11.15.17

Best Sugar Cookie Recipe!

Sugar cookies are a Holiday tradition! We love making them but they are time consuming. I am going to share with you my favorite recipes here on the blog today. If you’ve never made Holiday cookies before DON’T WORRY! I hadn’t either when I came across this recipe, but I decided to give it a try. I actually amazed myself after I made these cookies. My first batch came out so perfect. I was shocked!

Let’s start with the sugar cookie. This cookie is so light and soft. It’s not too sweet so its perfect when paired with icing. The best part is they stay soft! I have to give Georgie Bowers credit because she wrote the recipe on All Recipes.

Ingredients

  • 3 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup margarine, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract

Directions

  1. Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
  3. Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.


This time I rolled out half the dough BEFORE I chilled it to see if they came out any different. The dough was a little trickier to roll out, but the baking was pretty much the same. So although the recipe says to “chill for 2 hours”, if you are short on time you can skip that step. If you have the time, the dough is definitely easier to work with cold.


Now for the icing! The sugar cookie by itself is near perfection, but this last step is literally the icing on top! This recipe is my own. Over time I pieced together this recipe for my icing.

4 Cups Confectioners Sugar
1/4 – 1/2 Cup milk (Thicker or thinner depends on how much milk)
1/4 Cup Light Corn Syrup
2 TSP Almond Extract

You’ll need some plastic icing bags. Tips aren’t necessary as you’ll just cut the tip of the plastic. These ones on Amazon are great deal!


Depending on your cookie you’ll want to separate your icing into at least 2 bowls. You’re going to need to outline your cookies with a thicker icing. This takes a little experimenting in order to find out what consistency you like your icing. Then you’ll need to separate your icing even more if you need different colors. I use regular food coloring to color my icing. To change the consistency of your icing just add milk. If its too watery add some confectioners sugar. Wait until your cookies are completely cool before icing!  Fill your piping bag with icing and cut the tip off just a bit to ice your cookies.

Start with your outline. Then take your more watery icing and fill it in. I use a toothpick to brush the icing over the cookie. They sell professional tools for this task but I don’t have any yet. Once you fill in your cookie you can cover them with sprinkles or just leave them with icing. We usually sprinkle them because it’s a good way to involve your kiddos. Audrey loves to do the sprinkling while I do the icing. This batch was super simple because I just used one color. When I make Christmas cookies I juggle several colors. Once they are all decorated leave them out to harden for about a day. Then you can box them, bag them, stack them, toss them, and my personal favorite, EAT THEM!

These cookies never last very long in my house. They are so so SO good. They are a lot of work but I promise they are worth it. It does take some time to get familiar with the icing if you’ve never done it before. I still sometimes have a hard time getting the consistency just right. Sometimes my outline frosting is too watery so it slowly drips over the cookie sides before it starts to harden. That’s ok because the frosting is very forgiving. I promise your mouth won’t be able to tell if the frosting is off just a tad!

Happy Holidays!

 

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