Last Minute Sugar Cookies
I did a lot of cookie baking last month. This by far has to be my most favorite, quick, easy and tasty cookie. I like my sugar cookies to be more buttery tasting, than sugary tasting – which I guess means I am more for a shortbread/butter cookie type gal. After attempting to make sugar cookies on my own, which failed horribly – the cookies looked more like sugar cookie biscuits, I grabbed this recipe that I knew worked and went to town!
My daughter’s birthday was coming up and I wanted to make her Hello Kitty sugar cookies, since she’s really into HK right now. I found a recipe on the internet, because I wanted these to be really big cookies – similar to Eat n Park’s Smiley Cookies. I looked at the recipe and was a little confused by the 6 tsps of baking powder part. Who am I to judge another recipe, it’s probably needed right?
Oh….why do I torture myself with new recipes when time is of the essence? I made them, the dough was sticky no matter how much I tried to fix it. I finally got the dough dry enough to portion out and flatten. I watched them bake and POOF they turned into a biscuit!?! I don’t know how I made a bread like product when I was aiming for a cookie, but when I try to make bread like products I get bricks! I will admit, they were tasty and instead of throwing the rest of the dough away I froze it, and used it as a crust for fruit pizza.
That’s when I decided to just go get a recipe that I knew worked, and I’d have to settle on slightly different final result. I would let my daughter decide what color icing would go on and I bought some pink sprinkles – since you can’t go wrong with pink AND sprinkles! We had fun decorating the cookies, as you can see by the piles of sprinkles on each cookie!
- ½ lb butter (2 sticks) – room temperature
- ½ c sugar
- 1 egg
- 2½ cups self-rising flour
- NOTE: Self rising flour substitute: 2½ cup all purpose flour plus 3 teaspoons baking powder plus ½ teaspoon salt)
- 1 cup powdered sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- ¼ teaspoon vanilla
- food coloring
- Pre-heat oven to 350 degrees
- Prepare 2 cookie sheets (lightly grease, or use parchment paper)
- Beat butter in a mixer to soften and gradually add sugar. Mix until light and fluffy.
- Slowly add flour until the dough becomes soft, but not sticky. Chill in the refrigerator if necessary for a bit.
- Roll dough into walnut sized balls, or use a small cookie scoop to portion.
- Gently flatten the dough balls with a fork (patterned), or palm of your hand (flattened for decorating/icing).
- Bake in batches for 15-20 minutes, until the cookies are a pale golden yellow color.
- Transfer cookies to a baking rack to cool.
- Mix the sugar and milk together until smooth
- Add in corn syrup and vanilla until icing is smooth and glossy. If too thick, add more corn syrup.
- Spoon icing over cookies as desired.
- Icing will set in about 30 mins.
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