While being break-resistant, they are still surprisingly soft and chewy. When combined with my Honey Glaze Cookie Icing, they make for a delicious, addicting treat!
For the flavor, I make it an option to use either almond or vanilla. I personally prefer almond, but I get nervous about allergies, so I usually end up going with the vanilla, especially when I know there will be kids eating the cookies. I also add a ¼ tsp of lemon extract that brightens up the flavor beautifully.
This may be controversial, but I don’t bother with refrigerating my dough before I cut or bake it. I find that as long as I keep it lightly dusted with flour, it’s not too sticky to work with. And I’ve never had any issue with these spreading too much. But if you find that it helps, or if you aren’t cutting cookies immediately after mixing the dough, go ahead and refrigerate it.
Here's a before and after to show the amount of spreading to expect:
*Many of my recipes are made using weighted measurements. Follow grams for best results, as volumetric measurements are approximations.
Sugar Magic Cut Out Sugar Cookies
Be sure to check out my Honey Glaze Cookie Icing recipe and share any recipes and designs you try! @JuliesSugarMagic or #JuliesSugarMagic on Facebook and Instagram.
Happy cookie decorating!
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