I made these cookies for my kids' classes this past Valentine's Day. These are easy (and had to be since I had to make 60+ cookies in one evening!). You can easily make these festive with Christmas cookie cutters and green and red tinted icing. :)
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1 1/2 cups butter, softened
2 cups sugar
4 eggs
1 tsp vanilla
5 cups flour
2 tsp baking powder
1 tsp salt
Line cookie sheets with parchment paper.
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder and salt. Cover and chill dough for at least one hour (or overnight).
Preheat oven to 375F. Roll out dough on floured surface 1/4-1/2-inch thick. Cut into shapes with cookie cutters. Place cookies 1-inch apart on parchment paper on the baking sheet.
Bake for 6-8 minutes. Cool completely.
Tip: While those cookies are baking, you can prepare the next batch of cookies on a new sheet of parchment. Then drag this parchment onto the cookie sheet that comes out of the oven.
Originally from: allrecipes.com
Wonderful Sugar Cookie Icing
1 cup icing sugar
2 tsp milk
2 cups sugar
4 eggs
1 tsp vanilla
5 cups flour
2 tsp baking powder
1 tsp salt
Line cookie sheets with parchment paper.
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder and salt. Cover and chill dough for at least one hour (or overnight).
Preheat oven to 375F. Roll out dough on floured surface 1/4-1/2-inch thick. Cut into shapes with cookie cutters. Place cookies 1-inch apart on parchment paper on the baking sheet.
Bake for 6-8 minutes. Cool completely.
Tip: While those cookies are baking, you can prepare the next batch of cookies on a new sheet of parchment. Then drag this parchment onto the cookie sheet that comes out of the oven.
Originally from: allrecipes.com
Wonderful Sugar Cookie Icing
1 cup icing sugar
2 tsp milk
2 tsp light corn syrup
1/4 vanilla
Food colouring or Wilton food tints
In a medium bowl, cream together icing sugar and milk until smooth. Beat in corn syrup and vanilla until icing is smooth and glossy. If icing is too thick, add more corn syrup.
In a medium bowl, cream together icing sugar and milk until smooth. Beat in corn syrup and vanilla until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide icing into separate bowls and add food colourings to each to desired intensity (remember with Wilton icing tints -- a little bit will do ya!). Paint cookies with icing (I used a knife).
Tip: This icing will harden up a bit so you can put them in bags or containers and not have to worry about the icing coming off. Just make sure you wait until it sets. You also might want to use parchment or waxed paper between the layers just in case.
Hi Laurie, do you ever use silicon sheets? And if so does it seem to affect cooking time?
ReplyDeleteI have never used silicon sheets before. My mom has the silicon muffin tins (I think) and hates them. Too flimsy. I'm a huge Pampered Chef stone lover and refuse to bake on anything else. You can totally tell a difference and the fact that you cannot burn cookies etc on the stones is wonderful.
ReplyDeleteIf you had a nickel for everytime I've printed this recipe out.....you'd have alot of nickels! Love the new look!
ReplyDeleteThanks! :) I thought I'd try to beautify it a bit. :) I'm planning on making these sugar cookies again for Valentine's Day for my kids' classes. They went over really well last year.
ReplyDeleteHave my own cookie recipe but stealing your icing recipe, thanks to Marian. Love this site!
ReplyDeleteI'm glad you like my blog. :) I hope you like that icing as much as I do. I'm making these cookies and the icing tomorrow for my kids. Are you a friend of Marian's?
ReplyDelete