BUTTERY SUGAR COOKIES
It's the most wonderful time of the year! Snow is falling, houses are decked out in thousands of festive lights, and it's socially acceptable to stuff your face with all the sugar and butter you can find. Trust me on the last one.
If you've been itching to make your sugar cookies from scratch this year, look no further. It's NOT difficult (just a little time-consuming) and I promise, you can taste all the love and hard work.
As with most cookie recipes, you'll want to set your butter and eggs out for quite a while to soften/reach room temperature.
Use whatever cookie cutters you like! I found these cuties at Target for $1 each. If you just want circles, use the open side of a glass or cup.
DO NOT SKIP THE DOUGH-CHILLING STEP. It will ensure the dough is easy to roll out and the cookies won't spread while baking.
After baking, let the cookies cool completely and prepare buttercream frosting (or, if you are SO DONE spending time on this recipe, use storebought creamy vanilla frosting).
Sprinkle to your heart's content!
1 1/2 cup butter (three sticks)
1 1/2 cup granulated sugar
1 1/2 tsp vanilla
3 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
2 sticks butter, softened
2 1/2 cups powdered sugar
1 tbsp vanilla extract
1 tbsp of milk, if needed
1. cream butter and sugar together. add eggs and vanilla and mix well. in a separate bowl, mix together dry ingredients. add slowly to the wet ingredients & mix well until dough forms. don’t overbeat!
2. turn dough out onto plastic wrap and chill at least 3 hours. the cookies will crumble if they're too warm/soft!
3. flour a cutting board or countertop & roll out dough (with a rolling pin OR a wine bottle).
4. bake at 350º for 8-10 minutes. keep an eye on them—you want them to JUST start getting golden around the edges, but not totally brown. let them sit a minute or two before transferring them to a rack to cool.
5. prepare buttercream frosting. cream butter, then add powdered sugar slowly. add vanilla and a tiny bit of milk if needed.
6. SPRINKLE YOUR HEART OUT.