Taste test results. The cookies are great. The recipe I normally use has to be chilled at least 3 hours. I usually chill them overnight. So these work for me because they are faster and even softer than my traditional recipe. The frosting was not a hit with anyone. I made a batch of my own vanilla buttercream recipe (at bottom).
So here is the recipe. Icing at your own risk.
Kneaders Sugar Cookies found here
adapted by From Cupboard to Cupboard
2 cups butter
2 ¼ cups sugar
4 large eggs
1 cup milk
7 ¾ cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp lemon flavor ( I used 1/4 tsp lemon extract)
½ tsp salt
¼ tsp nutmeg
1 Tbsp honey
1. Cream together butter and sugar until fluffy.
2. Add eggs, then milk. Scrape the sides of the bowl often.
3. Stir in remaining ingredients. Dough will be soft and sticky.
4. Place dough on well floured pastry cloth or workspace.
5. Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.
6. Gently roll out to 3/8 inch thick.
7. Cut into desired shapes and place on baking sheet lined with parchment.
8. Bake at 325 for 10-12 minutes (12 minutes was perfect for me) or until just the edges barely start to change colors. Makes approx. 4 dozen.
Vanilla Buttercream Frosting
3/4 c. butter
3 1/4 powdered sugar
2 T. milk
1 1/2 tsp. vanilla
So I made these and halved the recipe. I didn't have lemon so I just used vanilla. But they were super soft and I LOVED the vanilla buttercream frosting recipe!! Thanks for sharing it was the first time I've successfully made sugar cookies no joke. The flour was tricky to halve and I think next time I'd really try doing less and reserving the rest to roll out? Even with that hiccup I got someone else to ask for the recipe :)
ReplyDeleteI think I prefer vanilla flavoring in sugar cookies. Next time I want to try almond flavoring. I love that frosting too. Merry Christmas!
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