I’ve been making this recipe since 2014 and I absolutely love it! Anytime I make cookies THIS is my “go to” recipe for sure!! BUT I just made the dough and realized I put TOO MUCH almond extract in it! I doubled the recipe but quadrupled the almond extract (I know… terrible).
Christmas Sugar Cookies with Easy Icing
3/4 cup (170g) unsalted butter, slightly softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg1
2 teaspoons vanilla extract
1/4 teaspoon almond extract (makes the flavor outstanding)
2 and 1/4 cups (281g) all-purpose flour (spoon and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 and 1/2 cups (180g) confectioners’ sugar
1/2 teaspoon vanilla extract
1 teaspoon light corn syrup2
2 – 2.5 Tablespoons (30-38ml) room temperature water
- Make sure you have allotted enough time (and enough counter space!) to make these cookies. The cookie dough needs to chill, the cookies need to cool completely, and the icing needs 24 hours to completely harden. If enjoying right away and hardened icing isn’t a concern, you’ll only need about 4 hours to make these.
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth – about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes.
- Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- get full the directions @ sallysbakingaddiction.com