Let's talk Sugar Cookies. We love 'em, we hate 'em! Strong words, I know. But to find a sugar cookie recipe with the perfect texture that isn't too dense or breaks in half before you can get it to your mouth can be a long journey. And icing???; I have experimented with so many recipes, I should have invested in sugar cane!

In this Instructable, I share my favorite recipe for sugar cookies along with a great tasting icing that isn't too sweet, easy to decorate with, and melts in your mouth when you bite into it!

Presenting...the Best Tasting Sugar Cookie and Icing Recipe.

Step 1: Cookies: Tools and Ingredients

Tools for Cookies:

Ingredients for Cookies:

2 cups (500 g) unsalted butter, softened
2 large eggs (use 3 if eggs are smaller)
2 cups (400 g) granulated sugar
5 1/2 cups (768 g) all-purpose flour (plus extra for rolling)
1 tsp salt (omit if using salted butter)
3 tsp flavor (1 ea of almond extract or emulsion, vanilla bean paste, and vanilla extract)

Note: Recipe can easily be halved for smaller mixer

Step 2: Cream Butter and Sugar

Cream together softened butter with sugar. Blend until light and fluffy

Step 3: Add Eggs, Flavoring, and Salt

Add egg, flavorings, and salt. Blend until incorporated

PRO TIP: Crack eggs and flavorings in glass bowl or 2 cup measuring cup. Whisk together before adding into creamed butter, sugar mixture. This will ensure egg mixture is smoothly incorporated.

Step 4: Add Flour

Add flour one cup at a time. Mix on low just until incorporated.

Over-mixing can result in a tougher cookie

Step 5: Wrap Dough in Plastic and Refrigerate

Shape dough into a flattened brick for easy rolling. Wrap in plastic.

Chill dough in refrigerator for at least 2 hours

PRO TIP: Dough can be chilled up to 3 days. If not using all dough, vacuum seal remaining and store it in freezer anywhere from 6-12 months. Dough needs to be stored correctly. A vacuum sealer is a good kitchen tool investment.

Step 6: Roll Out Dough and Cut Cookie Shapes

Lightly dust counter or rolling space with flour. Roll cookies 1/4" thick and cut into desired shapes. Scraps can be re-rolled and cut again. Keep rolling pin and rolling space dusted with flour to prevent sticking

PRO TIP: Dipping the ends of cookie cutter in flour before cutting dough helps prevent dough from sticking to cookie cutter

ANOTHER PRO TIP: Use a clean silicone pastry brush to "dust off" any excess flour on cookies before baking. Excess flour on top of cookie will brown faster and leave a "coating" on the baked cookies

Step 7: Bake 350 F for 11-13 Minutes

Preheat oven to 350 F.

Bake for 11-13 minutes. Cookies should just barely be light brown on the edge.

Cool cookies completely before decorating

Step 8: Icing: Tools and Ingredients

Tools for Icing:

Mixer and Bowl
Sifter
Spatula
Icing bags
Icing bottles
#2 tip

Ingredients for Icing:

2 - 2 1/2 cups powdered sugar
8 tsp milk (use heavy cream for stiffer icing)
1/4 tsp kosher salt
1 1/2 - 2 Tbl corn syrup
2 tsp extract (1 tsp almond, 1 tsp vanilla)
1 Tbl lemon juice (freshly squeezed only, juice from 1/2 lemon)
white food coloring
food coloring of your choice

Step 9: Icing: Mix Ingredients

Mix ingredients for the icing

Sift powdered sugar. Set aside
Place milk, kosher salt and flavoring extracts in mixing bowl. Using whisk attachment, blend.
Then add powdered sugar 1/4 cup at a time. Whisk until combined.
Midway through add approx 1 Tbl fresh lemon juice (use half a lemon) and 1 Tbl white corn syrup
Continue adding 1/4 cup powdered sugar, blending until just mixed in until finished or icing consistency is right for you.
Add white food color to the icing.

PRO TIP: Adding white food coloring to all of the icing, helps makes other colors "pop".

Step 10: Icing: Decorate

Pour a portion of the white icing into a small dish. Decorate the sugar cookies with a background glaze of white by dipping the tops of the cookie or spooning the glaze on each. Because this is thinner icing, bubbles will appear. Use a toothpick to gently pop the bubbles.

Add 1-2 Tbl more of powdered sugar to the remaining icing to get the consistency a bit thicker. After separating the icing into small bowls, use gel food color as desired; I used red, green, and white.

After the glaze is set, about 4 hours, finish decorating with simple designs

Let the completed cookies dry overnight before stacking. Transfer to an airtight container to keep fresh.