This is, hands down, the best recipe for sugar cookies. Perfect for rolling out and cutting into shapes. So many recipes yield a crumbly dough, or too wet of a dough, or a dough that is hard to cut shapes out of. This sugar cookie recipe has yet to disappoint. It makes perfect cookies every time. Not to mention, they taste delicious! Cut and sprinkle with sanding sugar or sprinkles. Or wait until they have cooled and frost with royal icing or cookie glaze. These sugar cookies are the perfect base for all of your cookie making adventures.
This recipe makes a very large amount of dough. You can either halve the recipe, or freeze half of the dough for another day. Baked, undecorated cookies freeze like a dream, so you can keep some in your freezer.
2 cups (4 sticks) unsalted butter, softened
3 cups sugar
1 tablespoon vanilla extract
7 cups flour
2 teaspoons baking powder
1 teaspoon salt
SUGAR COOKIE GLAZE:
1 cup confectioner’s sugar
1 tablespoon corn syrup
1/4 teaspoon almond extract
2 tablespoons water
In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs and vanilla. In a separate bowl, whisk together flour, baking powder and salt. Slowly add flour mixture to butter mixture; mix to combine.
Wrap dough in plastic wrap and chill for at least 3-4 hours or overnight.
Preheat the oven to 350°F. Line baking sheets with parchment paper. Roll dough out and cut shapes using your favorite cookie cutter. Place cookies on prepared baking sheets and bake 8-19 minutes; do not brown edges. Let cookies cool on the sheet 1-2 minutes, then remove to a wire rack to cool completely.
To make the glaze, combine sugar, corn syrup and extract into a bowl. Add 1 tablespoon of water. Whisk until mixture is smooth. You may need to add more water to get the right consistency. Add a few drops at a time.
Dip your baked and cooled cookies into the glaze. Let excess drip off.
Put cookies on a rack. Add sprinkles and let dry until completely hard.
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