A classic sugar cookie recipe!
This is an old family recipe we refer to as Christmas Cookie Recipe, because that’s the time of year when we make the most cookies. I’m sure everyone has there own version, but we give out hundreds of these each year and everyone says they are the best. I think it’s the extra vanilla. I made one small tweak swapping butter for shortening. Other than that, credit goes to my mom, Sue Harmon.
1 1/2 c flour
3/4 t salt
1/2 t baking soda
1 stick butter
1 c sugar
1 egg
3 t vanilla extract
1. Sift flour, salt and baking soda together.
2. Beat butter, sugar, egg and vanilla together until very fluffy and light.
3. Gradually mix in the dry ingredients, stopping as soon as they’re all combined.
4. Wrap in plastic wrap and form into a disc shape. Chill in the ice-box (see: old recipe!) overnight.
5. Lightly flour work surface. Roll to about 1/4 inch thickness. Cut out shapes. Bake on parchment-lined baking sheets for 8-10 minutes at 375°. Cool on a wire rack.
I prefer to frost with Vanilla Buttercream Frosting for taste, but if I plan on giving a lot of cookies away in bags Royal Icing endures better.
Vanilla Buttercream Frosting
1/2 stick of room temperature butter
1 T vanilla extract
dash of salt
2-3 T milk
about 4 c powdered sugar
1. Combine butter, milk, salt, vanilla and about 1 c powdered sugar. Beat on a low speed, gradually adding all of the powdered sugar. Beat on a high speed until smooth and fluffy. Adjust milk and powdered sugar to your desired texture. Add food coloring if you’d like. Enjoy!
Oh, leftover frosting belongs sandwiched between 2 graham crackers and frozen. Yum!
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