Confession- this was my first time EVER making homemade sugar cookies and icing. In fact, now that I think of it, the last time I even made sugar cookies was way back in 9th grade. Back when I was still such a baby, but thought I knew everything. Gosh, I don’t know about you guys, but high school was the HARDEST.
Anyway, before I go off on that tangent, I’ll just steer myself back to cookies.
So, about once a month I would make my 9th grade boyfriend cutout sugar cookies and decorate them with (store bought) frosting. I would fill a plate as high as I could with the many different decorated cookies and bring them to school with me to give to him.
We were adorable. Seriously.
He loved my cookies- at least, I think he did. If he didn’t, I’ll never know.
Buuuuut, they were not homemade; and now that I am more than twice the age I was then (I don’t even want to think about that thought), it is time I learn how to make proper homemade sugar cookies.
I started reading different recipes and blog posts and was instantly terrified…what was all this talk about chilling, and non-chilling and meringue powder or royal icing, blah blah blah. This was suppose to be fun and easy. Something I could do with my toddler.
You guys, I almost gave up.
But I didn’t.
And I’m so happy I didn’t because sugar cookies really are super SUPER easy to make (and decorate)! I highly recommend reading THIS POST and some of the comments because it kinda blew my mind. This will forever be my sugar cookie cutout method (and yes, even little Octavian could join in on the fun!)
As for the taste? delicious. I am not a sugar cookie connoisseur, but I couldn’t stop eating them, so I take that to be a very good sign. I stored my undecorated cookies in a sealed ziplock bag on the counter for one week and they were still just as yummy as the day they were baked.
So, you guys, if I can make these, you can, too. Promise!
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 teaspoons light corn syrup
- 1/2 cup room temperature water start with less, add more as needed
- pinch of salt
- In a large bowl, cream together the butter and sugar until smooth and fluffy, approximately 2-3 minutes. Beat in eggs, one at a time, on low speed, until just combined. Beat in the vanilla extract.
- In a separate large bowl, whisk together the flour, baking powder and salt until combined. On low speed, carefully add the flour mixture to the butter and sugar and beat until just combined.
- Cover the dough and chill for at least 2 hours or overnight (mine may have sat in the refrigerator for 48 hours).
- When ready to roll, preheat oven to 400 degrees F and grab a couple baking sheets, parchment paper, additional flour, desired cookie cutters, and rolling pin. There are a couple ways to roll out your cookies- on a floured surface or between two pieces of parchment paper.
- To roll out on a floured surface, sprinkle flour over a large, clean working area and on your rolling pin and roll out the dough. You till also need to dust the top of your dough will flour. Roll until 1/4 to 1/2 inch thick. Flour the cookie cutter and cut out your shapes. Carefully transfer cutouts to un-greased cookie sheets. Bake at 400 degrees F for approximately 6-8 minutes or until edges are just golden (not brown!).
- Place dough between two pieces of parchment paper, leaving enough excess parchment paper on both sides, and roll it out to 1/4 to 1/2 inch thick (I leave an overhang of parchment paper on one end which hangs off the counter. I keep it in place with my hip). Once desired thickness is reached, flour your cookie cutter, cut out your desired shapes and leave the shapes on the paper! Simply peel away the extra dough. Transfer the entire piece of parchment paper with the cut out shapes on to a baking sheet and bake for 6-8 minutes.
- Remove from the oven and carefully transfer cookies to a wire rack to cool completely before decorating.
- In a medium bowl which together the confectioners' sugar, vanilla, corn syrup, salt and 1/4 cup of water. Your icing will probably be far too thick, or still powdery. Slowly add water, 1 tablespoon at a time until, when icing is drizzled with the whisk, the line of icing will hold for 2-3 seconds before being reabsorbed back into the icing. If too much water is added, simply add more confectioners' sugar and whisk to combine.
- If making different colors, divide icing between bowls, adding 1-2 drops of liquid or gel food coloring to each bowl.
I decorated these cookies with a Wilton No. 5 Tip and a popsicle stick. Thanks to this post, I learned a new way to roll out sugar cookie dough- between parchment paper.