There’s nothing irksome about this particular sugar cookie recipe. I just don’t like making rolled sugar cookies! But as I mentioned in a previous post, my mom asked me to mail my brother some cookies, and I decided that sugar cookies and Chocolate Peanut Butter Surprise Cookies would be the best route.
Of course, it’s been very hot here lately. I’d guess it was 95 degrees the day I decided to make rolled sugar cookies, you know, the kind that have butter that melts all over the place in them. I selected a “no-fail” recipe, but when I halved it, it did not work out, and I had to add much more flour. This recipe is adapted from Amanda over at i am baker, and I also used her icing just about as-is. I just drizzled the icing because I was in a hurry, but there’s all sorts of fancy things you can do with it.
You know what, though? As much as I piss and moan about it, these cookies were really good, so I think that I’m going to put them on my to-do list for this Christmas. You know… when it’s a bit cooler and the dough isn’t just sliding off the kitchen table. *wink*
Ingredients
3/4 cup unsalted Butter
1 cup sugar
1 whole eggs
1 whole eggs yolk
2 teaspoon vanilla extract
1/2 teaspoon almond extract (use a little more if you like – I find that it can be overpowering)
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking Powder
For the icing:
1 cup confectioners sugar
1 tablespoon milk (give or take – less milk for thicker icing, more for thinner)
1 drop lemon juice (fresh or processed)
1 tablespoon light corn syrup
Directions
In your stand mixer, cream the butter and sugar until well combined, about 2 minutes.
Add in eggs and egg yolk and mix until combined. Add in vanilla and almond extract; mix until combined.
In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. Do not overmix the dough.
Put dough in some Saran wrap and refrigerate for at least one hour, more if possible. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes. Cool on wire racks.
To make the frosting, simply combine powder sugar, corn syrup, and lemon juice in a bowl. For some fancy tips and cool decorating photos, check out Amanda’s post.
