Basic Sugar Cookies

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Our basic sugar cookie recipe is based on Peggy Porschen Recipe for Basic Sugar Cookies. These sugar cookies are easy to make and bake. To top if off they are scrumptious and can be decorated using royal icing, fondant or just eaten as they come out of the oven!

Basic Sugar Cookies | chocolatechip Cookies, peanut butter Cookies, easy Cookies, fall Cookies, Christmas Cookies, snickerdoodle Cookies, nobake Cookies, monster Cookies, oatmeal Cookies, sugar Cookies, Cookies recipes, m&m Cookies, cakemix Cookies, pumpkin Cookies, cowboy Cookies, lemon Cookies, brownie Cookies, shortbread Cookies, healthy Cookies, thumbprint Cookies, best Cookies, holiday Cookies, Cookies decorated, molasses Cookies, funfetti Cookies, pudding Cookies, smores Cookies, crinkle Cookies, glutenfree Cookies, cream cheese Cookies, redvelvet Cookies, coconut Cookies, vegan Cookies, gingerbreadCookies, almondCookies, #Cookiesdrawing #easterCookies #Cookiesachocolatechips #Cookiesaroyalicing #Cookiesbchocolatechips #Cookiesbpeanutbutter #Cookiesbroyalicing #Cookiescchocolatechips #Cookiesdchocolatechips #Cookiesdpeanutbutter #Cookiesgglutenfree #Cookiesgchocolatechips #Cookiesichocolatechips #Cookiesibaking #Cookieskchocolatechips #Cookieskpeanutbutter #Cookieslchocolatechips #Cookiesmchocolatechips #Cookiesmpeanutbutter #Cookiesmglutenfree

Recipes adapted from : lollipopcakesupplies.com.au

INGREDIENTS

Icing
  • 1 1/2 cup confectioners' sugar
  • 3-4 tablespoons milk, water, or lemon juice

Sugar Cookies
  • 1 teaspoon vanilla extract
  • Assorted candies, sprinkles, or colored sugars, for decorating (optional)
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 cups all-purpose flour, plus more for rolling
  • 1/2 teaspoon baking powder
  • 1 large egg


DIRECTIONS 

  1. First, In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
  2. Then, Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
  3. Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
  4. For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.


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