Sugar Cookie Time :)
Over our Christmas break the boys and I set out on an adventure to figure out how to make our own sugar cookies from scratch. 🙂 Sorry, none of the pics have the boys in it because they were pretty hyper and all over the place. I had to use all my focus and energy to keep the mess from filling up more than just my kitchen and dining room. 😉 lol
We had a lot of fun though and the cookies were a hit. 🙂 I am completely worn out now though after attempting three complete batches in just a few days. lol Here’s the recipe though for anyone who would like to give it a try themselves. : ) Who knows, maybe you can surprise some friends and make some of these for New Years. 🙂
1 and 1/2 cups unsalted butter (softened)
3 cups white sugar
2 teaspoon vanilla extract
5 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
Some powdered sugar on the side (for dusting the surface of your work area)
1) Cream together butter and sugar until smooth. Beat in vanilla and eggs, and stir in baking powder and salt.
2) Gradually stir in the flour until completely included, making sure to get the batter as smooth as possible.
3) Cover dough and set in refrigerator for 1 to 2 hours to help it set (makes the cookie cutter part easier 😉 )
4) Pre-heat your oven to 400 degrees fahrenheit (205 degrees celsius according to this helpful little site 🙂 )
5) Gather either wax or parchment paper (I chose the latter) and spread it out onto your counter and onto the cookie sheets (helps control messes as well as makes transferring easier). Pull out an extra sheet to use when rolling out the dough (sandwiching the dough between the paper helps with mess and keeps the sticking issues to a minimum)
6) Dust powdered sugar over your work area and on top of the mound of dough (works like the flour but adds to the flavor vs. taking away from it 😉 )
7) Knead the dough well, then roll it out between the paper with a rolling-pin to a thickness of around 1/4 inch to 1/2 inch (sorry don’t know how to translate that one)
8) Get out your favorite cookie cutters and start cutting out the shapes! 🙂 For easier transfer, you can try placing the dough on the cookie sheet before cutting out the cookies and then just peel away the extra.
9) Bake your cookies for 3 to 5 minutes or until sides are JUST STARTING to turn golden brown. Watch them carefully! These things cook fast! lol
10) Pull sheet of cookies off of cookie sheet and place to the side to let cool for a minute before transferring them to cooling rack.
11) Add icing (recipe below), sprinkles (optional), and enjoy. 🙂
Water (or milk)
Vanilla Extract (optional) (Clear imitation if you want icing to remain white)
Food Coloring of your choice (optional)
Long Fork (for stirring)
1)Mix together the powdered sugar (1 cup at a time) and your choice of either water or milk (1 tablespoon at a time) until desired consistency is reached (for traditional look and minimal runniness, you want to find a happy medium between thick and runny).
2) If desired, add vanilla extract for added flavoring (1/4 teaspoon or less) (depending on size of batch).
3) Mix in food coloring of your choice a no more than a few drops at a time until you reach your desired color
4) Add to the cookies, and let set until hardened surface forms (so the cookies are stackable)
5) If adding sprinkles, do so BEFORE you allow icing to set.
6) Enjoy! 🙂
Hope you all have fun. 🙂