Thick Cutout Sugar Cookie Recipe with Glaze Icing
This cutout sugar cookie recipe makes thick, soft cookies with a smooth glaze icing. It’s easy to roll, chills for just 1 hour, and is perfect for decorating!
Servings: 50 cookies
Calories: 127kcal
Cost: $7.00
Equipment
Ingredients
Cookies
- 1 cup butter, softened (see notes)
- 1 heaping cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 3 egg yolks
- 3 1/2 cups all-purpose flour
- 1/2 Tablespoon baking powder
- 1/4 teaspoon salt
Icing (about 2 cups)
- 1 pound (4 cups) powdered sugar
- ¼ cup milk (see notes)
- ¼ cup corn syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Optional Decoration
- gel food coloring
- sprinkles
Instructions
Cookies
- In a large bowl, cream together the butter and sugar with a wooden spoon.1 cup butter, softened, 1 heaping cup granulated sugar
- Beat in the whole eggs and vanilla. Then beat in the egg yolks until combined.2 eggs, 3 egg yolks, 1 1/2 teaspoons vanilla extract
- Pour in the flour, baking powder, and salt. Mix until a dough forms.3 1/2 cups all-purpose flour, 1/2 Tablespoon baking powder, 1/4 teaspoon salt
- Cover the bowl of dough and chill for 1 hour.
- Preheat the oven to 375F. Place Silpat liners or parchment paper on baking sheets and set aside.
- Remove the dough from the fridge. With a spoon, divide the batter in half. With your hands, press and squeeze the dough into a round disc shape. Place the dough on a floured surface and sprinkle flour on top. With a rolling pin, roll out the dough to 1/4” thick. Use cookie cutters to cut out the cookies and place on the prepared baking sheet 1 inch apart. Reroll the scraps until all the cookies are made.
- Bake for 8 minutes or until the cookies are puffed and no longer look wet. The cookies should not be browned at all, but still cream colored. Don’t over bake.
- Allow the cookies to cool on the baking sheet for 5 minutes before moving to the cooling rack.
Icing
- Prepare the icing by adding all the ingredients to a large mixing bowl.1 pound (4 cups) powdered sugar, ¼ cup milk, ¼ cup corn syrup, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- Mix everything with a spoon until everything is fully blended and you will end up with somewhat of a thick paste (see notes). If the icing is too thin, make it thicker by adding 1 Tablespoon powdered sugar at a time. If your icing is too thick, thin it out by adding ½ teaspoon milk at a time.
- You can now divide the icing into separate containers and use gel colors to color them.gel food coloring
- Once the cookies are completely cooled, frost and decorate the cookies and return to the cooling racks or set frosted cookies on a large sheet of wax paper for the icing to harden enough to stack the cookies.sprinkles
- The cookies can be stored in an airtight container at room temperature for up to 1 week.
Notes
Ingredient Tips - We use salted butter, but unsalted butter may be used. Plant-based milk can be substituted for regular milk to make the icing dairy free.
Storage Tips - Store leftover icing in an airtight container in the fridge for up to 1 week. When ready to use, take the container out of the fridge and let the icing come to room temperature. The icing may need to be stirred again. Freeze the undecorated cookies for up to 3 months, then thaw and decorate. The raw dough can be frozen for up to 3 months. Then, thaw the dough, cut out shapes, bake and decorate.
Icing Tips - We recommend using gel food coloring as it won’t affect the consistency. We like using squeeze bottles to decorate but you can also use disposable piping bags. If using squeeze bottles, make sure your icing is not too thick. We generally add more milk to the icing if using squeeze bottles. This icing usually takes 2-3 hours to harden, though this can depend on the humidity and temperature of your home. Do not try to stack your cookies until the frosting has hardened.
Nutrition
Serving: 1cookie | Calories: 127kcal | Carbohydrates: 20.5g | Protein: 1.2g | Fat: 3.8g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 20.7mg | Sodium: 109.7mg | Potassium: 0.4mg | Fiber: 0g | Sugar: 13.5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0.1mg | Iron: 0mg
