COK-Roll Out Sugar Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
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 1/4 to 1/2 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. |
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Number Of
Servings: |
Number Of
Servings:5 dozen |
Personal
Notes: |
Personal
Notes: Definitely necessary to refrigerate dough for several hours before rolling and cutting cookies out of. I also found a great recipe to use for the icing:
5 C powdered sugar
6T whole milk (low-fat actually works, but use whole if you can)
6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T)
1 t extract (I use almond because I use almond in my sugar cookies)
With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.
You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing. It’s smooth and thin, like in the picture below. It easily runs off the whisk in a pretty thin drizzle.
I found that adding more powdered sugar was needed and letting it sit out awhile first also helped before frosting.
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