Reposting for 2016 -
Day 18! Are you following along? A cookie-a-day until Christmas!? Today is a basic, traditional cookie you can find on most cookie platters. A sugar cookie. I like to use a glaze on them instead of frosting, only for the reason they are easier to stack and store. If you prefer to frost them with a thick buttercream frosting and sprinkle with sugar or jimmies, absolutely do it! They are so good that way! But because I do so much baking and because I do trays that have to travel, I tend to like the glaze.
Sugar Cookies
1 1/2 c granulated sugar
1 1/2 c butter, soft
2 eggs
2 tablespoons vanilla extract
4 c flour
1 t baking soda
1 t cream of tartar
1 t salt
Combine sugar and butter, beat until creamy with your electric mixer. Add eggs and vanilla. Beat well. Add dry ingredients and mix until blended. Chill dough until it's easy to work with; 30-60 minutes.
On lightly floured surface roll the dough to 1/4 inch thickness. Cut out cookies. Bake on lined baking sheets at 350 until the edges just start to turn golden brown, about 10 minutes. Cool on wire racks.
Icing Glaze
Makes about 1 & 1/3 cups
2 1/2 c powdered sugar
2 T water
1 T butter, softened
1 T light corn syrup
1/2 t almond extract or vanilla
Food color, if desired
Combine powdered sugar, water, butter, corn syrup and vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary to reach desired spreading consistency. Tint with food color, if desired. Glaze cooled cookies and let stand until hardened (6 hrs. or overnight).
