Friday, December 6, 2013

Sugar Cookies

These are my go-to sugar cookies. We like to eat them plain, with sprinkles, and sometimes with frosting. I made some the other night after we went Christmas tree hunting and determined that I need to make them with frosting more often! Not only are they more delicious with frosting, but they're cuter too!

The Best Rolled Sugar Cookies

3/4 cup butter, softened
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
2-1/2 cups AP flour
1 teaspoon baking powder
1/2 teaspoon salt

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).

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.

Bake 6 to 8 minutes in preheated oven. Cool completely.

Decorative Frosting

1 cup powder sugar

1 tbsp milk
1 tbsp light corn syrup
1-3 drops lemon juice (optional)

Sift powder sugar to remove lumps.
Add all ingredients to bowl and mix until combined.
Add more milk as needed to achieve desired consistency.

There's a couple different ways you can use this frosting. You can just brush the icing on with a small paint brush which is what I did for the Christmas tree cookies, or you can use the outline and flood method - check out i am baker's sugar cookie decorating 101.  

Here's a few other pictures of cookies I've made in the past using the outline and flood method. 

Don't those just make you want to go make some cookies?!


  1. I love the frosting...I need to attempt it for Christmas. Delish!!


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