1 cup butter, room temperature
1 cup granulated sugar
2 tsp vanilla extract
1 egg
3 cups (456g) all-purpose flour
2 tsp baking powder
1 batch sugar cookie frosting (Whatever you prefer. A recipe I use is at the bottom)
Instructions
1. Preheat oven to 350°F.
2. Cream together the butter and sugar in the bowl of a stand mixer for a full 2 minutes.
3. Scrape sides and add in vanilla and egg. Mix until combined.
4. Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be like Playdoh. Add a little flour or water if needed to get it to a soft, pliable consistency.
5. Use a rolling pin and roll the dough onto a floured surface until 1/4-1/2 inch thick, depending on the size of your cookie cutter. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
3. Scrape sides and add in vanilla and egg. Mix until combined.
4. Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be like Playdoh. Add a little flour or water if needed to get it to a soft, pliable consistency.
5. Use a rolling pin and roll the dough onto a floured surface until 1/4-1/2 inch thick, depending on the size of your cookie cutter. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
6. Use cookie cutters and cut out desired shapes. Transfer the cookies to an un-greased cookie sheet.
Bake at 350°F (180°C) for 7-11 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and 'crackery' instead of soft and chewy.
Bake at 350°F (180°C) for 7-11 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and 'crackery' instead of soft and chewy.
7. Frost with your favorite Sugar Cookie Frosting and Enjoy!
Tip: When gathering up the dough scraps, wet your hands and then 'knead' the dough until it is soft and playdoh like again. This dough is great to work with, there is no such thing as over kneading this dough!
5 cups confectioners’ sugar, sifted
1/3 cup (5-1/3 tablespoons) butter
1 TBS vanilla extract
7-8 TBS milk, half-n-half, or cream (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)
1/3 cup (5-1/3 tablespoons) butter
1 TBS vanilla extract
7-8 TBS milk, half-n-half, or cream (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)
Place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired.
You can spread the frosting in a piece of parchment paper and cover with parchment paper then rolled to desired thickness. Then freeze. When frozen remove top layer of parchment and use a cookie cutter to cut shape in frosting. Remove from bottom parchment and use to frost cookie. Works best when frozen solid.
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