Sugar Cookies
2018-12-16 16:52:47
Yields 24
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For the cookie dough
- 3 cupall-purpose flour, plus more for surface
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 cups (2 sticks) butter, softened
- 1 cups granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 tbsp. milk
For the buttercream frosting
- 1 cups (2 sticks) butter, softened
- 5 cups powdered sugar
- 1/4 cups heavy cream
- 1/2 tsp. pure almond extract
- 1/4 tsp. kosher salt
- Food coloring
Instructions
- In a large bowl, whisk together flour, baking powder, and salt and set aside.
- In another large bowl, beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.
- Shape into a disk and wrap in plastic. Refrigerate 1 hour.
- When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Cut out shapes and transfer to prepared baking sheets. Freeze 10 minutes (so your shapes hold while baking!).
- Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter until smooth, then add powdered sugar and beat until no lumps remain. Add cream, almond extract, and salt and beat until combined.
- Bake cookies until edges are lightly golden, 8 to 10 minutes.
- Let cool, then frost and decorate as desired.
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