Classic Sugar Cookies

1 cup (2 sticks) salted butter, softened

¾ cup sugar

½ tsp salt

1 egg

1 tsp vanilla extract

1 tsp almond extract (optional)

2½ cups flour 

1 Tbsp cornstarch 

Instructions

In a stand mixer fitted with the paddle attachment (or a mixing bowl), cream the butter, sugar, and salt on low to medium-low until combined and slightly lightened. Scrape the bowl well.

Add the egg, vanilla, and almond extract, mixing until fully combined.

Add the flour and cornstarch all at once and mix on low until a dough forms. Scrape the bowl to make sure no dry spots remain.

Place the dough on lightly floured parchment or silpat mat, shape it into a disc, lightly flour the top, cover with another sheet of parchment, and roll to ¼". (Roll to 1/6–1/8" for crisp cookies or 5/16–3/8" for thicker ones.)

Refrigerate the rolled dough if you’d like (see tips) or use right away.

When ready to bake, preheat the oven to 375°F. Cut shapes from the chilled dough with lightly floured cutters and place on a parchment-lined sheet or use a silpat mat on your baking sheet.

Bake 10-12 minutes, until the tops are no longer shiny and the bottoms are lightly golden. Cool on the sheet for a few minutes, then transfer to a rack to cool completely.

    • Meringue Powder (Amazon, Walmart, your local craft store should have it as well)

    • Americolor or similar color gels (Amazon or americolorcorp.com)

    • Disposable pastry bags (Amazon)

    • Rubber Bands/Polyband mini hair bands (Target, Amazon)

    • Toothpicks or Frosting Scribe (Amazon)

  • If you are baking right away, the wrapped portions of dough may sit on the counter. Otherwise, the dough can be refrigerated for up to three days.

    If shapes are intricate, you may want to place your sheet pan with dough shapes into the freezer for 10 minutes before baking. You can also chill your dough for 30-60 minutes before rolling and stamping out your various shapes but it’s not completely necessary.

    Cookies may be stored in an airtight container for up to a month in the freezer.

  • When making frosting, try to think of your design for the cookie beforehand. For thicker frosting use
    the minimum amount of water in the recipe. For flooding consistency add 2-4 Tbsp. more water, checking consistency after each tablespoon addition.

    Frosting should fall in a semi-loose ribbon when holding a spoonful or spatula over your bowl.

    Combine dry ingredients in an electric mixing bowl fitted with the whisk attachment. Start on the lowest
    speed setting and add water, then increase the speed and let the mixture beat on high for several minutes.

    Frosting will last overnight in a pastry bag or up to one week in a container; mix again before using as water and
    gel color begin to separate.

  • Most design and decorating can be done without designated metal frosting tips. Cut the tip of the pastry bag with a scissor so a very small opening exists. Remember slow and steady while piping a border around your shape.

    Flood your cookie evenly with frosting and work out bubbles that rise to the surface with a toothpick or frosting scribe.

    If your design is detailed, you’ll need to let each layer dry slightly (15-20 minutes) before adding more detail. Place in front of a fan (lowest setting) to speed up your process.

    Let cookies sit for at least three hours after decorating for frosting to set and harden.

  • Cookies can be stored at room temperature in an airtight container.

    There are mixed reviews on freezing and refrigerating cookies after they’ve been decorated. If you choose to do either, make sure they are stored in an air tight container or bag.

    Once you take them out, remove the cookies from packaging immediately and seperate them to thaw or settle to room temperature.

    Please note that colors could bleed slightly.