I know a lot of people only bake cut-out sugar cookies at Christmas, but I think they are so much bigger than one holiday! With the endless number of cookie cutter shapes out there, there’s always an occasion for cut-out sugar cookies. You’ll love this recipe because of how easy it is to follow and how great these cookies taste. They’re soft, sweet, sugary and YOU get to choose their size, shape, and color.
As you can see, I went with unicorns! I adored all things horse related as a child and never really grew out of it. I mean, it’s not like I have Lisa Frank horse posters hanging in my bedroom, but I still daydream about owning horses of my own.
And for the icing color? Pink! Because, well…pink is my obsession.
While pink unicorns showcase my personality, you get to choose whatever shapes and colors showcase yours. Let me know what your favorite sugar cookie shape and color is below in the comments. And, if you’re in the mood for something healthier, check out my cut-out sugar cookies with fresh fruit in lieu of icing.
When I purchased my unicorn cookie cutter, the cashier laughed and said she always lets her manager know when someone buys one. Why? Apparently the manager was reluctant to keep them in stock, because she worried they wouldn’t sell because they’re “hipster.” (Side note, if the hipster community has claimed unicorns, they’ve simultaneously elevated most 10-year old girls to “original hipster” status). Other hipster cookie cutters include mustaches and the hashtag symbol (although the hashtag ones were sold out!).
So, grab your favorite cookie cutter- hipster or otherwise- and a few sprinkles. Let’s make cut-out sugar cookies (even though it’s not Christmas). Because anytime is a good time for homemade sugar cookies.
- 3/4 cup (1 & 1/2 sticks) butter, softened
- 1 & 1/2 cups white sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 & 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 4 cups powdered sugar, sifted
- 1/2 tsp. vanilla extract
- 1/4 cup milk, divided
- food coloring (optional).
- sprinkles (optional)
- In medium bowl, combine flour, baking powder, and salt. Set aside.
- In standing mixer or with handheld mixer, mix butter and sugar on medium-high speed until smooth. Beat in eggs and vanilla. On medium speed, gradually stir in flour mixture. Shape dough into a large ball and wrap tightly in saran wrap. Chill in refrigerator overnight.
- Preheat oven to 400°. Lightly spray baking sheets with cooking spray. Yields approximately 30 cookies (yield amount varies).
- Sprinkle flour on surface and rolling pin. Roll out dough 1/2 inch thick. Cut dough using cookie cutter and place on baking sheets 1 inch apart. Bake 5 to 8 minutes in preheated oven. Let cool completely before removing from baking sheets.
- In standing mixer or with handheld mixer, combine powdered sugar and vanilla on medium speed. On medium-high speed, mix in 1/8 cup milk for 1 to 2 minutes. Continue to mix in milk by teaspoons until icing reaches desired consistency. Add a few drops of food coloring and stir (optional).
- Frost cookies using piping bag or spoon. Immediately add sprinkles (optional).