Since it’s once again the holiday season (I swear it comes up wayyyy too fast these days) I figured that I would share my favorite sugar cookie recipe. I know that for some people these can be a bit daunting. But honestly they are super easy to make & decorate! Now if you look at the first picture you can see that mine have a few finger prints. I frosted these at night and didn’t allowed them to harden long enough before taking the pictures. My brain was pretty much on auto pilot at 10pm. Also I forgot to add corn syrup so they are not as shiny as they should be…again it was late! Hope you enjoy…let me know what you think and if you did anything differently!
Ingredients for cookies:
- 1 1/2 sticks of softened salted butter
- 1 cup of granulated sugar
- 2 eggs (1 whole & 1 yolk)
- 2 1/2 cups of all purpose flour
- 1 teaspoon of baking soda/powder (whichever you have)
- 2 teaspoons of vanilla extract (you can add more depending on taste)
- Preheat oven to 350° F. Line baking sheets with parchment paper. If you don’t have it you can use Pam or its equivalent.
- Place the butter and sugar in a large bowl and beat on medium until fluffy. I can not stress this enough…make sure that your butter is very soft, almost mushy! You will save yourself a huge headache when it’s mixing. Add the whole egg & yolk. You’ll find that it’s starting to mix easier. Stir in the vanilla extract. You can add more depending on how you like them.
- Next your going to mix in your flour and baking soda/powder. You can use either or, which I do since I never seem to have both on hand for some reason. You’re not probably noticing that it’s getting a little tough to mix with the mixer. At this point I use a rubber spatula and my hands to mix everything. Again this just saves you from the headache of it sticking to the mixer.
- Now to roll the dough out I have a few tricks that I use that work really well. First I line my counter with parchment paper. Not only does this help with clean up, the dough doesn’t really stick to it almost at all. Sprinkle some flour onto the parchment paper as well as your rolling pin. Take about a quarter of your dough, sprinkle on some flour, kneed into a ball and roll it out. The smaller portions you take the less heated your dough is and the easier it is to work with.
- Here comes the fun part! Take your cookie cutters, flour a bit and then punch out those cookies. Put them on your baking sheets and continue this process until you have used up your dough.
- Put them into the oven to bake for 10 to 13 minutes. The longer you leave them in the harder they will be, so this is really up to personal preference. Juts make sure not to over cook them to a crisp!
- Take them out and let them stand on the sheets for a few minutes to harden. You don’t want to go through all this work to have them fall apart when transferring them. Transfer them to a wire rack (if you have one) to cool completely.
Ingredients for decorating:
- 1/4 cup of warm water (more or less depending on how you want your consistency)
- 1/2 teaspoon of vanilla extract (again more or less depending on taste)
- 3 to 4 cups of confectioners sugar (powdered sugar)
- 1 tablespoon of corn syrup (don’t be like me & forget)
- Gel food coloring
- Mix the water, vanilla and corn syrup together. Add to the confectioners sugar and mixer with an electric mixer. You don’t have to put it saves your arm and comes out smoother.
- Place some icing into separate bowls and add food coloring to get the colors that you want. I prefer gel food coloring b/c it doesn’t messed with the liquid ratio to the icing so that it doesn’t get runny. Also you seem to get a more vibrant color from the gel.
- Now decorate to your hearts content! Or if you’re like me until you feel like you’re going to fall asleep at the dining room table.
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