Ten years ago, I tried out at least 5 different sugar cookie recipes because I was on a quest for the perfect one. Some baked up too crunchy or too bland or too cakey. I finally stumbled onto AllRecipes.com and found the following recipe. (Whoever named it was dead on the money.)
I rate the cookie and frosting recipes 5 Spoons, because they're treasured recipes from my own go-to stash. The glaze I give 3 Spoons. It's certainly pretty, but it isn't nearly as yummy as frosting.
Happy Valentine's Day!
What makes these my favorite sugar cookies is the texture.
I love a good moist, chewy cookie. And topped with the perfect buttercream?
Best Rolled Sugar Cookies
courtesy of allrecipes.com
makes ~48, 3" hearts
1 ½ c. unsalted butter, softened 5 c. all-purpose flour
2 c. white sugar 2 tsp. baking powder
4 eggs 1 tsp. salt
1 tsp. vanilla extract
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. In a separate bowl, combine the flour, baking powder, and salt. Add to dough, about 1/3 at at time, allowing to combine between additions. Cover, and chill dough for at least one hour (or overnight).
Roll out dough on floured surface ¼ inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes at 400 degrees in preheated oven. Cool completely.
courtesy of allrecipes.com
1/2 c. shortening 1/4 tsp. salt
1/2 c. unsalted butter, softened 1 tsp. vanilla
4 c. confectioners' sugar 3 oz. heavy cream
Cream shortening and butter until fluffy. Add confectioner's sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream and blend on low speed until moistened. (Add additional whipping cream if necessary in order to reach desired consistency.) Beat at high speed until frosting is fluffy. Add food color, if desired.
Sugar Cookie Glaze
courtesy of allrecipes.com
1 Tbsp. light corn syrup
2 Tbsp. water
1 c. confectioners' sugar
Stir confectioners' sugar, corn syrup, and water together with a fork. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
The cookie ingredient lineup:
After you've creamed the butter and sugar, it's ok if there are still lumps.
Don't beat the dough to death trying to get rid of the lumps.
After all the ingredients are combined, the dough will be stiff but sticky.
Roll the dough to about 1/4" thick, using ample flour on your workspace.
You can re-roll the dough a couple of times before it gets too warm and too tough to use.
Bake until the edges just start to turn golden and the centers feel dry to the touch.
The frosting ingredient lineup:
The butter and shortening will cream together smoothly.
Action shot! When you add the powdered sugar, it will look dry.
Just keep mixing and it will come together.
When you reach the desired consistency, add food dye.
Make the glaze in a small bowl and keep a fork nearby to stir after each cookie is dipped.
Dip the cookie into the glaze, making sure to coat the entire side.
Quickly flip the cookie over.
The glaze will smooth out as it sets up, so don't worry if it's not perfect right at first.
This is a cookie we make every Christmas, yummm.
Spread a thin layer of seedless raspberry jam between two cookies.
How inspiring! I have all these cookie cutters that I collect & don't use. I'll have to dig them out and use them with this recipe. Looks like a fun messy project to do with the boys. :)ReplyDelete
Thanks for sharing,
What amazing cookies. I would like for you to come by next week feb. 12 (friday) and link this up to my round robin. I just started following your new blog. I know a few of the ladies.. Have a great day..
I am inspired (as always) by your recipe! I think I know what I will be making this weekend!ReplyDelete
The cookies look terrific Sara, thanks for the recipe. Now I know what I'm making for Valentine's Day.ReplyDelete
I know we are supposed to be trying out new recipes -- But this makes me wish that you sold these in the shop!! LOL -- I would so love to try them...but me and cookies -- we clash.ReplyDelete
Oh I am so making these this weekend!ReplyDelete
Although you sure don't help much with the wedding dress shopping. ;)
Amy - I'll definitely link to you next week! Thanks for the invite!ReplyDelete
Mellisa - You just made it my personal goal to turn you into a cookie-making-queen! :)
CAT - I thought you were training for a tri? Think of these as your carb re-load after a weekend workout. Wedding dress, schmedding dress ;)
sara, it's awesome i'm so excited to try! Do you weigh your ingredients?ReplyDelete
The Buzz, Brandy
Sara, thank you for the picture of lumpy butter and sugar mixture. I would have mixed it until it was smooth.ReplyDelete
I can tell everyone first hand these cookies are YUM!! They make excellent jam cookies and the butter cream frosting was good!
I'll vouch for both the cookies and the frosting, Sara's made both of them for me many times. The butter cream frosting is also good on a variety of other things, especially cake!ReplyDelete
Yummy! These look fabulous! I will have to try these!ReplyDelete
These were extra tasty. I used cream cheese frosting because I didn't have enough butter. They were all the rave this weekend.ReplyDelete
Tuesday bonus. My fingers aren't stained red anymore.
Thanks for linking this up for my Round Robin. I hope you enjoyed your time there. Wishing you and your family a Happy Valentine's day..
They all look so pretty!ReplyDelete
I am making these today but for Christmas! They have become a family tradition. I wasn't going to bake this December becasue I am going on a cruse early January, but I miss homemade cookies. It's what one of the best parts of the season!ReplyDelete
I miss baking with you Sara! Maybe next year!