Are you ready for an easy sugar cookie cut-out recipe, with minimal chilling time, that is soft in texture when baked, yet holds it shape? Then todays recipe is for you! This sugar cookie recipe is the last sugar cookie recipe you need. SERIOUSLY. And it’s perfect because you can use it all year round! Have fun with the thousands of different cookie cutters you can buy and all the holiday sprinkles out there!!
Truth be told, this recipe has been hanging out in the draft section of my blog dashboard for a year now. These sugar cookies are amazing, but the first time I made them, I wasn’t too thrilled with my cookie decorating skills, so I had no pictures worth adding to this blog post (there are photos, but they ended up in THIS post instead). And what’s a food blog without pictures of yummy food, right?!
So fast forward to Valentine’s Day (which is quickly approaching) and the idea to make some cute heart shaped sugar cookies! With a cinnamon icing!! The credit for the cinnamon icing idea goes all to my friend Angie, because she was telling me about her most favorite cookies in the world, which are sugar cookies with a cinnamon icing. And then Angie suggested I try to replicate that. Challenge accepted!
You can skip the cinnamon in the icing recipe and just make vanilla icing too (just add two teaspoons vanilla extract). But since it’s Valentine’s Day, I went with heart shaped sugar cookies with red cinnamon icing. I definitely think you should make these for someone special in your life!
Hate rolling out cookie dough? Yeah me too. So make life easier on yourself and once you make the cookie dough, flatten the dough out into a disk before popping into the fridge to chill.
Use whatever cookie cutters you want for your cookies…I went with a medium sized heart cookie cutter. Roll your dough out by placing another piece of parchment paper on top and rolling the dough to a 1/4-inch thickness. If the dough starts to stick to the parchment as it comes to room temperature, just sprinkle powdered sugar on the bottom of the parchment paper.
Perfectly Soft Sugar Cut Out Cookies with Cinnamon IcingPrint Recipe
- SUGAR COOKIE DOUGH:
- 3/4 cup unsalted butter, room temperature
- 3/4 cup white granulated sugar
- 1 egg, room temperature
- 2 teaspoons imitation vanilla extract (clear extract)
- 1/4 teaspoon almond extract
- 1/8 teaspoon ground nutmeg
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- CINNAMON ICING:
- 2-1/4 cups powdered sugar
- 2 tablespoons milk (I used unsweetened vanilla almond milk)
- 2 tablespoons light corn syrup
- 1/2-1 teaspoon ground cinnamon (I used Rodelle)
- 4-6 drops cinnamon oil
- food coloring and/or sprinkles to decorate
SUGAR COOKIE DOUGH: In the bowl of an electric mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until pale and glossy. Add the sugar to the butter and mix on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the egg to the mixture. Mix until incorporated. Add the vanilla extract and almond extract to the mixture, and mix until incorporated.
Change the mixer speed to low and slowly add the nutmeg, flour, baking powder and salt to the wet ingredients. Mix on medium-low until just combined. Remove the bowl from the mixer and use a rubber scraper to ensure all the ingredients are thoroughly incorporated.
Dump the cookie dough onto a piece of parchment paper and flatten out into a disk (approximately 1/4-inch thickness), and chill in the refrigerator for one hour. If leaving the cookie dough in the fridge for longer than a couple hours, then wrap with plastic wrap.
Once dough has chilled, preheat oven to 350-degrees and line 2-3 baking sheets with parchment paper. Set aside. Use desired cookie cutters to cut out your cookies. Re-roll leftover dough out and continue to cut out cookies until all dough is used.
Bake cookies, one cookie sheet at a time, in 350-degree oven for 8-11 minutes. Bake time will depend on the size of your cookies, but cookies are done when the cookies are very lightly colored on top and around the edges. Allow cookies to cool on cookie sheet for 5-minutes, before transferring to a wire rack to cool completely before icing.
CINNAMON ICING: In a small mixing bowl, combine sugar, milk, corn syrup, cinnamon and cinnamon oil. Use a fork to stir the mixture together. Add additional milk if needed to thin out the consistency. Likewise, you can add additional powdered sugar to stiffen up the mixture if it is too loose for your needs. Add food coloring if desired. Use a spoon or knife to ice the cooled cookies. Let cookies set. Icing will harden up.
To make the icing vanilla flavored, do not add the ground cinnamon or cinnamon oil and add 2 teaspoons vanilla extract instead. Store cookies at room temperature in an airtight container.
Let your cookies cool completely before icing them. I let my cookies cool overnight.
Now I still don’t claim to be a master sugar cookie decorator…I’m pretty sure there are 5-year olds out there who can do better than me hehehehe. But that’s where the addition of sprinkles can hide ANY imperfection 😉
I soooooo envy the bakers who make those amazing decorated sugar cookies. I think my patience level just doesn’t go that far. I actually just dunked the tops of these cookies in the bowl of icing. Truth.
So tell me….do you have the patience to make intricate decorated cookies?? Make these cookies for Valentine’s Day, and have the kids help decorate! If you make them, post a picture on Instagram and tag me @kellylynnssweets so I can see 🙂