Cut Out Sugar Cookies
Yield: about 8 dozen cookies, depending on size of cookie cutter
These classic holiday cookies are perfect for decorating. Use with the powdered sugar glaze or another preferred icing.

For the cookies:

  • ¾ cup (12 tablespoons) butter, softened
  • 2½ cups (317g) all-purpose flour
  • 1 cup (192g) granulated sugar
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Optional: colored sprinkles or sanding sugar

For the powdered sugar glaze:

  • 2 cups (227g) powdered (confectioner’s) sugar
  • 2 tablespoons (30ml) milk or cream (I use 2% but any fat content will work)
  • ½ teaspoon vanilla

For the cookies:

  1. Preheat the oven to 375℉.
  2. In a stand mixer or a large mixing bowl with a hand beater, beat the butter until light and fluffy. Add half of the flour, all of the sugar, the eggs, baking powder, and vanilla. Beat until thoroughly combined. Stir in the remaining flour.
  3. Divide the dough, forming into several discs, and then wrap in plastic. Chill for at least a few hours or overnight. Roll on a lightly floured surface to about ⅛-inch thickness, and then cut into rounds–or use your favorite cookie cutters.
  4. Place 2 inches apart on an ungreased cookie sheet and bake for 7-8 minutes. Cool for a minute or two on the cookie sheet, and then transfer to a rack to cool completely. Once cool, top with the glaze and decorate with sprinkles, if desired.

For the glaze:

  1. Stir all the ingredients together until smooth. Add more milk (a teaspoon at a time) until a glaze consistency is achieved.

    If you’d like a thicker glaze for icing or piping, you can add less liquid. This glaze will not dry hard like Royal Icing, but will set as it dries.


For a hint of brightness in the glaze, I sometimes replace ½ tablespoon or so of the milk with freshly squeezed lemon juice.

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