Delux Sugar Cookies
Love those soft sugar cookies from the store? Hate the prices? Here is a recipe to make your own at home! Kids will love helping you ice them!
Ingredients:
Cookies:
6 cups of flour
1 tsp baking powder
1 tsp baking soda
1 cup butter softened
3 eggs
1 cup of sour cream
2 cups granulated sugar
2 tsp vanilla
Icing:
(Basic Butter Cream)
1 cup butter
1 cup shortening
1 pkg (2lb) powdered sugar
1/4 tsp salt
1 tsp vanilla (or whatever flavor you like)
food coloring and sprinkles
In a large mixing bowl or stand up mixer cream the butter and sugar on high until light and fluffy. Turn the mixer down and stir in an egg at a time until blended in well. Add the sour cream, vanilla, and salt. In another bowl combine 5 cups of flour, baking powder and soda and stir together. Slowly add into the egg mixture a 1/2 cup at a time until it is all mixed in. You want the batter to be stiff, so add in the additional cup of flour a 1/4 cup at a time until it is a good consistancy. Like stiff play dough... Pour the batter onto a large piece of wax paper or plastic wrap, divide into 2 pieces flatten it out to 1 1/2 inch thick rectangles, cover and place in refridgerator for at least 2 hours or overnight.
Preheat oven to 425 degrees. Line cookie sheets with parchment paper or spray with non-stick cooking spray.
Flour your work surface and roll the dough out until it is about 1/4 an inch thick. Use a ruler if you want! Using a 2 inch round cookie cutter cut out circles until you use all the batter. Place on a cookie sheet and bake at 425 for 7-8 minutes until light brown. Don't overbake. Cool on a wire rack.
Icing:
Whip together the butter and shortening until creamy and smooth. Slowly add in the sugar a little at a time on low speed until it is all blended in. Stir in the vanilla and salt. Whip on high for 2 minutes. Add in your favorite food coloring and stir until blended. If it is too thick add in a tbs of water or cream at a time until it thins out. Ice cookies with a spatula or pipe it on with a pastry bag.
Ingredients:
Cookies:
6 cups of flour
1 tsp baking powder
1 tsp baking soda
1 cup butter softened
3 eggs
1 cup of sour cream
2 cups granulated sugar
2 tsp vanilla
Icing:
(Basic Butter Cream)
1 cup butter
1 cup shortening
1 pkg (2lb) powdered sugar
1/4 tsp salt
1 tsp vanilla (or whatever flavor you like)
food coloring and sprinkles
In a large mixing bowl or stand up mixer cream the butter and sugar on high until light and fluffy. Turn the mixer down and stir in an egg at a time until blended in well. Add the sour cream, vanilla, and salt. In another bowl combine 5 cups of flour, baking powder and soda and stir together. Slowly add into the egg mixture a 1/2 cup at a time until it is all mixed in. You want the batter to be stiff, so add in the additional cup of flour a 1/4 cup at a time until it is a good consistancy. Like stiff play dough... Pour the batter onto a large piece of wax paper or plastic wrap, divide into 2 pieces flatten it out to 1 1/2 inch thick rectangles, cover and place in refridgerator for at least 2 hours or overnight.
Preheat oven to 425 degrees. Line cookie sheets with parchment paper or spray with non-stick cooking spray.
Flour your work surface and roll the dough out until it is about 1/4 an inch thick. Use a ruler if you want! Using a 2 inch round cookie cutter cut out circles until you use all the batter. Place on a cookie sheet and bake at 425 for 7-8 minutes until light brown. Don't overbake. Cool on a wire rack.
Icing:
Whip together the butter and shortening until creamy and smooth. Slowly add in the sugar a little at a time on low speed until it is all blended in. Stir in the vanilla and salt. Whip on high for 2 minutes. Add in your favorite food coloring and stir until blended. If it is too thick add in a tbs of water or cream at a time until it thins out. Ice cookies with a spatula or pipe it on with a pastry bag.