ONE SUGAR COOKIE RECIPE RECIPES

SUGAR COOKIE ICING | ALLRECIPES

Sugar Cookie Icing | Allrecipes image

This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire.

Provided by JBS BOX

Yield 1 dozen cookies' worth

Number Of Ingredients 5

Ingredients

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
¼ teaspoon almond extract
assorted food coloring

Steps:

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Nutrition Facts : Calories 42.4 calories, CarbohydrateContent 10.8 g, SodiumContent 0.8 mg, SugarContent 10.1 g

SUGAR COOKIE CUTOUTS RECIPE | MARTHA STEWART

Sugar Cookie Cutouts Recipe | Martha Stewart image

Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable Santa Cookies (pictured) or charming One-Piece Cookies, a perfect treat for baby showers.

Provided by Martha Stewart

Categories Cookie Recipes

Yield Makes eighteen to twenty 4-inch cookies

Number Of Ingredients 7

Ingredients

4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract

Steps:

Sift flour, baking powder, and salt into a bowl.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

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Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

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This recipe is quick, easy, dries hard and shiny and tastes good too. I originally got if from Allrecipes.
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Total Time 15 minutes
Calories 43.1 per serving

You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.

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