Ingredients
- 1 16.5-ounce tube refrigerated sugar cookie dough, like pillsbury
- 1/4 cup flour, plus extra for dusting
- 1 16.5-ounce tube refrigerated sugar cookie dough, like pillsbury
- 1/4 cup flour, plus extra for dusting
- 1 stick , or 4 ounces, of room-temperature unsalted butter
- 1 pound powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup water, plus extra, as needed
Preparation
Baking Directions:
Note: If using natural food coloring, be sure to shake the bottle before adding the coloring to the frosting.
To make the cookies:Place an oven rack in the center of the oven.
Preheat the oven to 350 degrees Fahrenheit.
Line two baking sheets with parchment paper.
Set aside.
In a medium bowl, combine the cookie dough and flour until smooth.
On a lightly floured surface, roll out the dough to 1/4-inch thick.
Using animal-shaped cookie cutters, cut out shapes from the dough and place about two inches apart on the prepared baking sheets.
Form the scraps of dough into a ball, roll out to 1/4-inch thick, and continue to cut out animal-shapes.
Bake for 10 to 12 minutes until the edges are lightly golden brown.
Cool for two minutes.
Transfer to a wire rack to cool completely, which takes about 15 minutes.
To make the frosting:In a stand mixer fitted with the paddle attachment, beat the butter until smooth, which takes about 20 seconds.
Add the powdered sugar, vanilla extract and 1/4 cup water.
Beat on low speed until combined.
Increase the speed to high and beat until the mixture is smooth, adding more water, as needed, 1 teaspoon at a time until the frosting is spreadable.
Divide the frosting between three small bowls.
Color the frosting by mixing in one drop of food coloring at a time until the desired color is reached.
Spread the frosting over the cooled cookies and decorate.
