February 09, 2012

The World's Best Sugar Cookies

As I mentioned before, I rarely post recipes here......but every nice in a while there's something that I feel is really worth sharing.  If I didn't share this Sugar Cookie recipe I'd feel like I was holding out on you.  It's that good.  My grandma was an incredible cook and this recipe has been handed down in our family.  

Now, let's be real here.  There's nothing healthy about these cookies.  Does the recipe call for obscene amounts of butter?  Yes.  Do you top it off with rich buttercream frosting?  Yes.  Will you loose weight eating these? No.....unless you have someone dangle one in front of you on a string so that you have to run several miles to get it.  They are however, ridiculously delicious.

So, enough talk.  Here's the recipe:

1 and 1/3 cups of butter
1 and 1/2 cups of sugar

Cream (mix) the butter and sugar together.  It helps if the butter has been left out a little while so it's a little softer, but don't melt it.

2 eggs
2 tsp. vanilla extract
3 and 1/2 cups of flour
2 tsp. baking powder
1 tsp. of salt (I do 1/2 tsp though)

Mix till it sticks.  Then refrigerate the dough for at least an hour.  This is actually very important.  It matters.  Roll out your dough, cut into cookies, and bake.  

Bake at 350 for 6-8 minutes 
till the edges are just barely light brown.  If you over cook them you'll get crunchy cookies.

I make them pretty thin because that's my favorite.  If you prefer them thicker you might need to add a little more time in the oven.

Now for the frosting.  This one's kind of hard to write down because I just do it.  This is a small batch of frosting.  If I know I want to have plenty for the recipe above I recommend doubling it.

1 stick of butter (softened - that's a must)
1 tsp. vanilla extract
2-3.5 cups of powdered sugar (depending on how thick you want your frosting)
a pinch of salt (optional)
either 2 Tbsp. of milk OR one egg

Note: I realize that some of you might gasp to hear that anyone would put a raw egg in frosting, but this is an old school recipe and it rocks.  The egg gives is a great consistency.  If that's horrid to you, just use a little milk.  Let's agree not to discuss this further, okay?  Thanks.

Finished cookies are likely to cause extreme satisfaction and random applause.  Crumbs are likely to be found on many faces.

Make them for Valentine's day, Christmas, Easter, or just because.

Thanks for stopping by.


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