Thanks to my friend Jen for this frosting recipe, she gave it to me a couple years ago and this was the first time I’ve used it. The sugar cookies take a bit of work, but they kept their shape and they were the best tasting sugar cookies ever. My daughter and I spent all day making them, but it was FUN FILLED day I won’t forget! I strongly urge you to give this a try. It was a ton of fun. Between starting, waiting time for cookie dough to get cold in the fridge, cooking, frosting and cleaning we were busy for about 3 1/2 hours. It was well worth it! I had three cookie sheets, four would have been better, and make sure you have parchment paper, I only had foil!
Also, you’ll need the cookie cutters you wish to use, the food coloring in the desired colors, and while it’s not mandatory, it helped that I had a cake/cookie decorating kit with little frosting holders & different tips so I could get really creative without too much difficulty.
- 2 1/2 Cups of Butter (room temp)
- 2 Cups Sugar
- 2 Large Eggs
- 3 Tsp Vanilla
- 5 Cups of Flour
- 1 Tsp Baking Powder
- 1 Tsp Salt
Sugar Cookie Directions:
Using very little baking powder helps the dough keep it form. Cream butter and sugar on low to medium speed. Use paddle attachment if you have. Mix through until incorporated, for about a minute. Scrape down sides and mix again for a few seconds. Over mixing the butter & sugar will cause air to be inc into dough, which makes it light and fluffy. You don’t want that with these cookies, you want them to hold their shape. Add eggs slowly and mix. Scrape down sides of bowl, mix again. Add vanilla. Stir briefly. Sift dry ingredients; flour, baking soda & salt, together. Add all the flour mixture to the bowl. Mix slowly at first so flour doesn’t escape the bowl. Do not over mix the dough, mix until it clumps up (and is well mixed) on paddle or bottom of mixer.
Roll out dough between 2 large pieces of parchment paper. Place on baking sheet and into fridge for 60 minutes. This is when I prepared my frosting (recipe below), added the desired colors, and got my cookie cutters ready.
Roll out the dough further if needed, and cut out cookie shapes. If they are warm when done, put them back in fridge for ten minutes. What I did was start my first batch, take the left over scrap dough, roll it out and put it back in the fridge. (Make sure you’re spraying cookie sheets with non-stick spray) Then I grabbed the already refrigerated dough, did cut outs, and rolled out extra left over dough, putting both the cut out cookies on the baking sheet in the fridge and the rolled out dough to re-refrigerate. When I pulled out the cooked cookies, I had a batch ready to pop back in the oven from the fridge, and I just kept repeating this process.
Bake cookies for 11 minutes on 350 in oven. Let cool. I put some in the freezer if I was in a hurry to frost so we could be frosting while some were cooking.
Hard Cookie Frosting Ingredients: (I HAD TO MAKE DOUBLE THIS RECIPE TO FROST ALL THE ABOVE COOKIES!)
- 2 1/2 cups of Powdered Sugar
- 1/4 Tsp Cream of Tartar (powder in spice aisle)
- 2 Egg Whites
Hard Cookie Frosting Instructions:
Beat all ingredients until so stiff a knife will leave a clean path. This is a loooong time, but well worth it. Just keep beating! My daughters frosting came out stiffer and more pliable because I have no patience and made her make the second batch! She did great!
Happy Holidays & Happy Eating Friends! ~Trina