Today is National Sugar Cookie Day!
Sugar cookies are one of my favorite cookies to eat and make.
Experimenting with recipes is something I’ve always enjoyed. In fact, it was back in high school when I started playing around with sugar cookie recipes. Some were too dry. Too hard. Others fell apart and were too soft. Then there were those without much flavor. After much trial and error, I finally came up with this soft, delicious recipe that I’ve been making ever since.
You can frost the cookies with buttercream frosting, or royal icing, or even sprinkle with sugar.
For today’s post, I decided to dip them in a marble glaze. That turned out to be a lovely decision!
Ingredients for Sugar Cookies
Cream butter and sugars.
Add in eggs, vanilla and lemon juice.
Mix together dry ingredients and add gradually to creamed mixture.
Chill dough, once mixed, for about an hour.
When you are ready to roll out the dough, make sure your surface is adequately floured. The dough can be a bit sticky. Bake for about eight minutes. Cool, then glaze!
1 cup butter
3/4 cup sugar
1/2 cup powdered sugar
1 teaspoon. vanilla
1/2 teaspoon lemon juice
1 teaspoon baking powder
1 teaspoon salt
2 1/2 cups flour
3 cups powdered sugar
3–6 tablespoons milk
1 teaspoon vanilla extract food coloring
For the cookies:
Cream together butter and sugars. Add in eggs, vanilla and lemon juice. Mix dry ingredients together and gradually add into creamed mixture. Cover with plastic wrap and refrigerate for an hour (or overnight).
Preheat oven to 375 degrees.
Generously flour a flat surface and your rolling pin. Scoop out half the dough and roll until about 1/4 inch thick. You want to work fairly quickly at this point because the warmer the dough gets the stickier it becomes and you don’t want to add more flour. Cut into shapes and bake about 8 minutes or until cookies are just set. You do not want them to get brown. Cool in pan for one minute. Remove to wire rack to cool completely.
For the glaze:
Combine powdered sugar, 3 tablespoons milk, and extract until smooth. If you pull a knife through the glaze, you should be able to count 10 seconds before the glaze slides back together. If it takes longer, add more milk. If it oozes together too quickly, add more sugar.
When you reach the right consistency, add a drop of food coloring and swirl through glaze with a knife tip or toothpick. You can separate the glaze before adding color into separate bowls and add a different color to each.
Dip cookies into glaze, turning from side to side to let excess drip off.
Place on wire rack. Allow glaze to “cure” for about four hours then store in an airtight container.
For a video on the glazing process, check out the recipe on Pinterest.