The BEST Sugar Cookies
These sugar cookies will make you question every other sugar cookie you have ever tried. They are that good and I promise you will thank me for bringing this recipe into your life.
This is, without a doubt, my favorite baked good of all time. I can’t make them too often because I will just eat these all day long. They are very popular wherever I take them. Let me be very clear about these cookies; the icing is a huge reason these cookies are so good. It is NOT a royal icing. Royal icing gets hard and makes cookies so incredibly beautiful. Some people do the most amazing job decorating them, making them look like art. I personally think royal icing is gross and I am far more interested in taste. Therefore, be prepared to give these cookies some time to set up after you ice them. I promise if you try these cookies you will feel like you just won the lottery.
The BEST Sugar Cookie
Yield: 2 doz cookies
ICING:
2 cups of SIFTED powder sugar
1 tsp vanilla
1 Tablespoon of melted butter
1 Tablespoon of Light karo syrup
Milk
For the cookies:
1 cup butter (2 sticks) unsalted-room temp
1 cup granulated sugar
1 ½ tsp vanilla
1 egg
1 tsp water
3 cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
Instructions
For the cookies:
Tip: You can keep the dough in the fridge for a couple of days if you want. When you pull the dough out to roll it out it will be hard at first but once you start breaking down the dough it softens very quickly. Don’t skip the chill step though. This helps the cutouts keep their shape when they bake.
1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
2 In the mixer bowl with the paddle attachment cream the butter, sugar and vanilla.
3. Add the egg and water and beat until light and fluffy.
4. In a separate bowl combine flour, baking powder and salt and sift together.
5. Add to the butter mixture and mix well.
6. Divide dough in half and wrap each ball in plastic wrap and chill for 1 hour.
7. Roll dough out and cut out whatever shape you like. Bake for 6-8 minutes. Watch them carefully and take them out of the oven before the edges turn brown. I usually bake them for 7 minutes.
*You can keep the dough in the fridge for a couple of days if you want. When you pull the dough out to roll it out it will be hard at first but once you start breaking down the dough it softens very quickly. Don’t skip the chill step though. This helps the cutouts keep their shape when they bake.
Tip: Are you a scooper? Everyone that scoops the measuring cup in the flour are adding too much flour. Spoon your flour into your measuring cup and scrape the excess off.
For the icing:
Mix all the ingredients in a bowl and slowly add the milk (1 Tablespoon at a time) until the desired consistency is reached. I like it a little runny but not too runny.
This is icing…not frosting. This will set up and harden some with time. The karo syrup helps harden the icing and give it a shine. Mix all the ingredients in a bowl and slowly add the milk (1 Tablespoon at a time) until the desired consistency is reached. I like it a little runny but not too runny.
