Easy to prepare and perfect to give as gifts, simple decorated cookies are a sweet thought to customize according to the occasion!
Romantic hearts for Valentine’s Day , Christmas trees , stars and flowers for the little ones and, last but not least, bunnies, doves and eggs in the form of delicious colored Easter cookies … with this recipe you can give shape to your creativity and make sweets to dedicate to the people you love.
Starting from a simple short crust pastry base, just choose the most suitable molds to obtain delicious fragrant biscuits: but the funniest part will be using the icing to decorate them by letting yourself be guided only by your imagination!
You can add food coloring to obtain a wide range of chromatic shades, or choose to use natural or chocolate icing for an even more genuine version … in any case, your simple decorated cookies will be more than appreciated because a gift made with the heart, you know, is always better!
Ingredients
Cookies
1 ½ cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
½ teaspoon almond extract
1 egg
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Frosting
3 cups powdered sugar
3 to 5 tablespoons milk
¼ teaspoon vanilla
Food colors, if desired
Colored sugar or candy sprinkles, if desired
Preheat the oven to 375°F.
With electric mixer, beat powdered sugar, softened butter, vanilla, almond extract and egg in a large mixing bowl. Mix them on a medium speed or you can mix them with the spoon until well blended. Then add flour, baking soda and cream of tartar. Stir them well.
Divide the dough into two parts and shape them into 2 discs. Wrap them in the plastic wrap. Cover and refrigerate for at least 2 hours.
Lightly flour the surface and roll each disc until ¼ inch thick. Cut with 2 to 2 ½ inch cookie cutter of your favorite shapes. Place them on cookie sheet with 2 inch spacing.
Bake cookies for 7 to 8 minutes or until edges are light brown. Remove from oven and let them cool slightly. Place cookies on cooling racks and let them cool completely.
Now prepare frosting. Beat powdered sugar, milk and vanilla with spoon until smooth. If the frosting is too stiff and not spreadable, add more milk 1 teaspoon at a time. Tint with food color of your choice.
Spread frosting on cookies. Sprinkle colored sugar or candy sprinkles if desired. Let them stand for 4 hours or until frosting is set.
You can store these sugar cookies in airtight jars with waxed paper between the layers.
Betty Crocker Sugar Cookie Mix Recipe
Equipment
- Oven
Ingredients
Cookies
- 1 ½ cups powdered sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 1 egg
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Frosting
- 3 cups powdered sugar
- 3 to 5 tablespoons milk
- ¼ teaspoon vanilla
- Food colors, if desired
- Colored sugar or candy sprinkles, if desired
Instructions
- Preheat the oven to 375°F.
- With electric mixer, beat powdered sugar, softened butter,vanilla, almond extract and egg in a large mixing bowl. Mix them on a medium speed or you can mix them with the spoon until well blended. Then add flour, baking soda and cream of tartar. Stir them well.
- Divide the dough into two parts and shape them into 2 discs.Wrap them in the plastic wrap. Cover and refrigerate for at least 2 hours.
- Lightly flour the surface and roll each disc until ¼ inch thick. Cut with 2 to 2 ½ inch cookie cutter of your favorite shapes. Place themon cookie sheet with 2 inch spacing.
- Bake cookies for 7 to 8 minutes or until edges are light brown. Remove from oven and let them cool slightly. Place cookies on cooling racks and let them cool completely.
- Now prepare frosting. Beat powdered sugar, milk and vanillawith spoon until smooth. If the frosting is too stiff and not spreadable, add moremilk 1 teaspoon at a time. Tint with food color of your choice.
- Spread frosting on cookies. Sprinkle colored sugar or candy sprinkles if desired. Let them stand for 4 hours or until frosting is set.
- You can store these sugar cookies in airtight jars with waxed paper between the layers.
