Small batch sugar cookies with easy sugar icing
My small batch sugar cookies decorated as stocking cookies are sure to steal the show. These are topped with a super easy sugar cookie icing!
Servings: 9 Large cookies
- ½ Cup Butter, salted (room temperature)
- ½ Cup Sugar
- ½ Egg
- 1 ½ tsp Vanilla extract
- ⅛ tsp Almond extract
- 1 tsp Baking powder
- 1 ½ Cups Flour
Sugar cookie frosting
- 1 ½ Cups Confectioners' sugar
- 1-2 Tbsp Water
- 1 Tbsp Light corn syrup
- ¼ tsp Almond Extract
- Red and green Gel food coloring
- 1-2 Tbsp Sprinkles- ginger man, pearls and jimmies
1. Beat butter and sugar together on high speed, using a hand held mixer until light and creamy. About 2 minutes.2. Beat in egg, vanilla and almond extract. Beat on high speed to combine until everything is incorporated well.3. Now add baking powder and half of the flour and mix on low. Add the remaining flour and mix till a dough is formed.4. Roll out the dough on a floured surface (no need to chill the dough) till it is about ¼ to ⅜" and cut into desired shapes with cookie cutter.
5. Bake the cookies for about 6-8 minutes in a preheated oven at 350 deg F. Don't get close to any of the heating elements. And keep an eye on them, you do not want to over bake these sugar cookies.Sugar cookie Icing:1. Mix corn syrup, almond extract and water as needed to confectioners' sugar and mix it well. Add water slowly and as needed to make the icing thick but pipeable.2. Add gel colors as needed. You will need two additional bowls. One for red and the other for green colored icing.3. Transfer the icing to a piping bag and using round icing tip#5, outline the cookies and then frost as desired.4. Top with sprinkles (optional, but pretty) while the icing is still wet.
- Iced and plain cookies stay fresh, covered tightly in an air tight container for about a week.
- These cookies can be stacked after the icing dries hard, which may take upto 24 hours, depending on the consistency of your icing.