No-Fail Cut Out Sugar Cookies with No-Fail Icing
No-Fail Cut Out Sugar Cookies with No-Fail Icing might be a good recipe to expand your main course repertoire. One portion of this dish contains roughly 55g of protein, 200g of fat, and a total of 5761 calories. This lacto ovo vegetarian recipe serves 1 and costs $4.39 per serving. 94 people were impressed by this recipe. Head to the store and pick up unsalted butter, vanillan extract, egg, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Christmas. It is brought to you by Cookie Madness. From preparation to the plate, this recipe takes about 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is spectacular. If you like this recipe, take a look at these similar recipes: No Fail Sugar Cookies + Perfect Icing, No Fail Sugar Cookies, and No Fail Sugar Cookies.
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
3 cups all purpose flour (380 grams/13.5 oz)
1 teaspoon baking powder (5 ml)
1 large egg
1 cup granulated sugar (7.5 oz/210 grams)
1/8 teaspoon lemon extract (or almond) (dash)
1 box confectioner's sugar (1 pound)
1/2 teaspoon salt (2.5 ml) -- Use up to a teaspoon if you like sweet/salty
2 sticks butter, unsalted, cool room temperature (230 grams/ 8oz)
1 teaspoon vanilla extract
Whole milk as needed
Equipment:
hand mixer
bowl
plastic wrap
oven
wire rack
Cooking instruction summary:
Thoroughly stir together the flour and baking powder; set aside.Beat the butter and sugar with an electric mixer until light and fluffy. Beat in the salt and extracts. Scrape sides of bowl and beat in egg, beating only until egg is blended in.Add the flour mixture gradually (1 cup at a time) and stir until incorporatedForm the dough into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.Preheat oven to 375 degrees F. Roll the dough onto a lightly floured surface to approximately 5/8" thick. Cut the cookies into shapes and place the cut cookie shape on a parchment lined cookie.Bake the cookies for approximately 10 minutes or until the edges begin to turn golden brown in color. Remove cookies from the oven and allow to cool on a wire rack for 5 minutes.Yield will vary depending on how big you make the cookiesMix the softened butter and confectioner’s sugar together in a bowl, then add in the vanilla extract. Beat with an electric mixer until it all comes together. Slowly add the milk or half & half and beat, beat, beat until creamy.
Step by step:
1. Thoroughly stir together the flour and baking powder; set aside.Beat the butter and sugar with an electric mixer until light and fluffy. Beat in the salt and extracts. Scrape sides of bowl and beat in egg, beating only until egg is blended in.
2. Add the flour mixture gradually (1 cup at a time) and stir until incorporated
3. Form the dough into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.Preheat oven to 375 degrees F.
4. Roll the dough onto a lightly floured surface to approximately 5/8" thick.
5. Cut the cookies into shapes and place the cut cookie shape on a parchment lined cookie.
6. Bake the cookies for approximately 10 minutes or until the edges begin to turn golden brown in color.
7. Remove cookies from the oven and allow to cool on a wire rack for 5 minutes.Yield will vary depending on how big you make the cookies
8. Mix the softened butter and confectioner’s sugar together in a bowl, then add in the vanilla extract. Beat with an electric mixer until it all comes together. Slowly add the milk or half & half and beat, beat, beat until creamy.
Nutrition Information:
covered percent of daily need
