Frosted Sugar Cookies

A Christmas Eve tradition. Mix, bake, decorate, and share the sweet.

Course Cookie

Cuisine American

Keyword Cookies, Dessert

Prep Time 20 minutes

Total Time 20 minutes

Servings cookies

Calories 203kcal

Author Jen

3 cups unbleached all-purpose flour (sea level = 2¾ cups)
1 teaspoon baking powder (sea level = 2 teaspoons)
1/2 teaspoon ground clove (optional, but exceptional) (sea level = ¼-½ teaspoon)
1 cup or 2 sticks unsalted butter, room temperature
1 cup minus 1 T cane or granulated sugar (sea level = 1 cup)
1 large egg
2 teaspoons pure almond extract (sea level = 1 teaspoon)

US Customary - Metric

In a medium bowl mix flour, baking powder, and clove. Set aside.
With an electric mixer on high — cream butter and sugar in a large bowl until light and fluffy, about three minutes. Add egg and almond, mix for another 1-2 minutes.
Reduce mixer to low; slowly add the flour mixture in three to four batches, making sure each is incorporated before moving to the next. The dough may be a bit sticky, but also smooth and soft.
Divide dough in half, flatten to 1-inch disks, wrap and refrigerate for one hour or overnight.
Preheat oven to 375°F. Line two large baking pans with parchment or a Silpat.
* I used a Silpat to make these scones. Parchment or a light greased pan may need more or less baking time, so keep watch close to the finish time.
Using a lightly floured work surface, rolling pin, and one dough disk— roll the dough to an even 1/4" thick. Dip the cookie cutters in flour to prevent sticking, then cut shapes. Place the shapes on the cookie pan, leaving about a 1/2 to 3/4 inch space between each cut shape.
Bake 8-12 minutes or until the edges begin to brown. If oven bakes uneven, rotate pan halfway through.
Remove and let stand a few minutes, then transfer to cool on a wire rack.

Using an electric mixer— beat butter and sour cream until light and fluffy. Add vanilla and powdered sugar, one cup at a time. If the consistency and taste is reached, milk is unnecessary.
Spread or pipe icing on cookies. Sprinkle or decorate to your heart's desire.

If we don't share the same love of almond extract, options are plenty—vanilla, orange, orange juice, anise, peppermint, lemon, or lemon juice.
If making smaller or larger cookies, adjust the bake time up or down according to the size.
Have you tried Color Kitchen decorative food colors from nature? Their colors are artificial dye free. I like the colors and consistency. If this is your first time using, in the smallest amount of water to dissolve, stir in a shot glass, then mix into the made frosting.
If piping the whole batch of cookies, a 1-1/2 to double frosting recipe may be necessary.
Dough can be made up to two days in advance.