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Yummy Sugar Cookies

So in an effort to keep my word and blog every day, today, since it is 11:00 I am going to simply post the best sugar cookie recipe. These cookies are perfect for Christmas, Valentines, Easter, favors for a wedding shower, anytime you need cut out cookies… Here goes!

Ingredients

  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Directions

  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool completely.

And who can have cookies without frosting?

This frosting is great because it is really shiny and it hardens so you can stack the cookies when they are all done. The trick is the corn syrup.

Ingredients

  • 1 cup confectioners’ sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup
  • 1/4 teaspoon lem0n extract
  • assorted food coloring

Directions

  1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

And who wants frosting with out decorations and fun shapes?

Sur La Table has cookie cutters every day for 99 cents.

Cake Mate has the best decorating pens (make sure they are writing icing!)

A few cookie tips:

1. ALWAYS chill dough

2. As you cut out your cookies, put the scraps to the side and roll out a fresh ball of dough for the next round of cutting. After your fresh chilled dough is used, then go back and use the scraps. This is important because the fresh dough is more chilled and will cut and bake better. I promise

3. Cool the completely before decorating

4. Put one cookie in a small cellophane bag with a sticker or cute tag for a SUPER professional finish. (thanks mom) IT makes your cookies look like a gift and a really special treat.

5. Roll the dough out thicker than you would think… maybe 1/4 inch. As they bake take them out before they turn brown at all.

6. If you make cookies please smile and enjoy yourself. If one breaks, is decorated ugly, or burns… who cares?! It’s a cookie and you are only out a few cents in ingredients.

Here are some cookies from Christmas 2009 that I made with my 8th grade bible study girls!

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