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It’s National Sugar Cookie Day! Today, we honor a cookie that is simple and straightforward, but totally delicious.

Although sugar cookies by themselves can be quite plain, they are incredibly versatile. Use cookie cutters to create shaped sugar cookies, and top them with frosting or sprinkles.

To celebrate National Sugar Cookie Day, make a batch of homemade sugar cookies to share with friends and coworkers.

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I have two really great recipes for sugar cookies and I want to share both.

You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use. They are not too sweet…just right. I’m not a big icing fan, but I love this icing! The icing really makes a difference on this cookie!

  • 1 cup butter , softened (no substitutes)
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract (I use a 1/4)
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

FROSTING

  • 2 cups sifted confectioners’ sugar (the sugar must be sifted)
  • 1 tablespoon milk (adding in more if needed for proper spreading consistency)
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon almond extract (can use 1/2 teaspoon vanilla in place of the almond)
  • food coloring (use your choice of colours)

Directions:

For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high-speed until light and fluffy.

In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.

Cover bowl with plastic wrap and chill for 2 hours.

Set oven to 400°F.

Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).

On a very lightly floured surface roll out the dough into about 1/4-inch thickness.

Cut into desired shapes using cookie cutters.

Place cookies 2-inches apart on cookie sheet.

Bake 4-6 minutes. (longer if cookies are thicker)

Remove cookies to wire racks to cool completely before icing.

For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).

Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).

Divide into as many separate bowls as you wish for different colours.

Add in food colouring until desired intensity is achieved.

Paint the icing over the cookies using a brush, or dip edges of cookies into icing.

Allow to set on waxed paper.

Recipe #2

Amish Sugar Cookies

Serves 30 – I half this recipe and still have plenty of cookies

1 cup unsalted butter (room temperature)
1 cup vegetable oil
1 cup granulated sugar
1 cup confectioners’ sugar
2 eggs
1 tsp vanilla
4 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar

Combine butter or margarine, oil and sugars in large mixing bowl; mix well. Add eggs; beat 1 minute until well blended. Add vanilla; beat well. In separate bowl, combine flour, baking soda and cream of tartar; add to creamed mixture, mixing well. Drop by small teaspoonfuls on ungreased baking sheet. Bake at 375 degrees F for 8-10 minutes.

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