Well, here it is again – another “best ever” challenge! These sugar cookies TOTALLY fit the bill. I really can’t stand sugar cookies that are too sweet – especially because I like a healthy amount of frosting on top. Gotta balance it out. These cookies are the perfect base for your best royal icing. Leave a few out for Santa this Christmas!
1 1/2 c. salted butter, softened
1 1/2 c. granulated sugar
1 1/2 tsp. vanilla
3 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
Cream your butter and sugar together. Add eggs and vanilla and mix until incorporated. In a separate bowl, mix together your dry ingredients. Add the dry ingredients slowly into your wet mixture and mix until the dough forms up. Do not over beat!
Form dough into a ball and wrap in plastic. Let it chill in the fridge for AT LEAST 3 hours. If they’re too soft when you try to roll them out, they’ll fall apart before you can get your shapes onto the cookie sheet. When you’re ready to roll them out, flour your countertop and rolling pin. Roll them 1/8 to 1/4 inch thick (at least 1/4 inch thick if making lollipop cookies).
Bake at 350° for 8-10 minutes. Watch them carefully and remove them from your oven when you see them just starting to get golden edges. They will over bake quickly. Let them rest on the cookie tray for a minute or two before transferring to a wire rack.
For the frosting:
I like to put a bunch of powdered sugar in a bowl or mixer, and whisk milk into it until it’s the consistency I like. I then add a bit of almond extract – like 1/4 tsp. Add any coloring you like, and have fun! **Important note: make sure your cookies are completely cooled before you frost them!
Recipe courtesy of It’s Fitting.
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