My first batch of decorated sugar cookies. 

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Detailed Instructions for Cut-Out Sugar Cookies and Icing

Here’s a more in-depth guide to ensure your cookies and frosting turn out perfectly, including tips and tricks for every step.

For the Cookies:

  1. Prepare the Dough:
    • Use softened butter (not melted) to ensure the dough is light and fluffy. Beat with sugar for 2–3 minutes until the mixture is pale and creamy.
    • Crack eggs into a separate bowl to avoid shells, and add one at a time, beating well after each addition.
    • In another bowl, sift the flour and baking powder together to evenly distribute the leavening agent. Sifting helps avoid clumps in the dough.
    • Gradually incorporate the flour mixture into the wet ingredients. Add the milk in small splashes in between, ensuring everything is just combined. Do not overmix to prevent tough cookies.
  2. For Drop Cookies:
    • Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper for easy removal and cleanup.
    • Drop teaspoon-sized amounts of dough onto the prepared sheets, spacing them about 2 inches apart to allow for spreading.
    • Flatten gently with the bottom of a glass covered with a damp cloth. This prevents sticking and ensures even shapes.
    • Optionally sprinkle sugar on top for a classic sugar cookie look.
    • Bake for 8–10 minutes, watching carefully. Remove when the edges are just turning golden, as they will continue cooking slightly after removal from the oven.
  3. For Cut-Out Cookies:
    • Chill the dough for at least 2 hours in the fridge. Chilled dough is firmer and easier to roll out without sticking.
    • Dust your rolling surface and rolling pin with a thin layer of flour. Roll out the dough to about ¼-inch thickness.
    • Use cookie cutters to create desired shapes. Dip cutters in flour between cuts to prevent sticking.
    • Transfer shapes to parchment-lined baking sheets, spacing them about 1 inch apart.
    • Bake for 8–10 minutes, or until edges are lightly golden. Let cookies cool on the baking sheet for a minute before transferring to a wire rack to cool completely.

For the Icing:

  1. Mix the Base Icing:
    • Start with 2–3 cups of powdered sugar in a medium bowl. Add 1 tablespoon melted butter for richness and 1 teaspoon of vanilla extract for flavor.
    • Gradually add milk, one teaspoon at a time, stirring until you achieve a smooth, spreadable consistency. For thicker icing (ideal for outlining), add less milk; for thinner icing (great for flooding), add more.
  2. Tinting and Decorating:
    • Divide icing into separate bowls if using multiple colors. Add food coloring a drop at a time, stirring until the desired shade is reached.
    • Use piping bags or zip-top bags with the corner snipped for precision. Outline cookies first, then flood the center with icing, spreading with a toothpick or small spoon.
  3. Set the Icing:
    • Let decorated cookies sit at room temperature until the icing hardens. This can take 2–4 hours, depending on humidity. For faster drying, place cookies in a cool, dry area.

Tips for Success:

  • Avoid overbaking: The cookies should be soft with a slight chew. Watch them closely in the oven.
  • Test dough consistency: If too sticky, add a tablespoon of flour at a time until manageable. If too dry, add a splash of milk.
  • Store properly: Store baked cookies in an airtight container for up to 1 week, or freeze for up to 3 months.

Enjoy these cookies for any occasion—decorate them for holidays or keep them simple for everyday treats!

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