Saturday, October 11, 2008

Sugar Cookies



This is a basic roll out sugar cookie recipe. It's great because I always have these ingredients on hand and it takes hardly any time to put together! I grew up decorating sugar cookies every holiday, and now I enjoy doing it with my son, thanks mom for such a great tradition!

Sugar Cookies

1 1/2 c. butter, softened
2 c. white sugar
4 eggs
1 tsp vanilla extract
4 1/2 c. flour
2 tsp baking powder
1 tsp salt

Beat butter and sugar together until smooth, about 2 minutes. Add in eggs and vanilla and beat until well incorporated. Stir in flour, baking powder, and salt. Form a 2-3" circle with the dough and wrap in plastic wrap. Refrigerate for at least 1 hour until firm (this makes it easy to roll out). Take about 1/3 of the dough and roll out to 1/4" thickness. Return the rest of the dough to refrigerator until ready to use. Cut out rolled dough with cookie cutters and bake at 400 for 6-8 minutes. Cookies should not be brown on the edges at all, take them out while they are still light in color. If you overbake they will be dry and crunchy!:)
Makes about 40 medium size cookies.

5 comments:

M~ said...

Look at those works of art!!! You are so creative cam!

Mechelle said...

It's fun letting the kids help, esp w/ the decorating. They are little Picaso works of art.

Mikayla said...

did noah help you decorate? Cute!

Anonymous said...

I have a frosting that I use on my cookies but I'm not a big fan of it. My family likes it but I don't. Whats yours if you don't mind sharing, maybe I might like it better? All the food looks so good. Thanks for always sharing.

The Frosted Cupcake said...

I just use a basic buttercream frosting, but I make it a little thinner because I like that smooth look. Here it is:

3 c. powdered sugar
1/3 c. butter, softened
1 1/2 tsp vanilla extract (or almond for a different taste)
2 Tbs. milk to start with, add more until it's the right consistency.

In medium bowl mix together powdered sugar and butter. Add vanilla and milk. Continue adding milk until you reach the right consistency. I make mine just a little thinner than if I were making frosting for a cake. After you spread it on the cookie it should smooth out. I sometimes add an ounce of cream cheese, I think that gives it a good flavor too.