Remix: Iced Sugar Cookies

This was a very easy-to-work-with sugar cookie recipe that kept its shape pretty well! Biggest change was adding some almond extract and lemon zest and dialing back on the vanilla but you could add up to a tbsp of vanilla if you like a sweeter cookie. This recipe made about 2 dozen cookies for me.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Beat butter, sugar, vanilla, almond extract and lemon zest in at medium until well-combined. Add the eggs, 1 at a time, beating well in between

Step 2

Mix flour, salt, baking powder, and baking soda in a separate bowl. Add slowly to wet mixture, until well-blended. Shape into 2 discs; wrap in plastic, Chill for at least 2 hours or up to 3 days.

Step 3

Roll out dough to ¼-inch thickness on a lightly floured surface. Cut into shapes, re-rolling as necessary. Place shapes on to parchment paper or between squares of parchment or waxed paper so they do not stick together and chill again for ~30 m

Step 4

Preheat oven to 350°F; line baking sheets with parchment paper. Remove cookies from refrigerator and arrange around 1.5 inches apart.

Step 5

Bake 12 to 15 minutes or until edges are beginning to brown. Cool on baking sheet for a few minutes, then transfer to wire racks and cool completely.

Step 6

Decorate cookies as desired and let icing dry completely before storing cookies in airtight containers.

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