Sugar cookies are one of those cookies that has a hundred and one different variations. I am still on the hunt for the absolute perfect sugar cookie, but these came in pretty close! They are an easy to manage dough, and the results were soft and delicious. Even two weeks after baking and storing in a tin, they still taste fresh and delicious. I also did a mix of decorating them with sugar before they went into the oven and decorating them with royal icing after they came out of the oven. Both styles were delicious!
RECIPE: 2017 Sugar Cookies
Makes a lot depending on sizes
Oven set to 375
2 Sticks Butter
2/3 Cup Sugar
1 Tablespoon light corn syrup
1 Tablespoon Bourbon Vanilla Extract
1/2 teaspoon Salt
3 1/2 Cups Flour
1) In a mixer, cream together the butter and sugar.
2) Beat in the egg, corn syrup, and vanilla extract.
3) Slowly mix in the salt and flour until a dough is formed.
4) Wrap the dough in wax paper and chill overnight.
5) Using only a piece of dough at a time, roll out the dough on a well floured surface.
6) Cut out your preferred shapes and transfer the cut out dough to a baking sheet using a spatula if necessary to prevent breaking or cracking.
(Repeat step 5)
7) If desired, decorate the dough with decorating sugar before baking in the 375 degree oven for 8 to 10 minutes, or until the bottoms and edges just become golden.
8) Let cookies cool on racks.
9) If desired, when cookies are completely cooled, decorate with royal frosting by either pipping or spreading. I decided to try piping the frosting for the first time ever, and while it was a workout, it definitely gave the cookies a different look!
While the two tone snowflakes came out really pretty, I think my favorite result was from the snowmen! I just love the little red scarves and hats!