Thursday, December 2, 2010

Sugar Cookies

The best sugar cookies I have ever eaten, light and soft with just the right amount of sweetness by Kathy Johnston.
Makes about 36 cookies.
  • 2/3 cup Butter, room temperature
  • 3/4 cup Sugar
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 Egg, room temperature
  • 1 tbsp Milk
  • 1 tsp Vanilla
  • 2 cups All-Purpose Flour
  1. Preheat oven to 375* degrees F.
  2. In a large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
  3. Add sugar, salt and baking powder, mix just till combined.
  4. Beat in egg, milk and vanilla till combined.
  5. Beat in flour slowly, in four parts, mixing till combined between each addition.
  6. Divide the dough in half, cover and chill in refrigerator for 30 minutes.
  7. On a lightly floured surface, roll out dough until 1/8" thick.
  8. Cut into desired shapes (remember to coat cutters in flour between each cut) and place 1" apart on ungreased cookie sheet.
  9. Bake 7 -8 minutes or until golden.
  10. Let cool on sheet 2 minutes.
  11. Transfer to wire rack and let cool completely before frosting.
Mom's Classic Sugar Cookie Frosting
Not too sweet and very spreadable, perfect for decorating cookies by Kathy Johnston.
Decorates about 30 cookies.
  • 5 tbsp Butter, softened
  • 4 tsp Milk
  • 1 lb. Powdered Sugar
  • 1 tsp Vanilla Extract
  1. Mix all ingredients with electric mixer on medium-high speed till smooth.
  2. If too thin = add powdered sugar; If too thick = add milk; If too sugary = add butter

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