I want to make iced sugar cookies?

Question

Does any one know the recipes for ICED sugar cookies

Answer 1

These are delish NUT LOVERS ICED SUGAR COOKIES
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups pecan pieces
icing
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 teaspoons corn syrup
3 teaspoons milk


Preheat oven to 375 degrees F (190 degrees C). In a medium sized bowl, stir together flour, baking soda, baking powder, cinnamon and ginger. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg, vanilla and almond extracts. Gradually blend in flour mixture, then fold in pecans and roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
For icing: Whisk all ingredients in a medium sized bowl until smooth. Add coloring, if desired. If icing is too thick, add more corn syrup. Spread onto cooled cookies with the back of a spoon or a clean fingertip rather than a paintbrush to avoid loose bristles coming off onto your cookies! Let dry several hours, or until hardened.

Answer 2

1

Answer 3

I just make a buttercream frosting and add a little extra milk to get it to spreading consistency. After that, I put some into small bowls and add food coloring stirring thoroughly (1 drop goes a long way - you can always add more if you want more intense color). That way you can make as many colors as you want for decorating. Or add colored sugar or sprinkles.

Easy Buttercream Frosting
1/3 cup butter - softened, but not melted
3 cups powdered sugar
1 tsp. vanilla
Cream above together, then add 3 Tbs. milk. Add more milk if needed to get proper consistency. If too thin, refrigerate and then rewhip.

Answer 4

for the sugar cookies:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 9 minutes
Yield: about 3 dozen-2 1/2 inch


icing:
Royal Icing
1 egg white*
1 teaspoon lemon juice
1 1/2 cups confectioners' sugar

With beaters or a standing mixer, whip the egg white and lemon juice until frothy. At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat. Then beat on high until the mixture is thick and glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it. Royal icing will set to a firm, glossy finish when applied to a cookie. The icing can be stored, tightly covered, in the refrigerator for up to a week.


*****RAW EGG WARNING
I suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell