Monday, December 21, 2015

Soft and Thick Cut-Out Sugar Cookies

Here we have the best sugar cookies I've ever made. The recipe is courtesy of a wonderful blog, Dimples & Delights, written by April.  I did make them a bit thinner than the recipe calls for, but they were still plenty thick and soft. The dough is just sweet enough, has a fantastic texture to it and rolls out easily.

The gorgeous sprinkles on the purple and blue cookies is from Sweetapolita's Sprinkle Shop. That particular sprinkle medley is Mermaid Magic. Rosie has the most wonderful sprinkle collections I've ever seen. If you know a cookie baker and need a special gift, buy a collection of fun sprinkles from her shop.

The food coloring is from Wilton, in a set like this. I really love the quality of the Wilton food coloring products. Their red coloring has no taste, which is a very good thing for frostings.

I love this recipe! This is now my go-to sugar cookie recipe. It is perfect.

If you prefer crispy sugar cookies, be sure to try my mom's recipe for Crispy Snowflake Sugar Cookies. Both recipes are wonderful. Enjoy!

Notes: Since I made my cookies not quite as thick as the recipe calls for, I ran short with the frosting. The purple and blue cookies have a basic cookie glaze which is very thin and fluid. Keep this in mind if you also roll your cookies out a bit thinner than called for in the recipe. You may want to 1.5x or 2x the frosting recipe.

Soft & Thick Cut-Out Cookies
Makes 4-5 dozen, depending on thickness

  • 2 cups butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 Tb vanilla
  • 5 cups all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • Frosting:
  • 1/2 stick butter, room temperature
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 2-3 Tb milk
  • food coloring

  1. Cream butter and sugar till fluffy. Add eggs and vanilla and beat till fluffy again. Sift flour, salt, and baking powder together, and add to the creamed mixture. Mix till combined. Refrigerate dough for 1 hour.
  2. Preheat your oven to 350 degrees. Roll dough out on a lightly floured surface, about 3/4 inch thick. (I rolled them thinner.) Cut with cookie cutters, and place on greased/lined cookie sheets. Bake for 10-14 minutes, depending on the size of your cookies, until they are just puffed. If the edges start to brown, you've gone too far. Let cool completely, then frost.
  3. Beat butter for frosting till fluffy. Add vanilla and sugar, and beat till it looks all crumbly. Add the milk, 1 Tb at a time, beating very well between each. It may not seem like enough, but wait a bit. If you add too much milk too soon you'll never get it fluffy. Beat until thick and fluffy, separate into frosting bowls, and stir food coloring into each. 

Recipe from Dimples & Delights, adapted slightly from Christmas Recipes from The Lion House.

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