Nothing more classic than a simple, iced sugar cookie at Christmas! To speed up the process; this method uses the already made Pillsbury sugar cookie dough.
INGREDIENTS
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 1/4 cup all-purpose flour
Icing
- 2 cups powdered sugar
- 1/4 teaspoon vanilla
- 1/8 teaspoon almond extract
- 2 to 4 tablespoons milk
- Food color, if desired
- Candy sprinkles, if desired
DIRECTIONS
- Heat oven to 350°F. In large bowl, break up cookie dough; thoroughly work in flour. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Work with half of dough at a time, refrigerating remaining dough until needed.
- On floured work surface, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch holiday-shaped cookie cutters; place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough.
- Bake 8 to 11 minutes or until cookies are set and edges just begin to brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 20 minutes.
- In small bowl, mix powdered sugar, vanilla and almond extract. Add enough milk until smooth and desired spreading consistency. Stir in food color until well blended. Spread on cookies; sprinkle with candy sprinkles. Let stand until icing is set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.
