The Best Rolled Sugar Cookies
photo by Jocelyn Villalon
- Ready In:
- 28mins
- Ingredients:
- 12
- Yields:
-
1 batch
ingredients
-
cookie ingredients
- 354.88 ml butter, softened
- 473.18 ml white sugar
- 4 eggs
- 4.92 ml vanilla extract
- 1182.95 ml all-purpose flour
- 9.85 ml baking powder
- 4.92 ml salt
-
icing ingredients
- 118.29 ml butter
- 118.29 ml shortening
- 453.59 g powdered sugar
- 4.92 ml vanilla, we used clear vanilla
- 29.58 ml milk (1-2 depending on consistency)
directions
- 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.
Reviews
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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.
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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 Recipe #35106 for the icing most recently. Alternatively, dipping small cut outs in melted chocolate is just too easy!
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RECIPE SUBMITTED BY
I am a SAHM to a fabulous little boy. I didn't really cook too much before becoming a mom. Then, I learned that his bedtime and dinner time are way too close to eat out all the time! So, I'm making it my hobby to become a great cook. I like learning new things and finding new foods. I don't mind the actual cooking and the cleaning. It's the planning and grocery shopping that I need to get better at. I love the menu planning and shopping list feature her on Recipezaar.
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