Iced sugar cookies are elegant, delicious and perfect for Santa. Make them for a party or host a party where you make them!
Iced Sugar Cookies
Makes: 40 • Prep Time: 20 minutes • Cook Time: 11 minutes
Drink Suggestion: fat free milk
Nutrition per Cookie Cal: 104.5 • Fat: 3.7g • Carb: 16.8g • Protein: 1.2g • Fiber: .3g • Sugar: 9.6g
- 3/4 cup butter, at room temperature
- 1 cup granulated sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 2 Tbsp lowfat milk
- 3 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups powdered sugar
- 1/8 cup nonfat milk, plus extra as needed
- 1/2 tsp vanilla extract
- Food coloring, if desired
- In an electric mixer, cream butter and sugar on medium high until smooth, about 2 minutes.
- Beat in egg, vanilla, milk until combined.
- Slowly mix in flour, baking powder and salt until just incorporated.
- Form the dough into ball and wrap with plastic wrap.
- Refrigerate for at least 2 hours.
- Preheat oven to 375.
- Roll chilled dough to 1/4 inch thickness on a work surface dusted with flour.
- Use whatever cookie cutters you have and cut shapes until all dough is used.
- Bake for 10-11 minutes.
- Let cookies cool on baking sheet for 5 minutes. Remove from baking sheet and cool completely on wire racks before icing.
- For the icing, mix powdered sugar, 1/8 cup milk and vanilla. If icing is too thick, continue adding milk, 1 Tbsp at a time. For the icing that you pipe with, you don’t want it too runny.
- Scoop icing into a plastic bag. Zip shut and cut a small hole in one corner to use as a piping bag. Pipe your cooled cookies.
- Let the icing set for 1 hour.
- Add a few more tablespoons of milk to your icing to thin it out. Spoon onto the center of the cookies. Use a toothpick to spread it to the edges. Add sprinkles, sugar or other decorations while the icing is wet so that it adheres. Let cookies cool for another 2 hours.
- Store cookies in an airtight container.