Description
Celebrate the end of summer with these beautifully decorated sugar cookies, perfect for parties or picnic enjoyments. With a buttery, subtly sweet flavor enhanced by almond extract, they offer a festive touch to warm days. The chilled dough ensures crisp edges for vibrant icing decoration. A delightful, visually appealing treat for all ages.
Ingredients
All-purpose flour
3 cups (375g)
Baking powder
1 tsp
Salt
½ tsp
Unsalted butter
1 cup (2 sticks, 226g), softened
Granulated sugar
1 ½ cups (300g)
Large egg
1
Buttermilk
1 cup (240ml)
Vegetable oil
1 tbsp (15ml)
Granulated sugar for icing
3 to 4 cups (600 to 800g)
Almond extract
1 tsp
Gluten-free all-purpose flour blend
3 cups (375g, optional, if needed per the article’s substitution note)
Instructions
Preheat oven to 350°F (177°C)
In a large bowl, sift and combine all-purpose flour, baking powder, and salt.
In a separate bowl, beat softened butter and granulated sugar until light and fluffy. Add the large egg and almond extract, mixing until smooth.
Gradually mix the dry ingredients into the butter mixture, forming a crumbly dough.
Chill the dough for 30 minutes until firm but not rock hard.
Roll out the dough between parchment paper, ¼ inch thick. Cut shapes using decorative cookie cutters and place 2 inches apart on parchment-lined baking sheets.
Bake for 10–12 minutes, until cookies feel baked around the edges but remain slightly soft in the center. Cool completely.
For royal icing, whisk buttermilk, vegetable oil, and 3 cups sugar. If too thick, add 1–2 tbsp more buttermilk.
Place cookies on a decorated tray. Frost with royal icing in summer-themed patterns using tips and food-grade coloring.
Allow icing to dry completely before storing in an airtight container at room temperature.
Notes
Chill dough 30 minutes for clean cut shapes; refrigerating longer (overnight or frozen) works too.
For easier handling, add a thin layer of parchment paper on top when rolling out dough.
Adjust sugar in icing to achieve desired thickness: more sugar = stiffer icing, less = softer. Refrigerate unused icing for later use.
Use pastel or bold summer hues in the icing for festive color pops.
Gluten-free option: substitute all-purpose flour with a 1:1 gluten-free blend and reduce salt if using salted butter.
- Prep Time: 60
- Cook Time: 12
- Category: DESSERTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg