Is there anything more Christmas-y than sugar cookies covered in brightly-colored icing and sugar sprinkles?
Okay, maybe Gingerbread men, but sugar cookies are certainly up there, too. Baking and decorating sugar cookies have become a bit of a tradition in our house around the holidays. For some reason, I always forget just how much this recipe makes. Don’t plan on sharing? Then I’d plan on freezing or halving the recipe. We have lots of loved ones to spread these around, so you’ll see the whole recipe prepared here.
Also, the actual cookie part of these isn’t all that sugar-y. But the icing part certainly is! Don’t plan on frosting these? Then I’d add a touch more sugar to the dough recipe. Alright, let’s get started.
Maybe these should be renamed “Butter Cookies with a Little Sugar,” because that’s more accurate. Three sticks of softened, unsalted butter.
Bake for about 6-7 minutes. Until the bottoms are just BARELY golden. You want these to be soft and yummy. Sugar cookies overcook very, very quickly. Watch ’em! In my oven, it was exactly 6 1/2 minutes. When you pull them out, let them cool for just a few minutes. And then take them off the cookie sheets and let them cool fully on wire racks. They will keep cooking on the warm cookie sheets if you don’t transfer them early.
Did I mention this makes a crapload of cookies? I’d say 6 or so dozen depending on size.
Let these cool completely before frosting. We waited until the next day, but an hour or so should be sufficient. My icing of choice? A simple powdered sugar frosting flavored with peppermint extract. Almond extract is also super awesome. And classic vanilla is great too.
The Ultimate Rolled Sugar Cookies (with icing!)
3 sticks unsalted butter, softened
2 cups white sugar
1 tsp. vanilla extract
5 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 cups powdered sugar
2-4 tbsp. milk
1 tbsp. corn syrup
1 tsp. flavored extract (peppermint, almond, vanilla, etc.)
Cream together butter and sugar. Mix in eggs and vanilla. In a separate bowl, whisk together remainder of cookie ingredients. Add dry ingredients to wet in batches until combined. Divide dough into quarters, wrap in plastic wrap and chill for at least 2 hours.
Preheat oven to 400°. Removed one disc from fridge and roll out on floured surface until dough is 1/8″-1/4″ thick. Cut with cookie cutter and baked on an ungreased cookie sheet for 6-7 minutes, watching closely. Cookies are done when bottoms are just barely golden brown. Let cool completely on wire racks before icing.
For icing, combine sugar, milk and corn syrup, adding more milk until icing reaches desired consistency. Pipe, spread or dip onto cookies. Will dry to a soft frosting.
Makes 5-6 dozen cookies, depending on size.
Stay tuned tomorrow. We move into the Land of Savory for Mini Feta Quiche. You don’t want to miss this.