Kittencal’s Buttery Cut-Out Sugar Cookies W/ Icing That Hardens

Published February 11, 2013 by thepinkgourmet


What better way to start the Valentine’s Week than with Sugar Cookie cut out hearts with pink frosting and sprinkles!  This is my favorite time of the year!  I love hearts, the color pink and sprinkles!!  This Sugar Cookie recipe is one of the best I have made.  The cookies are light  and not too sweet on the inside. The frosting is delicious on these.  They are also easy to make but take awhile to roll out and frost.  You will need several hours to make these but they are well worth the trouble.


Kittencal’s Buttery Cut-Out Sugar Cookies W/ Icing That Hardens





    • 2 cups sifted confectioners’ sugar ( the sugar must be sifted)
    • 1 tablespoon milk ( adding in more if needed for proper spreading consistency)
    • 1 tablespoon light corn syrup
    • 1/4 teaspoon almond extract ( can use 1/2 teaspoon vanilla in place of the almond)
    • food coloring ( use your choice of colours)


  1. For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
  2. In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
  3. Cover bowl with plastic wrap and chill for 2 hours.
  4. Set oven to 400°F.
  5. Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
  6. On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
  7. Cut into desired shapes using cookie cutters.
  8. Place cookies 2-inches apart on cookie sheet.
  9. Bake 4-6 minutes.
  10. Remove cookies to wire racks to cool completely before icing.
  11. For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
  12. Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
  13. Divide into as many separate bowls as you wish for different colours.
  14. Add in food colouring until desired intensity is achieved.
  15. Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
  16. Allow to set on waxed paper


The first thing you need to do is cream the butter, sugar, eggs and vanilla in a large mixing bowl. I did not use almond extract like it calls for. You want to cream this till it is light and fluffy.


In another bowl combine your flour, baking soda, baking powder, and salt.


Slowly add this to your batter until well incorporated.


It should look like this when all the flour has been added in.  You need to refrigerate this for at least 2 hours.



After dough has chilled take it out and roll it till it is about 1/4 inch thick.  Use whatever shape cookie cutter you want.



Place on a parchment lined cookie sheet and bake for about 4-6 minutes at 400 degrees.  I baked mine at around 380 degrees, 400 was too hot for my cookies.


When they are done they will be a little brown . Let the cookies cool completely before frosting.


This is all you need to make your frosting.  The corn syrup is what makes them glossy.



Make sure you sift the powdered sugar.  Add the milk and food coloring to the powdered sugar.  You will have to adjust the amount of milk and powdered sugar as you go.



Next beat in your vanilla and corn syrup till smooth and glossy.


I did what the recipe said and painted on the frosting with a silicone brush.  It made it a lot easier using the brush.  I then added my sprinkles to the top of my cookies.


Have you seen more beautiful looking cookies?  Try to eat just one……. I know I couldn’t!

I give this recipe plus out of 4……

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