these cookies not only taste great, but the dough is sturdy for shaping with cookie cutters and rolls very well. some cookie doughs are more difficult to work with, but i would highly recommend this recipe for the best result in shaping and baking.
her icing recipe for this cookie works well and hardens nicely to allow for cookie stacking, packaging and placing on a tray for serving to guests.
sugar cookies:
4 1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 sticks unsalted butter softened
2 cups sugar
2 eggs
1/2 cup milk
1/2 teaspoon vanilla extract
preheat the oven to 375 degrees. spray baking sheets with oil. mix dry ingredients in bowl. set aside.
cream butter, sugar, and eggs. mix milk and vanilla in a cup. set aside.
wrap and chill the dough for 1 1/2 hours.
divide the dough into sections and roll one section at a time on a floured board or waxed paper.
cut with large cookie cutters. i selected a round cutter.
bake on cookie sheets for 10 to 14 minutes. cool before serving and decorating with icing. i often bake and store the cookies overnight and decorate the next day. these cookies are soft and not a crunchy sugar cookie. if desired, cookies could be baked even longer for a more firm texture.
simple cookie icing:
3 1/2 cups confectioners' sugar
3 large egg whites lightly beaten
1/2 teaspoon lemon juice
in a medium bowl, combine sugar, egg whites and lemon juice. blend until smooth. icing can be colored with ateco or wilton dyes. apply to cookies immediately. make in small amounts if desired.
this is a classic cookie icing recipe that will work every single time, hardening to the cookie tops. enjoy !
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