Everyone has their go-to cookies, the ones they make over and over. These are my iced ones. And they’re amazing. I enjoy all types of iced cookies (and those Swig cookies that everyone makes), but these are my go-to favorites, because they are the Absolutely BEST Iced Cookies of All Time. So good!!
I think almond extract is a must in icing, so it’s in there. And the cookies are the perfect “plainness” to be topped with icing. Or frosting. Whatever you’d like to call it 😉
My mom made these as I grew up. Her mom made them. Because they’re so great! Let’s jump right in to the recipe:
BEST Iced Cookies
First, the dough – – the recipe is called “plain cookies” , so they’re not really a sugar cookie, just a plain cookie – they’re perfect. Soft and perfect.
1/2 C shortening
1 C Sugar
1/4 C milk
1 tsp vanilla
2 tsp baking powder
3 C flour
Cream together (that means mix well til creamy) the shortening and sugar. Add milk, eggs, vanilla, baking powder, and mix well. Add flour and mix. Refridgerate dough for 2-3 hours – this is important, otherwise the dough is too sticky. Then roll out to approx 1/4 inch thick (put flour on your countertop so the dough doesn’t stick), cut shapes, Bake 350 for 8-10 minutes.
I’ve come to simplify life and the past several years I’ve only cut circles. It makes cookie life so much easier. You can still make them fun with different color icing or sprinkles, etc. It’s just such a relief not to try to be icing your way around the ridges of a Christmas tree 😉
Long ago (like over 5 years ago?! time flies!) I made a super-quick and very poorly-lit video of how to ice a cookie, so here’s that for your viewing pleasure:
Let the cookies cool completely before you put on icing so it won’t melt and slide off.
1/4 C butter
3 tbsp shortening
1 tsp almond extract (I love getting of whiff of this stuff!)
1 lb powder sugar (1/2 bag)
Approx 4 tbsp milk
Food Coloring, if desired
That’s all there is to it!! yummy Best Iced Cookies
If you love making cookies, you’ll for sure also want to check out my other two go-to, make-all-the-time desserts:
Oatmeal Chocolate Chip Cookies | Furnkies Peanut Butter Bars
Will the icing on these dry out and stiffen up enough that the cookies can be stacked for transporting? Also, will they maintain their texture in a sealed container? I recall a friend who used to put a slice of white bread in the container with her iced cookies. But I can’t remember if that was to dry them out or keep them soft.
Mandy Beyeler says
I leave them out on the counter overnight and then I can stack them for transporting, great question! I’ve heard that trick with the bread – I think it’s to keep them soft? but I haven’t tried it
Chelsea @ Life With My Littles says
I completely agree about the almond extract! It makes a huge difference in the forsting! And these look super good. I’ll have to try them out!
Chelsea @ Life With My Littles recently posted…No-Churn Chocolate Marshmallow Ice Cream
I love these because they are so simple, but I’m sure they are so delicious! And I love how you only cut out circles, but can customize the icing to the holiday/time of year with different colored frosting! It’s still festive, but so simple!
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