We topped off our All-American Tuesday Lunch with these buttery-delicious sugar cookies. Have a little fun with the icing! We added just a bit of lemon extract to ours. Experiment with flavors or designs or toppings. That’s half the fun of sugar cookies. (The other half is eating them, of course!)
- 1 pound unsalted butter, room temperature
- 3 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
- 7 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups powdered sugar, sifted
- ½ teaspoon almond extract
- 1/3 cup milk, or as needed
- Food coloring
For the cookies, preheat oven to 350 degrees.
In an electric mixer bowl, add butter and sugar and cream together; add eggs and flavorings; mix well.
In separate bowl, combine flour, baking powder and salt; mix well. Gradually stir flour into other mixture. Chill at least one hour.
Work with small amount of dough at a time, leaving remaining mixture in refrigerator to keep firm. Roll out on lightly floured surface to ¼-inch thickness. Cut into shapes and place 2-inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes. Cookies should not brown on top.
For the icing, in a bowl combine sugar, almond extract, and enough milk to make frosting the consistency of thin glue. Pour icing into separate bowls large enough for dipping cookies, and add food coloring to each.
To decorate cookies, dip topside of cooled cookies into icing. Remove quickly and let icing drip. Smooth edge with knife if necessary. Set aside and allow icing to set.
Pour additional colored frosting into sterilized hair tinting bottles and gently squeeze frosting onto cookies in designs of your choice. Keep refrigerated in airtight container for up to two weeks.
Makes 3½ dozen cookies.