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Basic Iced Holiday Sugar Cookies

(24)
  22 reviews
  • 1 hr 10 min prep time
  • 1 hr 25 min total time
  • 8 ingredients
  • 24 servings
  • Pinterest
    850
  • Facebook
    0
  • Save
    598
  • Email
    1K
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    22K

Whether you need Valentine's Day treats for the class or Christmas sweets to leave out for Santa, these versatile holiday sugar cookies have got you covered.

Ingredients

Cookies

1
roll Pillsbury™ refrigerated sugar cookies
3
tablespoons all-purpose flour

Icing

2
cups powdered sugar
1/4
teaspoon vanilla
1/8
teaspoon almond extract
2
to 4 tablespoons milk
Food color, if desired
Candy sprinkles, if desired

Steps

  • 1 Heat oven to 350°F. In large bowl, break up cookie dough; thoroughly work in flour. Work with half of dough at a time, refrigerating remaining dough until needed.
  • 2 On floured work surface, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch holiday-shaped cookie cutters; place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough.
  • 3 Bake 9 to 12 minutes or until cookies are set and edges just begin to brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.
  • 4 In small bowl, mix powdered sugar, vanilla and almond extract. Add enough milk until smooth and desired spreading consistency. Stir in food color until well blended. Spread on cookies; sprinkle with candy sprinkles. Let stand until icing is set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.
  • 1 Heat oven to 350°F. In large bowl, break up cookie dough; thoroughly work in flour. Work with half of dough at a time, refrigerating remaining dough until needed.
  • 2 On floured work surface, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch holiday-shaped cookie cutters; place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough.
  • 3 Bake 9 to 12 minutes or until cookies are set and edges just begin to brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes.
  • 4 In small bowl, mix powdered sugar, vanilla and almond extract. Add enough milk until smooth and desired spreading consistency. Stir in food color until well blended. Spread on cookies; sprinkle with candy sprinkles. Let stand until icing is set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.

Expert Tips

To make icing for outlining, transfer 1/2 cup of the icing mixture to a bowl, and add more powdered sugar a tablespoon at a time until thick enough to pipe from a decorating bag. A small plastic squeeze bottle makes an excellent, mess-free replacement for a decorating bag.

Want 3 dozen from a batch instead of 2 dozen? Go for it! Rolling cookies thinner, to 1/8 of an inch, gives cookies a cleaner edge and shape, but they are more difficult to transfer to the cookie sheets, so handle with care, and be sure to reduce the bake time slightly. You will also need to double the amount of icing.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
120
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
1g
5%
Trans Fat
1g
Cholesterol
0mg
0%
Sodium
65mg
3%
Total Carbohydrate
23g
8%
Dietary Fiber
0g
0%
Sugars
10g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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