Frosted Sugar Cookies Cut-Out Style
Frosted Sugar Cookies Cut-Out Style are those classic, buttery cookies that are soft yet have the perfect little bite. What really makes them special is the smooth, sweet frosting on…
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Frosted Sugar Cookies Cut-Out Style are those classic, buttery cookies that are soft yet have the perfect little bite. What really makes them special is the smooth, sweet frosting on top that melts in your mouth. These cookies can be shaped into all sorts of fun designs, making them a favorite for holidays or any day you want to add a little joy to your baking.
I love sitting down with my kids or friends to cut out all kinds of shapes, from stars to hearts, and then letting the frosting fun begin. It’s a simple recipe, but the magic happens when you get to decorate them—there’s something so relaxing and playful about adding colorful sprinkles or delicate piping. Plus, frosting these cookies is a great way to sneak in a little creativity!
One of my favorite ways to enjoy these cookies is with a cup of tea or hot cocoa, especially on a chilly afternoon. They’re the perfect treat to share at a party or to tuck into a lunchbox and make someone’s day a little sweeter. Every bite brings a little celebration, so whether it’s a holiday tradition or just a personal pick-me-up, these frosted sugar cookies never fail to bring a smile.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt. It should be softened, not melted, for better texture. If dairy is an issue, try a non-dairy butter substitute, but results may vary.
Flour: All-purpose flour gives a firm yet tender cookie. For a lighter texture, you can try replacing 1/4 cup with cornstarch.
Extracts: Vanilla is classic and essential here. Almond extract is optional but adds a lovely hint of flavor. Feel free to skip it or swap with lemon for a fresh twist.
Royal Icing: Meringue powder stabilizes the frosting for piping and drying. If you don’t have it, use pasteurized egg whites, but be cautious for food safety. Powdered sugar is sweet and smooth; a good quality one ensures no lumps.
Decorations: Sprinkles, colored sugars, coconut, and crushed candy canes add texture and visual fun. Gluten-free or sugar-free alternatives may be swapped if needed.
How Do You Get the Perfect Frosting Consistency for Decorating?
Royal icing needs just the right thickness for outlining vs flooding. Here’s how to nail it:
- Outline consistency (thicker): Icing should hold a peak and not spread when you lift the mixer. Use less water, about 9 tbsp to 4 cups sugar and 3 tbsp meringue powder.
- Flood consistency (thinner): Add a little extra water (about 10 tbsp total), the icing should flow smoothly but not be runny. It settles flat without spreading too far.
Use a toothpick to test—thin lines hold shape but fill areas without gaps. Keep icing covered to prevent drying out, and work quickly for best results.
Equipment You’ll Need
- Rolling pin – helps you roll the dough evenly to the perfect thickness for cutting shapes.
- Cookie cutters – essential for creating fun, festive shapes like stars, trees, and stockings.
- Baking sheets lined with parchment paper – prevents cookies from sticking and makes cleanup easy.
- Mixing bowls – for making the dough and mixing the royal icing separately.
- Electric mixer – makes creaming butter and sugar faster and helps beat the royal icing to stiff peaks.
- Piping bags or squeeze bottles – perfect for controlling your frosting when outlining and flooding cookies.
- Toothpicks or scribe tools – great for smoothing icing and fixing small details.
Flavor Variations & Add-Ins
- Swap almond extract for lemon or orange zest to add a fresh citrus twist to the dough.
- Add a teaspoon of ground cinnamon or ginger to the dough for a warm, spiced flavor perfect for holidays.
- Mix mini chocolate chips into the dough for a surprise chocolate bite inside each cookie.
- Top frosting with crushed peppermint or finely chopped nuts to add crunch and extra flavor.
Frosted Sugar Cookies Cut-Out Style
Ingredients You’ll Need:
For the Sugar Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
For the Royal Icing:
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- 9-10 tablespoons water
- Food coloring (various colors as desired)
For Decoration:
- Assorted sprinkles
- Colored sugar crystals
- Shredded coconut
- Crushed candy canes
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the dough and get your cookies baking, plus 1 hour for chilling the dough. Baking takes around 8-10 minutes per batch, then about 15 minutes for cooling. Decorating and drying the frosting needs at least 4 hours or overnight to set fully. Altogether, plan for around 6 hours total including drying, so you can enjoy perfectly frosted, cut-out cookies!
Step-by-Step Instructions:
1. Mix Your Cookie Dough:
Start by preheating your oven to 350°F (175°C). In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar with a mixer until fluffy — about 3 to 4 minutes. Add the egg, vanilla, and almond extracts. Slowly mix in the dry ingredients, just until the dough forms.
2. Chill and Cut Out Shapes:
Divide the dough into two parts and wrap each in plastic wrap. Chill in the fridge for at least one hour until firm. Once chilled, roll out one portion to about ¼ inch thick on a lightly floured surface. Use cookie cutters to make your favorite shapes and place them on parchment-lined baking sheets about an inch apart.
3. Bake and Cool:
Bake your cookies for 8 to 10 minutes or until the edges just start to turn golden. Take care not to overbake — you want soft, tender cookies. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before decorating.
4. Prepare Your Royal Icing:
While the cookies cool, mix powdered sugar, meringue powder, and 9 tablespoons of water in a large bowl. Beat on low until moistened, then on high speed for 5 to 7 minutes until stiff peaks form. Adjust with a bit more water or powdered sugar to get the right flooding and outlining consistencies. Divide the icing into bowls, add your food coloring, and place each in piping bags or squeeze bottles.
5. Decorate and Let Set:
Outline each cookie with thicker icing, then flood the inside with the thinner icing using a toothpick to smooth the surface. Decorate immediately with sprinkles, sugar, shredded coconut, or crushed candy canes. Let the cookies dry at room temperature for at least 4 hours or overnight, until the icing is hard and set.
6. Store and Enjoy:
Keep your decorated cookies fresh in an airtight container at room temperature for up to a week. They make a wonderful treat to share or gift!
Can I Use Frozen Dough for These Sugar Cookies?
Yes! You can freeze the dough wrapped tightly in plastic wrap for up to 3 months. Thaw overnight in the fridge before rolling and cutting.
How Do I Keep My Frosting From Cracking?
Make sure to let the cookies cool completely before decorating, and use royal icing that’s not too thick but not too runny. Let the icing dry slowly at room temperature for the best smooth finish.
Can I Make These Cookies Ahead of Time?
Absolutely! Bake and cool the cookies, then store unfrosted in an airtight container for up to 3 days. Decorate and let dry the day you plan to serve them for freshest results.
What’s the Best Way to Store Decorated Sugar Cookies?
Keep them in a single layer in an airtight container at room temperature. If stacking, place parchment paper between layers to protect the frosting.
