Frosted sugar cookies are as much art as they are dessert.
We suggest you go with this vintage version.
Dont be alarmedthe dough will be quite sticky right after mixing.
Credit:Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Missie Neville Crawford
This is why it’s important to chill the dough for at least two hours.
Add egg, vanilla extract, and almond extract, beating until combined, about 1 minute.
Whisk together flour, baking soda, cream of tartar, and salt in a medium bowl.
Divide dough in half; wrap each half in plastic wrap.
Chill at least 2 hours or up to 24 hours.
Preheat oven to 375F with racks in top and bottom positions.
Line 2 large baking sheets with parchment paper.
Roll out each half of cold dough to 1/4-inch thickness on a lightly floured work surface.
Cut into desired shapes using 2 1/2- to 3 1/2-inch cookie cutters.
Place about 2 inches apart on prepared baking sheets.
Reroll dough scraps as needed.
Let cool on baking sheets, about 1 hour.
Decorate using Glaze and Icing as desired.
Let cookies stand until completely dry, about 2 hours.
Store in an airtight container at room temperature for up to 5 days.
Directions for the Glaze
Active 5 min.
- Total 5 min.
Makes 1/2 cup
Whisk together sugar, milk, and corn syrup in a small bowl until smooth.
If desired, divide Glaze evenly into separate bowls, and stir in food coloring.
Store in an airtight container in refrigerator for up to 5 days.
Before using, bring to room temperature and stir.
Directions for the Icing
Active 5 min.
- Total 5 min.
If desired, divide Icing evenly into separate bowls and stir in food coloring.
Bring the glaze or icing to room temperature, and stir before using to decorate cookies fresh before serving.
Icing or glaze-topped cookies are best stored at room temperature for short-term storage.
Humidity in the refrigerator can affect the icing.
