My Favorite Sugar Cookie Recipe





Sugar Cookie Cutouts

by Jennifer Carlisle

adapted from Better Homes and Gardens

 

Here is my trusty Sugar Cookie Recipe. I have been using this recipe for 7 years now and it is perfect every time. Nothing is more fun than creatively decorating sugar cookies. The ideas are endless.

 

Sugar Cookie Cutouts

Makes about 36 cookies
Oven: 375 degrees

Ingredients for cookies:
2/3 cup butter, softened
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour

Ingredients for Powdered Sugar Icing:
3 cups powdered sugar
3 tablespoons milk or orange juice
1 teaspoon vanilla or almond extract

cookies:
1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.
2. On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick. Using a floured cookie cutter, cut into desired shapes. Place 1 inch apart on an ungreased cookie sheet.
3. Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack and let cool. If desired frost with Powdered Sugar Icing; let icing dry.

Powdered Sugar Icing:
In a bowl combine 3 cups sifted powdered sugar, 3 tablespoons milk or orange juice, and 1 teaspoon vanilla. Stir in additional milk or orange juice, 1 teaspoon at a time, to make drizzling consistency. You may also add food coloring if you would like.
*The consistency I use is like Elmer's school glue. Making it too thin or too thick makes it harder to work with. You will know when you put it on the cookie that it may be too thick or too thin, so just add more milk or powdered sugar to make it right for you. Then I go around the eges with a butter knife or tool I use to place the icing on, and I kinda scrape away at the edges with the side of a butter knife to bring the icing to the edge and make sure it doesn't go over the edge. It does a couple jobs at once. I'm kinda a perfectionist at that part. But you don't have to be, you can always just let the icing drip down the sides if you'd like, it tastes just the same.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze unfrosted cookies up to 3 months. Thaw cookies; if desired, frost.

Enjoy!
If you have any questions just ask.
I got this recipe from a cook book I own called Better Homes and Gardens Biggest Book of Cookies.