Tuesday, August 24, 2010

Frosted Sugar Cookies

 Oh, Frosted Sugar Cookies, how do I love you?  Let me count the ways....

I love you for your simplicity.
I love you for not needing any chill time in the fridge.
I love you for jump-starting my culinary adventures in the kitchen, way back in my teenage years.
I love you for being my trademark cookie.
I love you for your loyalty...no one else in my family tries to make you.
I love you for your softness and for your tenderness.
I love you for your perfection.
I love you for teaching me to knead dough, the old-fashioned way, with my hands.
I love you for your adapability to my beloved Kitchenaid.  You now turn out better than perfect.
I love you for the memories you have enabled to be created with my children.
I love you for being a delightful Christmas tradition.
I love you for sporting nonparelils better than anything else.  Sprinkles are your thing.
I love you better after you are in my tummy.

Frosted Sugar Cookies

2 1/4 cup flour
2 tsp. baking powder
1/2 cup butter, softened at room temperature
1 cup sugar
2 eggs
1/2 tsp. vanilla
1 tbl. milk

Preheat oven to 350 degrees.  Lightly grease baking sheet.

Add all the ingredients to the bowl of a stand mixer (or you will need a large bowl, a wooden spoon, and your hands).  Combine until well-mixed and dough forms a ball.  Take a small amount of dough and roll out on a floured surface.  Cut with desired cookie cutter.  Lay cut cookies on prepared baking sheet with a bit of space between each cut-out.  Repeat with remaining dough.  *If you're not frosting the cookies, sprinkle tops with sugar.

Bake for 10 minutes, until cookies are puffed up.  Do not overbake.  Let sit on cookie sheets a couple minutes before removing them to a wire cooling rack.  Cool completely before frosting.

Sugar Cookie Frosting

2/3 cup butter, softened
1/4 cup milk
3 cups powdered sugar
1 tsp. vanilla (I have substituted almond extract and I really love peppermint extract during the holidays)
a couple drops of food coloring, if desired

Mix well until smooth.  Spread over cooled cookies.  Add sprinkles if desired.  Let frosting dry and harden before storing them in an airtight container.


  1. I LOVE Sugar cookies too! The only reason why I don't make them very often is because I hate the mess they make on my counter top when I roll them out. (Yes, I am THAT lazy.) :P

    But anyhow.. today I was at Home Sense and bought the CUTEST fall and Halloween cookie cutters soooooo... I'm thinking that within the next few weeks I will have to give your recipe a try!


  2. I saw this post and immediately decided to make them. I haven't iced them yet, but my husband has already eaten several and given them his stamp of approval!


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