Sugar Cookies Recipe

From Dorothy McNett's Recipe Book.

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Sugar Cookies

From Dorothy McNett's Recipe Book at

1 cup unsalted butter, softened
1 3/4 cups sugar
2 large eggs
3 3/4 to 4 cups sifted all purpose unbleached flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1/2 cup milk
1 teaspoon vanilla extract, or brandy or rum

2 cups powdered sugar
1/4 cup soft butter
lemon juice or brandy, or orange liqueur
paste food colorings, if desired

Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs, one at a time, until smooth. Sift together the flour, baking powder, and salt. Add to the butter mixture with the milk. Add vanilla and mix well. Wrap and chill the dough for at least 3 hours. Preheat the oven to 375 degrees. Divide the dough into thirds and roll out each section to 1/8 inch thick. Cut the dough with cookie cutters and place them on a buttered or parchment lined baking sheet. Bake about 8 minutes. Let cool on racks. To make the icing, in food processor with steel chopping blade in place, whirl the powdered sugar, then add the soft butter. With motor running, drizzle in 1-2 tablespoons lemon juice, processing frosting until smooth and creamy. Add the coloring and put the icing in a pastry bag with a small round tip. Pipe desired designs onto the cookies.

Recipe created 1994-12-01.

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