Frantic Home Cook – Home cooking, Recipes, Healthy, Frugal

Today is your lucky day, chickens, because I have searched for years for the perfect rolled sugar cookie recipe, the one that’s thick and soft but doesn’t puff up and has a buttery taste that’s not too sweet and that perfect frosting that stays glazed and hardens beautifully like the ones that magazines taunt you with every Christmas.  Well, I found it..the last sugar cookie recipe you will ever need.  Now, I know some of you will get defensive because a sugar cookie recipe is a personal thing…so if you have the perfect recipe for you, I won’t even attempt to dissuade you.  But for those of you who are on the endless quest and still searching, you may now rest.  You’re welcome.

PERFECT ROLLED SUGAR COOKIES

For the cookies:
1 cup butter softened (no substitutes)
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract (or extract of your choice…I like orange or lemon)
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

For the frosting:

2 cups confectioners’ sugar
1 tablespoon milk (adding in more if needed)
1 tablespoon light corn syrup
1/2 teaspoon almond extract (again, use what you like)
food coloring

In a large bowl, combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy. In another bowl, combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended. TAKE YOUR FINGER OUT OF THAT DOUGH. You heard me. Now cover the bowl with plastic wrap and chill for 2 hours.

When you’re ready to bake, preheat the oven to 400°F. Line cookie sheets with parchment paper (remember, parchment paper is our friend). On a very lightly floured (sometimes I use powdered sugar) surface, roll out the dough into about 1/4-inch thickness. Cut into desired shapes using cookie cutters. Use a spatula to lift and place on the cookie sheet. Bake 8-10 minutes and let ‘em cool for about 5 minutes before lifting onto a wire rack to cool.

Now for the frosting. In a small bowl, mix the confectioners sugar with about 1 tablespooon of milk. Beat in the corn syrup and extract until the icing is smooth and glassy. You don’t want it too thin yet because you’re going to flood your cookies. Here’s how:  (Disclaimer:  the lighting seemed to change with every pic…just pretend it’s beautifully photographed. If this really bothers you, you should just leave now and go here.)