You have to try this recipe! This is a wonderful treat for the sweetie in your life. I got this recipe from my sister Alycia. She is the cookie master. The icing recipe is my own.
No Fail Sugar Cookies:
3 cups flour
1.5 tsp baking powder
1 cup butter (room temperature)
1 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp salt
Cream butter and sugar until light and fluffy. Add egg and vanilla and almond extract. Mix well. Mix dry ingredients in a separate bowl. Add dry mixture a little at a time to butter mixture. Mix until flour is completely incorporated and dough comes together. Chill for 1 to 2 hours.
Roll to desired thickness and cut into desired shapes. Bake on un-greased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 3.5 dozen 3" cookies.
Butter Cream Icing:
1/2 cup butter (room temperature)
1/2 crisco
1/2 tsp vanilla extract (use clear if you are worried about the color)
1/4 tsp almond extract
1/4 tsp butter extract
1 T Meringue powder
1 lb SIFTED Powdered Sugar
2-4 T water or milk
The icing should always be mixed on low speed so you don't get too many air pockets. You should also use your batter attachment instead of the whisk. The whisk adds air and you won't get the smooth look you want for this recipe. Mix butter and crisco. Add flavorings and Meringue powder. Add sifted powdered sugar 1/2 cup at a time. Mix until combined. Add 1 T of water at a time until you get the consistency you want. Add coloring. I use Wilton coloring it doesn't add a funky taste or mess up the consistency of the icing.
When you ice the cookies make sure they are completely cool or it will melt the icing. I used a tapered spatula to ice the tops. You can add sprinkles if you want. I had fun letting my three year old son add them. He is generous with the sprinkles :)
No Fail Sugar Cookies:
3 cups flour
1.5 tsp baking powder
1 cup butter (room temperature)
1 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp salt
Cream butter and sugar until light and fluffy. Add egg and vanilla and almond extract. Mix well. Mix dry ingredients in a separate bowl. Add dry mixture a little at a time to butter mixture. Mix until flour is completely incorporated and dough comes together. Chill for 1 to 2 hours.
Roll to desired thickness and cut into desired shapes. Bake on un-greased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 3.5 dozen 3" cookies.
Butter Cream Icing:
1/2 cup butter (room temperature)
1/2 crisco
1/2 tsp vanilla extract (use clear if you are worried about the color)
1/4 tsp almond extract
1/4 tsp butter extract
1 T Meringue powder
1 lb SIFTED Powdered Sugar
2-4 T water or milk
The icing should always be mixed on low speed so you don't get too many air pockets. You should also use your batter attachment instead of the whisk. The whisk adds air and you won't get the smooth look you want for this recipe. Mix butter and crisco. Add flavorings and Meringue powder. Add sifted powdered sugar 1/2 cup at a time. Mix until combined. Add 1 T of water at a time until you get the consistency you want. Add coloring. I use Wilton coloring it doesn't add a funky taste or mess up the consistency of the icing.
When you ice the cookies make sure they are completely cool or it will melt the icing. I used a tapered spatula to ice the tops. You can add sprinkles if you want. I had fun letting my three year old son add them. He is generous with the sprinkles :)
1 comment:
Oh great timing! I'm supposed to bring sugar cookies to the church tonight. Yeah! :)
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