Prep 20 mins
Cook 8 mins
I had these at a friend's little girl's birthday party. I don't normally rave about a cookie. And, it takes a special dessert to get my attention. These cookies were amazing. I like my cookies soft. This fit the bill. Plus, they decorated beautifuly. They reminded me of the look of a Cookie Bouquet cookie with a lot better taste. The icing is Wilton's buttercream icing. A thin layer of this made for an amazing cookie.
- 1 1⁄2 cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 cup butter
- 1⁄2 cup shortening
- 1 lb powdered sugar
- 1 teaspoon vanilla, we used clear vanilla
- 2 tablespoons milk (1-2 depending on consistency)
- 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.
- For the icing, combine the last 5 ingredients in a blender until creamy. Slowly add the milk so that you may choose your consistency.
This is the same cookie recipe I use from allrecipes and it is awesome! I do alter it to these changes to make it not as bland and lil more flavorful. I Add additional 1 C Sugar & additional 1 tsp Vanilla extract.Also Add in addition to the vanilla extract a tsp (1 tsp) of Lemon Extract (I am also going to try Orange). If dough gets sticky dust slightly with powdered sugar. The Sugar Cookie Icing Recipe that I use creates a hard coating with a shiny appearance. The icing itself isnt hard when you bite into it. It just dries perfectly to keep the cookies from sticking to one another so you can stack them. It takes a while for the icing to dry so do not stack immediately. ICING RECIPE I USE: * 1 cup confectioners' sugar * 2 teaspoons milk * 2 teaspoons light corn syrup * 1/4 teaspoon lemon extract * assorted food coloring I love this cookie recipe with the additions and this icing. Thanks for posting it on zaar. I find this website more user friendly for posting photos,etc.
Awesome recipe! Definitely understand why at all recipes site this identical recipe has over 6 thousand reviews. Dough freezes well, rolls out easily, and tastes just right. Thank you for sharing.
This review is for the cookie only, as I have not made this particular icing. I have been using this recipe for years and years (from allrecipes). It is fantastic! I recommend chilling the dough overnight, as well as during baking. I keep any unused portion chilled during rolling and baking, continually putting the scraps back into the fridge. It keeps the cookies from losing shape. I prefer to roll them about 1/4 inch thick, which produces a soft yet sturdy cookie that is great for decorating. I've used Royal Icing for the icing most recently. Alternatively, dipping small cut outs in melted chocolate is just too easy!