Sugar Cookie Recipe for Cutouts
A reliable, classic sugar cookie recipe that keeps its shape. Perfect for holiday shapes, birthday parties, and decorating with royal icing.
Ingredients
2/3 cup butter, softened
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg
1 Tbsp. milk
1 tsp. vanilla extract
2 cups all-purpose flour
Small decorative candies (optional)
4 cups powdered sugar
3 Tbsp. meringue powder
1/2 tsp. cream of tartar
1/2 cup water
1 tsp. vanilla extract
2 to 4 Tbsp. additional water
Instructions
1. In a large bowl beat butter on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined.
2. Beat in egg, milk, and vanilla until combined.
3. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
4. Divide dough in half. Cover and chill about 30 minutes.
5. Preheat oven to 375°F. On a floured surface, roll dough to 1/8- to 1/4-inch thickness.
6. Cut into shapes and place 1 inch apart on ungreased sheets.
7. Bake for 7 minutes or until edges are very light brown. Cool on wire racks.
8. For icing: Combine powdered sugar, meringue powder, and cream of tartar. Add 1/2 cup water and vanilla. Beat on high for 7-10 minutes until stiff.
9. Add additional water 1 tsp at a time to reach desired consistency.
Notes
Chilling the dough is essential to prevent spreading.
Keep royal icing covered with a damp towel while working to prevent it from hardening.
Unfrosted cookies can be frozen for up to 3 months.