Sugar Cookies

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Sugar cookies are good for any time of the year but they can be especially good for Halloween parties. There are not as many designated “Halloween” desserts but sugar cookies can be decorated for Halloween. This cookie recipe was absolutely perfect except that I had to cook them for longer. The icing, on the other hand, is amazing but will not frost 24 cookies as it says. I made between 20 and 30 good sized cookies from this batch but needed to make the 5 or 6 batches of icing to decorate all the cookies. I copied both recipes below and added any suggestions in parentheses and italics. I got this cookie recipe at and the icing recipe at





1 cup (2 sticks or 226g) unsalted butter, room temperature

1 cup (200g) granulated white sugar

1 large egg, room temperature

1 tsp. vanilla extract

1/2 tsp. almond extract (I did not use this but instead did 1.5 tsp of vanilla extract)

2 tsp. baking powder

3 cups (360g) all-purpose flour



Preheat oven to 350° F.

Add butter to the bowl of your stand mixer and cream on medium-high for 1-2 minutes, or until butter is smooth and lighter in color.

With the mixer on low, slowly add the sugar and the egg.

Scrape the bowl with the mixer off.

Turn mixer back on low and add in extracts.

Allow all ingredients to combine fully.

Add in the baking powder and then the flour, 1/2 cup at a time, until fully incorporated. (I put it all in at once and it was still good)

Remove bowl from mixer and drop dough onto a floured countertop. Roll out into a flat disc, about 1/8-1/4 inch thick. (Mine did not roll the best so I flattened it with my hands and that was okay too)

Cut out cookies in the desired shape and bake at 350°F for 6-8 minutes. (Keep an eye on them! You don’t want burnt edges and every oven is different.)

Let cool on the cookie sheet until firm enough to transfer to a cooling rack.





1 cup confectioners sugar, sifted (I did not sift it and it was okay but sifting makes it smoother)

1 tablespoon milk

1 tablespoon light corn syrup

1 drop lemon juice can be fresh

(Food coloring if desired)



Place one cup of powder sugar in a sifter. Try not to skip this step! Lumps in icing are hard to fix.

Add one tablespoon milk, one tablespoon corn syrup, and one drop lemon juice.

Mix everything together. If it looks too dry, can add more milk 1/2 teaspoon at a time. Be sure to mix well after each addition as you don’t need much. (If you want to color it separate icing into bowls and add desired food coloring and mix)