Rollout Sugar Cookies
Servings Prep Time
3dozen 30minutes
Cook Time Passive Time
9minutes 2hours or overnight
Servings Prep Time
3dozen 30minutes
Cook Time Passive Time
9minutes 2hours or overnight
Ingredients
Instructions
  1. To make the dough: Beat the butter and sugar until light, fluffy, and pale yellow. Add the eggs and yolks one at a time, beating well after each addition.
  2. With the mixer on low, slowly add the vanilla and almond extracts, and mix until combined.
  3. In a separate bowl, sift together the flour, salt, and baking powder. Slowly add dry ingredients and mix until just combined.
  4. Divide dough in half. Place each half on a large piece of plastic wrap. Pull wrap around each half and gently shape into a flat disc. Chill overnight.
  5. Heat oven to 325 degrees. Line two baking sheets with parchment.
  6. To shape and bake: Working with one piece of dough at a time, roll approximately 1/4″ to 1/2″ thick on a flour and sugar dusted surface. Cut out cookies. Place on a baking sheet lined with parchment paper. You can reroll scraps once or twice to use up the cookie dough.
  7. Bake the cookies for approximately 8 to 10 minutes, until they just barely start to turn golden on the edges. Remove from the oven and cool completely before decorating.
  8. To make the icing: In a large bowl, add powdered sugar, egg whites, salt, and lemon juice. Beat with an electric mixer or stand mixer with paddle attachment on medium until it is white and thick. This is what you will use to pipe around the edges of the cookies using a pastry bag and plain tip. Once you have finished piping around the edges of the cookies, let it dry for about an hour. In the meantime, you can tint and thin out the icing using either another egg white or water to flood between the piped edges. You want the consistency to be that of maple syrup. I use a paste color to tint the icing, if you are using liquid tint, don’t finish thinning out the icing until you have achieved the color you want. Once you finish flooding the cookies with icing, allow to dry for 24 hours before adding any other tint – like for eyes or mouths (or else it bleeds into the white icing).
Recipe Notes

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