One of the things I’m looking forward to doing when I get home to L.A. for the holidays is my annual tradition of making holiday sugar cookies. I have fun making them (even though my artistic decorating skills rival a 10 year old) and my family and friends can’t wait to get their hands on ’em! Here’s the recipe for my famous stackable iced sugar cookies…which are perfect to bring to holiday gatherings over the next few weeks 🙂
Rolled Sugar Cookies
3/4 cup butter, softened
1 cup white sugar
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
- In a large bowl, cream together butter and sugar until smooth.
- Beat in eggs and vanilla.
- Stir in the flour, baking powder, and salt.
- Cover, and chill dough for at least one hour (or overnight preferably).
- Preheat oven to 400 degrees F.
- Roll out dough on floured surface 1/4 to 1/2 inch thick.
- Cut into shapes with any cookie cutter. P
- lace cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven.
- Cool completely before decorating.
*makes about 30 medium sized cookies
Sugar Cookie Icing
1 cup confectioners’ sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
- In a small bowl, stir together confectioners’ sugar and milk until smooth.
- Beat in corn syrup and almond extract until icing is smooth and glossy.
- If icing is too thick, add more corn syrup. (I ended adding more milk instead, for my desired consistency)
- Divide into separate bowls, and add food colorings to each to desired intensity, if desired.
- Dip cookies, or paint them with a brush, spoon or other spreading device.
- Icing dries hard within about 2 hours (but I would let dry overnight before stacking).
*recipes adapted from Allrecipes.com