March 27, 2010

The Best Rolled Sugar Cookies

*The original recipe is doubled, but I didn't need 60 cookies so I halved it. Make sure you put the dough in the FRIDGE FOR AN HOUR like it says. It makes rolling the dough so easy. It's best to roll out the dough so it's a 1/2-inch thick because then they are fluffier. These cookies were so good! I usually use the Mrs. Field's recipe, but this was just a little different and so much better. I just used some powdered sugar, milk, and food coloring for the icing. You can choose how thick you want the icing by adding more milk or powdered sugar. Enjoy!

The Best Rolled Sugar Cookies
3/4 cup butter, softened
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

1. 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).
2. Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.


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