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Iced Sugar Cookies by

Source: I am Baker


1 1/2 cups butter, softened (unsalted)
2 cups sugar
2 eggs
2 egg yolks
4 tsp. vanilla extract
2 tsp. almond extract
4 cups flour
1 tsp. baking powder
1 tsp. salt
1/4 tsp. cream of tartar

1 cup powdered sugar
1 Tbsp. milk
1 drop lemon juice
1 Tbsp. corn syrup


Mix all dry ingredients into a bowl and sift together (you can just use a fork to stir them well).

In large mixing bowl, cream butter and sugar together until well blended. Add eggs and yolks in one at a time. Add in vanilla and almond extracts. Mix well. Slowly add in dry ingredient mixture, until all combined.

Mix for another minute or two, until all ingredients are well blended. Set dough in the refrigerator for at least an hour to set.

Preheat oven to 350 degrees. Roll out dough and cut into desired shapes. Bake for 6 minutes. You can bake longer if you prefer a crisper cookie (I prefer mine chewy) and you might need to add time for larger cut cookies. Cool completely.

Mix all icing ingredients together in small bowl. Add milk a little at a time to reach desired consistency for icing - thicker for filling, thinner for spilling. If using food coloring to tint icing, use less milk.

Spread on icing using the fill/spill method.

Servings: 24

Serving Size: 1 cookie

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