I feel almost too embarrassed to post these cookies because they aren’t up to par with those gorgeous decorated sugar cookies that I see on Pinterest. Last night, I was up late watching youtube videos on how to decorate sugar cookies and learned quite a bit. The decorator used a piping tip number 2, but you can easily just make your own piping tip with a gallon size freezer storage bag. Just cut a really tiny whole the size of a tip number 2. Then to spread out the frosting on the cookie, I used a tooth pick.
I really want to go to Michaels and get some more food coloring, the Wilton gel brand. That food coloring makes the best colors in my opinion. I’ve tried making orange with the liquid food coloring and it just isn’t the right color. That’s why my pumpkins look like a peach color. I can’t wait to use this recipe for Christmas cookies! The frosting was delicious and doesn’t get as a hard as a rock right away. The almond extract gives it a nice flavor. Just you wait, by Christmas, my cookies will look very professional looking! Ha.
Oh yah, and pardon the squirrel, he looks a tad drunk.Print
Thanksgiving Cut Out Sugar Cookies
- 1 cup butter, softened
- 1 1/4 cups sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 recipe Royal Icing (optional)
- 3 cups powdered sugar
- 1 teaspoon vanilla or almond extract
- 3 – 4 tablespoons milk
- Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill about 30 minutes or until dough is easy to handle.
- On a lightly floured surface, roll half of the dough at a time to 1/8- to 1/4-inch thickness. Using desired cookie cutter, cut dough into shapes. Place 1 inch apart on an ungreased cookie sheet.
- Bake for 7 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack; cool.
- If desired, prepare Royal Icing or Powdered Sugar Icing. Spread and/or pipe the icing (if using) onto cookies. If desired, top iced cookies with sprinkles and/or candies.
- In a small bowl, combine powdered sugar and vanilla. Stir in enough milk until icing reaches spreading consistency. If desired, tint with paste food coloring.