Fool Proof Sugar Cookies and Frosting
Christmas is just FIVE days away and everyone knows that Santa has to have milk and cookies when he stops by. And sometimes it doesn't take complicated to get the job done. This simple cookie recipe and frosting will make your cookie cooking experience a breeze and produce delicious cookies!
My girl, Jenny Cookies, is quite the celebrity back in Seattle. I had the pleasure of attending one of her cookie parties and learned a TON about the art of the perfect cookie! Take it from the girl who use to be able to ruin boxed mac and cheese!
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)
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.