The other day we made up some chocolate chip cookies and sugar cookies. They really liked both of them at Story Time but everyone really seemed to like the Sugar Cookies so I just thought I would share that recipe. Unfortunately this isn’t a tutorial since I didn’t take pictures of us making them. Just thought I would share the recipe and the recipe for the frosting too. I really liked the frosting, it had a nice glaze finish and hardened fairly well too.
Sugar Cookie Cutouts (Better Homes & Garden Cookbook)
1/3 C. butter or margarine
1/3 C shortening
3/4 C sugar
1 tsp baking powder
1 tsp vanilla
2 Cups all-purpose flour
- Beat butter and shortening on medium to high speed 30 seconds. Add sugar, baking powder, and a dash salt. Beat till combined, scraping bowl. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. If necessary, cover and chill dough for 3 hours or till easy to handle.
- On a lightly floured surface, roll half at a time to 1/8 inch thick. Using a 2 1/2-inch cookie or biscuit cutter, cut into desired shapes. Place on a ungreased cookie sheet. Bake in a 375 degree oven 7 to 8 minutes or till edges are firm and bottoms are very lightly browned. Cool on a rack. If desired frost.
Sugar Cookie Icing (allrecipes.com)
1 Cup confectiones’ sugar
2 tsp milk
2 tsp light corn syrup
1/4 tsp almond extract
- In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- Divide into separate bowls and add food colorings to each to desired intensity. Dip cookies or paint them with a brush.
They really turned out pretty good. I was surprised!
Maddie really enjoyed helping with the frosting and the sprinkles. Can’t you tell!?!