar
- 1/4 cup Corn Syrup Adds shine
- 1 tsp. Vanilla
- Pinch of salt
- Food Coloring to tint
In a large bowl mix all ingredients until smooth. Add paste food coloring to tint.
Vanilla Buttercream Cookie Frosting
If you prefer frosting to glaze this is my go to! If using a stand mixer put your guard on as the powdered sugar can be messy.
- 1/2 cup Butter Room Temperature
- 2 1/2 cup Powdered Sugar Additional if frosting seems to thin
- 1 tsp. Vanilla Extract
- 2 tbsp. Heavy Whipping Cream Additional if frosting seems to thick
Add butter to stand mixer and beat until fluffy. Takes about 4 minutes.
Add is powdered sugar slowly mixing well between additions.
Add in vanilla and whipping cream mixing well.
Add food coloring if desired to tint.
If frosting is too thin add powdered sugar, if too thick add whipping cream.
Spread or pipe onto cookies! Enjoy!
Buttercream will crust once applied. Allow to dry prior to stacking cookies in a container.