Cut Out Cookies Frosting Recipes

SUGAR COOKIE ICING

Steps:

• In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
• Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

DELILAH'S FROSTED CUT-OUT SUGAR COOKIES

Steps:

• In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
• In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.

CUTOUT COOKIE DECORATOR ICING

Steps:

• Place sugar into mixing bowl.
• Combine milk, corn syrup and vanilla, and blend.
• Add liquid mixture to powdered sugar and mix thoroughly.
• Add softened butter and blend until thoroughly incorporated.
• Divide frosting into several cups, and add food coloring to each. If using liquid coloring, add a little more powdered sugar until it reaches good spreading consistency.
• Spread onto cookie with knife, or place in zip-loc sandwith bags with the corner nipped off 1/16" to pipe onto cookies.
• Decorate with sprinkles or colored sugars.
• Once cookies are decorated, place on flat surface to allow frosting to dry. Store cookies in covered container.
• NOTE: Differences in humidity may require more or less liquids to make a good consistency frosting. Sugar can be added or milk lessened to achieve the best consistency.

PERFECT CUT OUT COOKIE BUTTERCREAM FROSTING

Steps:

• In a large bowl beat together your butter and powdered sugar.
• Toss in your vanilla and milk, beat until smooth and creamy.
• If your going to color your frosting, mix in your choice of coloring at this time.
• When it's the color your wanting, use a small metal off set spatula (or a butter knife) to smooth the frosting on, working from the center of the cookie, out towards the edges.

COOKIE ICING/FROSTING THAT HARDENS

Steps:

• VERY IMPORTANT; the confectioners sugar must be sifted before using.
• In a bowl beat the sifted confectioners sugar with milk until smooth.
• Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).
• Divide into as many separate bowls as desired.
• Add in different food coloring to each bowl beating/whisking until the intensity is achieved.
• Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).
• Place cookies on waxed paper to dry.