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Sugar Cookies

Christmas baking has officially kicked off in my house.  I made these snowflake sugar cookies for a gathering last night as well as to package up for my kids’ teachers to add to their Christmas baskets.  The recipe for the sugar cookies is one that I have been using for years and I absolutely love it! It is simple and rolls out beautifully.  It holds it’s shape well so that your cut outs look great, and its tastes delicious too. :)

Sugar Cookies:
recipe from allrecipes
  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 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 (200 degrees C). 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. (I line my cookie sheets with parchment paper)
    3. Bake 6 to 8 minutes in preheated oven. Cool completely.
For the icing or frosting:
I used an icing for my snowflake cookies and used a flooding method to get the above look.  I like using this icing because it dries hard and you can stack the cookies, which makes it great for gift giving.  The downside is that is is really time consuming, and takes a lot of careful, some might say tedious work.  I enjoy the piping because it is like painting or drawing, but I only like to do them in small batches and every once in a while :) .
Sugar Cookie Icing:
recipe adapted from allrecipes
  • 1 cup confectioners’ sugar
  • 3 teaspoons milk
  • 3 teaspoons light corn syrup
  • 1/4 teaspoon almond extract
  • assorted food coloring
Combine all ingredients and beat with a mixer until it is smooth and shiny.  If your mixture is too thick, add corn syrup and very small drops of milk if needed, if it gets too thin, add more confectioners sugar. Add any gel colors needed to get desired color.
I use piping bags and add a size 2 tip to outline my shapes, outlining a few at a time, then I go back after about 10 minutes with a size 3 tip and flood the inside with icing.  The outline that you previously made that has slightly hardened will keep the new icing from flooding outside you outline.  Once you get your base color done, let it dry for several hours before piping any top lines or decorations.  If you wish to add anything such as the silver dragees that I used in my snowflakes, add a dot of icing as the glue, add your decoration, and they will dry in place together.
Iced cookies will take 12-24 hours to completely dry, where you will be able to stack them perfectly :) I always just leave them out overnight.
 The other option you have is to use a soft frosting, which is how the kids made theirs, see pic below :)
Here is a picture of some butterfly sugar cookies I did: