Easter Sugar Cookies RECIPE
March 30, 2015
For the first time ever I attempted to make sugar cookies all by myself. It may sound like a trivial accomplishment, but if you knew me then you would know that I’m not quite the baking type.
I can read, I can follow directions, but I had no idea how my cookies and frosting would turn out! Needless to say, practice makes perfect and I can’t let my first effort stop me from baking cookies everyday.
I have to say that my cookies turned out pretty good! The frosting could’ve been better with less sugar, but that’s because I was over zealous with my ‘eyeballing’ the measurement, and the decorating could use some improvement. 😉
All in all, Jenny’s sugar cookie and frosting recipe is a sure win for all the kiddos on Easter Sunday!
Makes about 24
3 CUPS ALL-PURPOSE FLOUR, PLUS MORE FOR ROLLING
2 TSP. ALUMINUM-FREE BAKING POWDER
1 CUP (2 STICKS) SALTED BUTTER, AT ROOM TEMPERATURE
1 CUP SUGAR
1 LARGE EGG
2 TSP. PURE VANILLA EXTRACT
1. Into a medium bowl, whisk together flour and baking powder. Set aside.
2. In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.
3. Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
4. Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
5. Preheat the oven to 375°F.
6. Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.
7. Bake one sheet at a time in the middle of the oven until puffy, about 7-8 minutes. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
8. Repeat with the gathered scraps and remaining disk until all the dough has been used
Buttercream Frosting Recipe
This basic buttercream frosting works for a variety of purposes. Depending on which dessert you’re making, this basic buttercream recipe may be tweaked. Add cocoa powder for a chocolate frosting or drop in some peppermint or lemon extract to pump up the flavor. If you live in a warm climate, it’s a good idea to use half the milk added to the buttercream recipe so the icing is firmer. It’s very fluffy and melts easily in warm weather.
Makes about 6 cups
1 CUP (225 G) IMPERIAL MARGARINE OR BUTTER (2 STICKS)
1 CUP (225 G) CRISCO VEGETABLE SHORTENING
2 POUNDS (907 G) CONFECTIONERS’ SUGAR (ABOUT 71⁄2 CUPS)
2 TEASPOONS PURE VANILLA EXTRACT
3 TABLESPOONS (45 ML) WHOLE MILK
1. Combine the margarine and Crisco in the bowl of an electric mixer; using a paddle attachment, beat on medium speed until smooth, about 2 minutes.
2. Add half of the confectioners’ sugar and continue beating on low speed for an additional 2 minutes, or until the mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed. Add the remaining confectioners’ sugar, vanilla and milk, and beat until the frosting is creamy and fluffy, about 2 minutes more. Add any food coloring at this time, if using, and beat on low speed until light and fluffy.
3. Use immediately or store in an airtight container refrigerated for up to 30 days.