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Sugar cookies have stood the test of time down through the generations; you may remember your own grandmother or mother baking sugar cookies in her kitchen. Rolling out and cutting sugar cookies takes a little more effort than drop or bar cookies, but you will find this dough very easy to work with, making the whole process fun and easy. |
Traditional Rolled Sugar Cookies |
Ingredients:
Dough:
1 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour, plus additional for work surface
1 teaspoon baking powder
1 teaspoon salt
Frosting:
3 cups confectioners (powdered) sugar
6 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 to 4 tablespoons milk
Food coloring (optional)
Sugar sprinkles (optional)
Directions:
Dough:
- In a large bowl, combine butter and sugar; cream together until mixture appears light and fluffy. Add eggs and vanilla; beat until thoroughly mixed. Add flour, baking powder and salt; stir to mix.
- Press dough into a ball, cover and refrigerate until well chilled, at least 2 hours.
- Preheat oven to 375 degrees F. Baking sheets may be ungreased, or lined with parchment paper.
- On a lightly floured surface, and using a lightly floured rolling pin, roll the dough to a 1/8 to 1/4 inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
Bake:
- Place cutout dough 2 inches apart on baking sheets. Bake 8 to 10 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets and cool on wire racks.
Frosting:
- In a medium bowl, combine confectioners sugar, butter, vanilla extract, and enough milk to make a good spreading consistency. Add food coloring if desired.
- Frost cooled cookies, sprinkle with sugar sprinkles if desired. Set aside until frosting is set.
Makes about 4 dozen cookies
TheBakingPan.com
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