The Ultimate Recipe for Perfectly Shaped Cut-Out Sugar Cookies

There is something special about cut-out sugar cookies decorated with glossy icing for any holiday or special occasion. I'll share the best cut-out sugar cookie recipe you can imagine, that I've made for over forty years. It doesn't break or crumble and is delicious, plus a glossy icing and royal icing recipes to decorate them. I'll also share a luscious soft buttery drop sugar cookie recipe, so keep reading my friend.

Designer-frosted sugar cookies with a glossy icing are often timesthe cookies that are first reached for, on a table of holiday cookies. They are a delight to the senses, their artist beauty engages the eyes first, then the tastebuds.

But finding the right sugar cookie recipe for the type you are making, can sometimes be a challenge. For cut-out sugar cookies, you want a recipe that doesn't spread out and is quite durable so it won't fall apart on you.

Designer sugar cookies as gifts or a side hustle

For people who love to bake and have an artsy side, you may want to consider upgrading your talents to create designer sugar cookies that could be special gifts, or even a side hustle or business. At the end of my article I've curated a list of some incredible resources of cookie cutters you must check out.

One idea to launch a side hustle of beautifully decorated sugar cookies is to take custom orders locally by advertising on Facebook, Marketplace, or NextDoor, among other ideas. Of course, word of mouth will most likely end up best as customers share your goodies with others.

I read about a woman who used to do this, and she had all the orders she could want and charged $25 - $30. per dozen cookies.

A person could do a local sports team theme, customized birthday cookies, of course, any holiday cookies or a favorite hobby or niche. You could go wild with your creativity on this.

Ok, on to some of the recipes I promised.

Sugar Cookie Recipe for Cut-Out Cookies That Don't Spread

This is the one I've used for over 40 years of baking, and it's awesome!

• 1 c. butter, softened to room temperature
• 1 c. powdered sugar
• 1 1/2 t. almond extract
• 1 t. vanilla extract
• 2 1/2 c. flour
• 1 t. salt

Directions:

Mix the butter and sugar with a mixer until blended.

Add the extracts and salt and mix well.

Stir in the flour, using your hands if necessary to make sure everything is completely blended.

Chill for several hours in the fridge before rolling. Roll out on a floured surface to make 1/4" thickness of cookies, and cut with your favorite cookie cutters.

Bake at 350° F (using parchment paper is a good idea) for 10–15 minutes or until the edges begin turning golden. Remove from heat and allow to cool for 2 minutes, before transferring to a cooling rack.

Allow to fully cool before decorating.

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Soft Sugar Cookie Recipe

This delicious sugar cookie should not be used with the intention of rolling out for cut cookies. This is more of a drop cookie, rolled into small balls type. Perfect to eat with coffee or tea with a soft, delicate taste.

Ingredients

• 1 c. butter softened to room temperature 
• 1 1/4 c. sugar
• 1 1/2 t. vanilla extract
• 1 egg
• 2 3/4 c. flour
• 1/2 t. salt
• 1 1/2 t. baking powder

Directions:

Using a mixer, blend the butter and sugar until light and fluffy. Add the vanilla and the egg and continue to mix until well blended.

In another bowl, combine the dry ingredients. Slowly add them to the wet ingredients and stir well.

Using a cookie sheet lined with either parchment paper or a baking sheet, roll into 2-inch balls, then gently press them a bit with a glass to shape them into a thick cookie shape.

Bake at 350°F for 8–12 minutes. Remove from heat, and allow to cool a few minutes, and transfer to a wire cooling rack.

Glossy Icing Recipe for Sugar Cookies

This recipe will harden on a sugar cookie. It can be used to dip the cookie into for a smooth finish or flood it onto a cookie that the edge has been piped with royal frosting.

Ingredients

• 2 c. powdered sugar, sifted
• 1 1/2 T. Karo light corn syrup
• 1 1/2 T. cold milk
• 1/2 t. almond extract
• gel food coloring (optional)

In a bowl, stir all the ingredients together. You may need to slightly adjust either the powdered sugar (if it is too runny) or a little more cold milk if it's too thick.

If you plan to dip the cookies or flood them you want the icing to stick to your spoon, yet drips off the spoon slowly.

If you want to make more of a transparent glaze, you want a texture that slowly runs off your spoon yet also leaves a bit of a coating on the spoon.

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Royal Icing Recipe

This is a great one to use for frosting sugar cookies or use for piping. This one calls for meringue powder instead of egg whites (some people opt for egg whites), to avoid using raw eggs in this application.

Ingredients

• 4 c. sifted powdered sugar
• 3 T. meringue powder
• 9 -12 T. water at room temperature
• gel food coloring (optional)

Directions:

Using a mixer, mix all the ingredients starting with 9 T. of water (except the gel coloring) on high speed and mix for 6–8 minutes.

If it is too thick, add a tablespoon or two more water and continue to mix. If you drizzle the icing it will blend back and smooth out in roughly 10 seconds, which is the proper texture you are aiming for.

Add the gel coloring to the color you want. You may want to divide the royal icing it into several bowls and mix different colors.

When you use this to ice a cookie, allow it to completely dry before putting it in a container or fridge.

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Here's a short video to demonstrate dipping a sugar cookie into icing, either recipe works for this.

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I'd love to hear your thoughts on baking sugar cookies. Any special memories associated with this?

By Val Garner - all rights reserved.

I've created a large curated shopping list of very cool cookie cutters and hacks for making decorated sugar cookies here.

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