When I was little we made cut-out cookies every Christmas. My mom was great about letting my brother and I do all the “work”. Added to those memories are making these cookies with children throughout their childhood. Now I can’t imagine not making cut-out cookies this time of the year. Next week I’ll be with my granddaughter. Hopefully, she and I will get a chance to make cookies together. If you’re looking for a great recipe that never fails you’ll like this one for The Best Rolled Sugar cookies.
THE BEST ROLLED SUGAR COOKIE RECIPE
This dough is the perfect consistency for rolled-out cookies.
INGREDIENTS
- 1 ½ 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
DIRECTIONS
- 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).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface ¼ to ½ inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
- Decorate with icing, sprinkles, or enjoy plain.
SUGAR COOKIE ICING
This icing dries firm and shiny
INGREDIENTS
- 1 cup confectioners’ sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- ¼ teaspoon almond extract
- assorted food coloring
DIRECTIONS
- In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Do you have Christmas or holiday traditions that you carried over from your childhood? I’d love to hear about them.
