How To Make Candy Sugar Cookies
These candy-shaped sugar cookies are made with simple ingredients made extra flavorful with a hint of almond extract. Pair them with easy glaze icing!
- 2¼cupall purpose flour,spoon & leveled
- ½tspbaking powder
- ¾cupunsalted butter,softened to room temperature
- ¾cupgranulated sugar
- 1largeegg,at room temperature
- 2tsppure vanilla extract
- ½tspalmond extract,optional, but makes the flavor outstanding
- easy glaze icing*
- food coloring,gel food coloring is recommended
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for about 2 minutes until completely smooth and creamy.
Add the egg, vanilla, and almond extract (if using) and beat on high speed for about 1 minute until combined.
Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 tablespoon more flour.
Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat.
With a lightly floured rolling pin, roll the dough out to about ¼-inch thickness. The rolled-out dough can be any shape, as long as it is evenly ¼-inch thick.
Stack the pieces, with parchment paper or a light dusting of flour between the two, onto a baking sheet, cover with plastic wrap or aluminum foil, then refrigerate for at least 1 to 2 hours and up to 2 days.
Once chilled, preheat oven to 350 degrees F. Line 2 to 3 large baking sheets with parchment paper or silicone baking mats.
Remove one of the dough pieces from the refrigerator and using a candy cookie cutter, cut into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.
Arrange cookies on baking sheets 3 inches apart. Bake for 9 to 10 minutes or until lightly browned around the edges. If the oven has hot spots, rotate the baking sheet halfway through bake time.
Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
Decorate the cooled cookies with my easy glaze icing using a squeeze bottle. Feel free to tint either icing with gel food coloring.
Icing sets completely in about 24 hours. No need to cover the decorated cookies while waiting for the icing to set. If it’s helpful, decorate the cookies directly on a baking sheet, then stick the entire baking sheet in the refrigerator to help speed up the icing setting.
Enjoy cookies right away or wait until the icing sets to serve them.
Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.
- Set aside 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 1 day to completely set. If hardened icing isn’t a concern, only 4 hours is needed to make this recipe.
- Check out this Easy Icing Recipe to learn how to make it.
- Calories: 81.33kcal
- Fat: 4.04g
- Saturated Fat: 2.48g
- Trans Fat: 0.16g
- Monounsaturated Fat: 1.05g
- Polyunsaturated Fat: 0.20g
- Carbohydrates: 10.19g
- Fiber: 0.21g
- Sugar: 4.22g
- Protein: 1.02g
- Cholesterol: 15.33mg
- Sodium: 23.91mg
- Calcium: 7.87mg
- Potassium: 11.93mg
- Iron: 0.40mg
- Vitamin A: 34.57µg
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