I've always wanted to make perfectly round sugar cookies and have them iced with delicious icing. I finally got the guts to try it today. I will say that I took the easy route and didnt roll out the cookie dough and make cute little cookies with cookie cutters. Lets face it, I'm a mom of two boys and sometimes I want to whip something up, but dont have time to follow all the steps. I will say the cookies tasted great and so did the icing. Ok, now on to the recipes.
Both of these recipes are adapted from I am Baker. She is super talented and I heart her blog. (p.s. I know the link goes to I am Mommy, but thats her other blog, where I found the actual recipes)
•1-½ cup unsalted butter
•2 cups Sugar
•2 whole Eggs
•2 whole Eggs Yolks
•4 teaspoons Vanilla Extract
•2 teaspoons Almond Extract
•4 cups All-purpose Flour
•1 teaspoon Salt
•1 teaspoon Baking Powder
In a mixer, beat butter and sugar until well combined, about 2 minutes.
Add in 2 eggs and 2 egg yolks 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. Just mix ingredients until they are combined, I have heard that if you over-mix this dough it will get tough.
Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.
Now for the icing (which is excellent). These directions are directly from her blog. I would not have been able to explain it any better.
•1 cup Confectioners Sugar (powder Sugar)
•1 Tablespoon Milk
•1 drop Lemon Juice (fresh Or Processed)
•1 Tablespoon Light Corn Syrup
Combine powder sugar, corn syrup, and lemon juice in a bowl.
******This next step is important!******If you need a thicker frosting, say for outlining your cookies, add LESS milk.
Just a drop at a time. If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.
If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quantity can remain the same.
If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
If you want more SHINE, use more corn syrup and less milk. This frosting will stay good for days in the fridge.
Now as you can see my picture didnt turn out that great, but you get the idea. I really like this icing too. It tastes good and turned out shiny. Plus, after a few hours, the icing is nice and hard. This allows for great stacking, or layering the different icing colors/designs. I will say that the cookie recipe yeilds a ton of cookies and the icing recipe didnt cover all of them. So you might want to double it, depending on how thick or thin you like it. Hopefully I can make these again when I have more time and can make cute little pumpkin cookies or christmas cookies.
I hope you have fun making your sugar cookies.