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Dipped Sugar Cookies


Sugar Cookies 

  • 1 Cup Sugar
  • 3/4 Cup Butter, Softened
  • 1 Egg
  • 2 1/4 Cups All-Purpose Flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract


  • 2 Cups Powdered Sugar
  • 2 Tbsp Karo™ Light Corn Syrup
  • 1/2 tsp Almond Extract
  • 2-3 Tbsp Milk
  • 1/2 Cup Brown Buttercream Icing


For Cookies

  • Cream sugar and butter with electric mixer; add egg. Beat in flour, baking powder, salt and vanilla. Form into two disc shapes, wrapped in plastic wrap. Chill 20 to 30 minutes.
  • Roll one portion of dough to 1/4-inch thickness on lightly floured  surface. Cut with cookie cutters and place on ungreased cookie sheets. Repeat with remaining dough.
  • Bake in preheated 350°F oven 7 to 8 minutes or until edges are golden. Cool 1 to 2 minutes on baking sheet and then transfer to cooling rack. Ice and decorate as desired.

For Icing

  • Combine powdered sugar, Karo™ syrup, almond extract and enough milk for desired spreading or dipping consistency. Tint with food color, if desired.
  • Allow extra glaze to drip off the cookie, then carefully place it on a cooling rack to dry.  The cookie glaze will crust over after about 30 minutes.  If you'd like to add sprinkles to the cookies, be sure to add them while the icing is still tacky.