The Best Rolled Sugar Cookies

I was eager to try out the new cookie cutters I purchased (on a whim – Ikea always gets you right before the registers!), so I found this great recipe on the allrecipes site.  It is rated 4.5 with 6,265 reviews- you just can’t argue with those numbers.  I decided to give it a try and the cookies turned out fantastic just as I had expected!  This recipe was a bit challenging –  I made the full recipe (which yielded about 5 dozen cookies).  Because of the sheer quantity of cookies to cut and the short cook time, this was quite an undertaking!  My efforts were certainly appreciated; my coworkers at the office demolished about 45 cookies in one afternoon! 
 
 
Ingredients:
 
For the cookies:
1 1/2 cups butter, softened
2 cups white sugar 
4 eggs
1 teaspoon vanilla extract 
5 cups all-purpose flour 
2 teaspoons baking powder
1 teaspoon salt
 
For the icing:
2 cups confectioners sugar
lemon juice
sprinkles
 
To begin, use a mixer to blend together the sugar and softened butter in a large bowl.
 
 
Beat in the eggs and vanilla.
 
 
Add the salt and baking soda, and stir in the flour in thirds.
 
 
 
Once the dough has come together, cover with plastic wrap and refrigerate over night.
 
When the dough is chilled and you are ready to cook, preheat your oven to 400 degrees. I stuck with the recipe here and floured a surface to roll out my cookie dough.  In hindsight, I would have put down parchment paper, rolled the dough on the parchment paper, cut the cookies, and removed the excess dough.  This would save a lot of clean up and hassle – this dough is very sticky.  It also would make transferring the cookies to the sheet much easier!
 
Roll out the dough to be 1/2 inch thick, and cut out your shape with the cookie cutter.
 
 
Place cookies on a non stick cookie sheet and bake until the edges are very lightly browned.  The recipe suggests 6 – 8 minutes, my cookies were ready in 5 minutes flat!
 
 
Remove cookies from the sheet and cool completely.
 
Now to make the icing.  Combine the confectioners sugar with just enough lemon juice to keep the mixture thick. 
 
 
 
Paint each cookie with a layer of frosting.  Sprinkle with sprinkles!
 
 
Voila! The BEST rolled sugar cookies!  WOW – this makes a lot of cookies! Share with friends and enjoy!
 
 
-Chef Hallie
 
Best Rolled Sugar Cookies
Based off the allrecipes post, amazing and perfect rolled sugar cookies!
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For the cookies
  1. 1 1/2 cups butter, softened
  2. 2 cups white sugar
  3. 4 eggs
  4. 1 teaspoon vanilla extract
  5. 5 cups all-purpose flour
  6. 2 teaspoons baking powder
  7. 1 teaspoon salt
For the icing
  1. 2 cups confectioners sugar
  2. lemon juice
  3. sprinkles
Instructions
  1. To begin, use a mixer to blend together the sugar and softened butter in a large bowl.
  2. Beat in the eggs and vanilla.
  3. Add the salt and baking soda, and stir in the flour in thirds.
  4. Once the dough has come together, cover with plastic wrap and refrigerate over night.
  5. When the dough is chilled are you are ready to cook, preheat your oven to 400 degrees. I stuck with the recipe here and floured a surface to roll out my cookie dough. In hindsight, I would have put down parchment paper, rolled the dough on the parchment paper, cut the cookies, and removed the excess dough. This would save a lot of clean up and hassle - this dough is very sticky. It also would make transferring the cookies to the sheet much easier!
  6. Roll out the dough to be 1/2 inch thick, and cut out your shape with the cookie cutter.
  7. Place cookies on a non stick cookie sheet and bake until the edges are very lightly browned. The recipe suggest 6 - 8 minutes, my cookies were ready in 5 minutes flat!
  8. Remove cookies from the sheet and cool completely.
  9. Now to make the icing. Combine the confectioners sugar with just enough lemon juice to keep the mixture thick.
  10. Paint each cookie with a layer of frosting. Sprinkle with sprinkles!
Notes
  1. When the dough is chilled are you are ready to cook, preheat your oven to 400 degrees. I stuck with the recipe here and floured a surface to roll out my cookie dough. In hindsight, I would have put down parchment paper, rolled the dough on the parchment paper, cut the cookies, and removed the excess dough. This would save a lot of clean up and hassle - this dough is very sticky. It also would make transferring the cookies to the sheet much easier!
Half Baked Cooks http://halfbakedcooks.com/

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