Directions: |
Directions:1. Using a stand mixer, add sugar and margarine; cream together on medium speed until light and fluffy.
2. Add eggs and vanilla; beat on medium speed until well combined.
3. In a separate large bowl, sift flour, baking soda, baking powder and salt together. Add flour mixture to the mixing bowl in several additions, beating after each addition. (Tip: Make sure to scrape down sides of the bowl to ensure dough is well mixed.)
4. Wrap dough in plastic wrap and refrigerate for several hours or overnight.
5. Preheat oven to 375°F.
6. Working on a lightly floured surface, use a rolling pin to roll dough to about 1/8” thick.
Using a cookie cutter, cut cookies into desired shapes.
7. Line 2 cookie sheets with parchment paper. Place cookies on pans and bake for 8-10minutes or until the edges begin to turn light brown.
8. Sprinkle cookies generously with sugar or decorate as desired. (Note: If decorating with frosting, let cookies cool completely on a wire rack first.)
1. Using a medium mixing bowl, add powdered sugar, milk, corn syrup and vanilla extract; stir until well combined.
2. If coloring the frosting, divide frosting into bowls and color at this point.
3. Transfer frosting into piping bags fitted with a piping tip or ziptop bags with the corners snipped off.
4. Pipe frosting onto cookies and decorate with sprinkles (optional).
5. Let cookies stand at room temperature for several hours, or until frosting has hardened. |
This recipe for Esther's Sugar Cookies is from