This sugar cookie recipe has been my mom’s go to for as long as I can remember. We always make our holiday cookies this way and it seems to be a no fail for buttery, sweet sugar cookies perfect to cut various shapes out of! I linked these sweet scalloped hearts below and opted for simple ombre cookies this year. My little one loved ‘helping’ and of course eating some of the mini ones 🙂
For the Cookies:
I cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
31/4 flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
In a large bowl, combine the butter, sugar, eggs, almond and vanilla. Beat on high untill light and fluffy. In a separate bowl, combine the dry ingredients and mix together. Gradually stir in the flour until well combined. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. This helps the dough get nice and hard for cookie cutters! Preheat oven to 400. Prepare cookie sheets with parchment paper. On a lightly floured surface, roll out the dough into about 1/4″ thickness. Cut your shapes and place them about 1-2″ apart (more space for bigger cookie cutter shapes). Bake 4-6 minutes and move to a wire rack for cooling. Let them cool completely before decorating.
For the Frosting:
2 cups confectioners sugar
2 tbsp milk (more if needed to get a smooth spreading consistency)
1 tbsp light corn syrup
1/4 teaspoon almond extract
food coloring if desired (my favorite linked below)
In a small bowl mix the confectioners sugar and milk, adding a bit more here and there as needed. Beat in corn syrup and almond until smooth and glossy looking. Divided into smaller bowls as desired, to make different colors!
Happy Baking! xoxoxo
