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Buttery, tender, and perfectly sweet, these cookies hold their shape for decorating and practically melt in your mouth. Paired with smooth royal icing, they’re a holiday (or anytime!) favorite.
Why This Recipe Won
Perfect texture – Crisp edges with soft centers
Holds sharp details – Ideal for intricate decorating
Almond extract magic – Adds depth without overpowering
Tried & true – A community-voted winner!
Ingredients
Cookies
- 1 cup (2 sticks) unsalted butter, room temp
- 1¼ cups (250g) granulated sugar
- 2 large eggs, room temp
- 2 tsp almond extract (or vanilla for a milder flavor)
- 1½ tsp baking powder
- ½ tsp salt
- 3¼ cups (390g) all-purpose flour, spooned & leveled
Royal Icing
- 2 lbs (7½ cups) powdered sugar, sifted
- 4 large egg whites, room temp (*or 5 tbsp meringue powder + ½ cup water for egg-free*)
- 2 tsp almond extract
- 1 tsp water (adjust for consistency)
(Optional: Gel food coloring for decorating)
Step-by-Step Instructions
1. Make the Cookie Dough
- Cream butter and sugar until light and fluffy (~3 mins).
- Beat in eggs and almond extract.
- Whisk dry ingredients (flour, baking powder, salt), then gradually mix into wet ingredients until just combined.
2. Roll & Cut
- Divide dough into 2 discs, wrap in plastic, and chill 1 hour (or freeze 20 mins if rushed).
- Roll ¼” thick on floured surface, cut shapes, and transfer to parchment-lined sheets.
- Freeze cutouts 10 minutes before baking (prevents spreading).
3. Bake
- Bake at 375°F (190°C) for 7-9 minutes until edges barely golden (centers stay pale).
- Cool 5 minutes on sheets, then transfer to racks.
4. Make Royal Icing
- Beat egg whites and extract until frothy. Gradually add powdered sugar and beat 5-7 mins until stiff peaks form.
- Thin with water as needed:
- Outline consistency: Thick (like toothpaste)
- Flood consistency: Thinner (10-15 sec ribbon test)
5. Decorate!
Pro Tips from Melissa
Room temp ingredients ensure smooth dough and icing.
Chill dough twice: Before rolling and after cutting for sharp edges.
No almond extract? Use vanilla or lemon zest for variation.
Storage & Gifting
- Undecorated cookies: Freeze dough or baked cookies for 3 months.
- Decorated cookies: Store in airtight containers with parchment between layers.
- Gift idea: Pack in cellophane bags with ribbon!
Yield: ~3 dozen (3″ cookies)
Perfect for: Holidays, baby showers, or cookie exchanges
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Melissa Falk’s Award-Winning Sugar Cookie Cut-Outs
Description
Buttery, tender, and perfectly sweet, these cookies hold their shape for decorating and practically melt in your mouth. Paired with smooth royal icing, they’re a holiday (or anytime!) favorite.
Ingredients
Cookies
-
1 cup (2 sticks) unsalted butter, room temp
-
1¼ cups (250g) granulated sugar
-
2 large eggs, room temp
-
2 tsp almond extract (or vanilla for a milder flavor)
-
1½ tsp baking powder
-
½ tsp salt
-
3¼ cups (390g) all-purpose flour, spooned & leveled
Royal Icing
-
2 lbs (7½ cups) powdered sugar, sifted
-
4 large egg whites, room temp (*or 5 tbsp meringue powder + ½ cup water for egg-free*)
-
2 tsp almond extract
-
1 tsp water (adjust for consistency)
Instructions
1. Make the Cookie Dough
-
Cream butter and sugar until light and fluffy (~3 mins).
-
Beat in eggs and almond extract.
-
Whisk dry ingredients (flour, baking powder, salt), then gradually mix into wet ingredients until just combined.
2. Roll & Cut
-
Divide dough into 2 discs, wrap in plastic, and chill 1 hour (or freeze 20 mins if rushed).
-
Roll ¼” thick on floured surface, cut shapes, and transfer to parchment-lined sheets.
-
Freeze cutouts 10 minutes before baking (prevents spreading).
3. Bake
-
Bake at 375°F (190°C) for 7-9 minutes until edges barely golden (centers stay pale).
-
Cool 5 minutes on sheets, then transfer to racks.
4. Make Royal Icing
-
Beat egg whites and extract until frothy. Gradually add powdered sugar and beat 5-7 mins until stiff peaks form.
-
Thin with water as needed:
-
Outline consistency: Thick (like toothpaste)
-
Flood consistency: Thinner (10-15 sec ribbon test)
-
5. Decorate!
-
Pipe outlines, then flood with thinned icing. Add sprinkles or details while wet.
-
Let dry 4-6 hours (or overnight) before stacking.
