This one is a standard that should be in every recipe box (or whatever new-fangled high-tech keeper of recipes that you use). The classic sugar cookie. Enjoy!
- 1 pound butter, unsalted, room temperature
- 3 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon butter flavoring
- 7 cups all-purpose flour plus more for rolling
- 2 teaspoons baking powder
- 1 teaspoon salt
Preheat oven to 350 degrees. In an electric mixer bowl add butter and sugar. Cream together, scraping sides of bowl as needed. Add eggs, vanilla, and butter flavoring. Mix to combine well. In separate bowl add flour, baking powder, and salt. Gently mix together well. Gradually stir flour into other mixture. Place in the refrigerator to chill at least 1 hour.
Work with small amount of dough at a time, leaving remaining mixture in refrigerator to keep firm. Using a lightly floured rolling pin, roll out on lightly floured surface to 1/8-inch thickness. Using a cooking shape of your choice, cut into shapes and place 2-inches apart on parchment paper lined cookie sheet. Place in the oven and bake for 8 to 10 minutes. (Cookies should not brown on top.) Remove from oven and set aside to cool completely. Brush each cookie with a light coating of glaze and let harden. Store in the refrigerator in an airtight container for up to two weeks.
Makes about 3 1/2 dozen cookies.
Sugar Cookie Glaze
- 1 cup powdered sugar
- 1 tablespoon white corn syrup
- 2 tablespoons water
- Gel (or paste) food coloring
In a bowl add sugar, syrup and water. Stir to combine well. Tint glaze with food color for a colored glaze. Using a pastry brush, lightly brush glaze on pre-baked cookies. Glaze will dry clear after being brushed on cookie.
COOKS NOTE: Stir each time you use the glaze or it will dry mottled instead of clear.