Monday, February 14, 2011

Frosted Sugar Cookies

Okay, it's confession time... I almost always have fresh homemade cookies in our home. We grew up that way, I really love baking, and my kids love a homemade cookie in their lunches. Luckily, once they are cooled, I usually don't eat them, but I cannot refuse a cookie hot out of the oven! The one cookie that I consider a little more labor-intensive (but are irresistible when cooled and frosted) is the sugar cookie. We made some for Valentine's Day this week and had some fun experimented with different cookie and frosting recipes. After trying 2 new versions, I still love my Mom's recipe and this sugar cookie recipe I have in my recipe box that's written in my 5th grade handwriting (recipe below)! I still need to try Brooke's recipe. She's an amazing cook, so I'm sure they're fabulous!
*Click HERE for Brooke's Sugar Cookie recipe.
*Click HERE for my Mom's Sugar Cookie recipe.
Soft & Easy Sugar Cookies
1 cup butter, softened
1 cup sugar
1 egg
1 1/2 tsp. vanilla
1 tsp. almond extract
1/2 tsp. salt
1 1/2 tsp. baking powder
1/4 cup cream, sour cream or buttermilk
3 Tbs. cornstarch
2 3/4- 3 cups flour

Cream together butter and sugar until light and fluffy. Add egg, almond and vanilla extracts, salt and baking powder and mix until well combined. With mixer on low, add the cream and mix well. Add the cornstarch and half of the flour. Add remaining flour a little at a time until you reach the right consistency, mixing until just combined. 

Divide dough into 2 balls. Place a sheet of parchment or waxed paper on a cookie sheet and flour a rolling pin. Roll dough out to desired thickness, then add another sheet of parchment or waxed paper on top. Chill in the fridge for at least 30 minutes. Remove from fridge and remove top sheet of parchment or waxed paper and cut into shapes! This saves you from a flour-y mess! (You can also chill dough, then roll out and cut into shapes on a floured surface.)

Bake on a greased cookie sheet at 350° F. for 7-10 minutes at , or until set but not browned. Cool for a few minutes before transferring to a cooling rack.

---------->What to frost them with???
  • Click HERE for our Mom's frosting recipe (I use almond in place of lemon for these cookies)
  • Click HERE for Frosting recipe from Keeping Up Cookbook
  • Click HERE for Vanilla or Chocolate Buttercream Frosting recipe


Ali said...

Those look awesome! What is the texture like? Is it more soft or more crisp?

I haven't used margarine in baking before. Does it matter what kind you use? The only kind I've bought before was in a yellow tub. I assume you can buy bars of margarine instead? Thanks for any info - I'd love to make these and I want to be sure to get the correct ingredients. :)

Alli grins said...

Hi Ali!

So, it's super ironic that this recipe has margarine, because my Mom NEVER ever uses it for anything, except for this recipe. You can use Parkay, Imperial or whatever stick margarine you can find. The good news is that it's only about $1 per pound. I have used butter before with good results as well, because I don't have margarine on hand.

Hope that helps! Please pop back in and give me your honest opinion on the results.

Happy baking:)

Alli grins said...

@ Ali-

I just noticed I didn't answer your first question...

Both of these sugar cookie recipes make very soft cookies that stay soft for days. When I make these, I often keep a container of unfrosted cookies on hand and some homemade frosting in the fridge so my kids can decorate their own. It's a hit with their friends for after-school snacks!

Ali said...

Oh yay, I was hoping you would say soft, because those are my favorites. These look awesome. I will definitely report back when I make them, although finding the energy to bake is something I have a little trouble with these days, hehe. Thanks for another great recipe!

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