Soft Sugar Cookies- this is my go to sugar cookie recipe and my mom's too, since I shared it with her a few years ago. We felt like maybe they did need a bit of extra sugar, so we did an extra 1/2 cup. They are wonderful, soft, but not too soft and perfect for decorating. I made them kind of thick, because I don't care for thin cookies. My kids go crazy over these and they were the first to go in this house.
SOFT SUGAR COOKIES (even has the word "soft" in the name!)
3-1/4 C. flour, sifted
1 tsp. baking soda
1 tsp. salt
1/2 C. soft butter or margarine
1 C. sugar (I use 1 1/2 C.)
1 egg, unbeaten
1-1/2 tsp. vanilla or 1 tsp. nutmeg
1/2 C. sour cream
Sift together flour, baking soda and salt. Combine butter, sugar, egg and flavoring in large bowl. With mixer, cream on high speed for 2 minutes. Add sour cream and half of flour mixture. Blend on medium speed for 1 minute. Add remaning flour and stir by hand. Divide dough in half and roll on lightly floured surface to 1/4" thick. Sprinkle with sugar. Cut with floured cutters. Place on ungreased cookie sheet. Bake 8-10 minutes in 350-degree oven.
Sugar Cookie Icing- this is the recipe my mom uses to decorate cookies. It is perfect. Dries so you can stack them but doesn't get hard and crunchy. We did have to add a little more corn syrup and milk and she said if it starts to set up on you just add extra corn syrup.
Sugar Cookie Icing
Cyndy (MyPB&Jelly) Allrecipes
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.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Cyndy
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