SUGAR COOKIE RECIPE

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    FAVORITE SUGAR COOKIE RECIPE

    I have had a TON of requests for my sugar cookie recipe after making 150+ last weekend. I felt like the easiest way to share it, was to make a quick post!

    This recipe is from Bakedinaz.com for classyclutter.net
    Ingredients:
    • FOR THE COOKIES:
    • 1 cup butter, softened
    • 1 cup heavy cream, at room temperature
    • 1 cup sugar
    • 2 teaspoons vanilla
    • 2 eggs, at room temperature
    • 4 teaspoons baking powder
    • 4 cups flour
    • FOR THE FROSTING:
    • 1 cup butter, at room temperature
    • 8 cups powdered sugar
    • 1/2 cup milk, at room temperature
    • 1 teaspoon vanilla
    • 1/4 teaspoon almond extract, optional
    • food coloring, optional
    • sprinkles, optional
    Directions:
    1. FOR THE COOKIES: Cream the butter until light and fluffy, about 3 minutes. Add the heavy cream, sugar, vanilla & eggs. Mix until combined. Add the baking powder and flour and mix well.
    2. Shape the dough into a circle/ball & wrap in saran wrap. Cool in the fridge overnight or for several hours.
    3. Pre-heat your oven to  350 degrees. Roll out the dough on a floured surface. (I prefer them nice & thick about 1/2″ but anywhere between 1/4″ -1/2″ is good.)  Use a 3″- 3 1/2″ circle cookie cutter. Place circles on a parchment lined cookie sheet. (These cookies spread a little while baking, so they don’t do well when cut into other shapes)
    4. Bake for 8-10 minutes (depending on the size of your circle) or until bottoms are a very light brown. Check at 8 minutes & DO NOT overcook or they will be dry. Take them out right when they are done and don’t look wet on top.
    5. FOR THE FROSTING: Cream the butter until light and fluffy, about 3 minutes. Add 4 cups of the powdered sugar, the milk, vanilla & almond extract. Beat till smooth and creamy. Add the remaining sugar, one cup at a time until desired consistency. Add food coloring if desired.
    6. You can pipe the frosting on the cookies or use a knife. I piped it on, then smoothed the top with a knife.
    7. NOTES: If you don’t want to roll out the dough and use a round cookie cutter, you can roll the chilled dough into balls and press down with your fingers. They won’t be a perfect circle, but it does cut out the rolling step and covered in frosting, nobody will notice. If you do this, bake for less time as they will be a smaller circle. (See picture below for comparison)
    8. Recipe Source:  Lucy Jane’s Best via L&L (I added almond extract to the frosting)

     

    I usually add the almond extract, but I was all out! It still tasted just as delicious, but the almond extract gives it a little extra punch.

    I wanted to show the thickness of the cookie/frosting ratio 🙂 Piping on the frosting might sound way too fancy or more complicated, but it honestly makes it go sooooo much faster!

    You can check out all of my Family Favorite recipes on my Pinterest account. This particular cookie recipe is the Lofthouse Style Heavenly Sugar Cookie. Hope you all enjoy as much as we do!!

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