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These sugar cookies are fairly quick, easy and versatile. They are very easy for kids to make and decorate, but can also be made to look a little more classy. They're great as Christmas cookies, but can be changed for any special day with a different cookie cutter or flavored frosting. It's a perfect recipe for beginning bakers.

I will say what/how much of the ingredients you use at each step for convenience, and pictures of what the dough should look like...if yours doesn't look like that then you either need to mix more or you missed an ingredient. And, as my mother always told me, clean up as you go. By the time you get to the end you may be tired, and if you clean up your messes as you're mixing or baking you'll be done the same time as your cookies will be ready to eat!

Step 1: Ingredients

1) Make sure before you start that you have ALL these ingredients as well as a baking sheet and cookie cutters (or you can use a drinking glass to cut circles):

Cookies:
-2/3 cup butter (make sure you set it out for awhile first so it softens)
-3/4 cup granulated sugar
-1 teaspoon baking powder (don't mix up with baking soda!)
-1/4 teaspoon salt
-1 egg
-1 tablespoon milk
-1teaspoon vanilla
-2 cups flour

Frosting(optional but highly suggested):
-1 cup powdered sugar
-1/4 teaspoon flavoring (vanilla, lemon juice, peppermint flavoring, etc)
-1 tablespoon milk


Step 2: Mixing

2) In your kitchen-aid, or a large bowl, cream(beat) for about 30 seconds until consistency changes:
- 2/3 cups butter (be sure it's softened or it will damage your mixer. If you are in a hurry you can defrost the butter in the microwave, but be very attentive; many times I've accidentally melted the butter, which can change the dough's consistency.)

3)Add the:
- 3/4 cup sugar
- 1 teaspoon baking power
- 1/4 teaspoon salt

4)Beat together until all is combined. Remember to scrape the sides to incorporate all the ingredients.

Step 3: Mixing (again)

5) Beat in:
-1 egg (always break in a separate bowl so it's easier to catch shell pieces that sneak through)
-1 tablespoon vanilla (the vanilla bottle is an old bottle that we keep refilling. My vanilla isn't really that old, I just like the look of the vintage bottle)
-1 tablespoon milk

6) Remember to scrape sides of the bowl


Step 4: Flour Step 3

7) At low speed (unless you want flour all over the kitchen and your lungs) add the:
-2 cups flour
There will be some dry crumbs at the bottom of the bowl no matter how much you mix the dough. When you refrigereate it, just incorporate these crumbs in by hand.

(IMPORTANT: Up until this point you can mix the ingredients quite a bit, but once you add the flour only mix as much as you have too, or the dough will become stiff. )

Step 5: Refrigerate Step 4

8) Now that the dough is mixed, take it and put it in a container( plastic wrap or a sandwich size Ziploc baggy are the perfect sizes too).

9)Label, not only what it is, but the date (if you are forgetful or aren't going to make them right away) and what temperature to bake it at (in case you don't want to get the recipe out again).

10) Put in the fridge overnight, or at least for a few hours. You can bake right away, but I've found the dough to be most cooperative if it's cold. If it gets too warm and soft it sticks to the counter and a lot more flour and patience are used up in the process.

Step 6: Cut Out! Step 5

11) Roll the dough out to about 1/8 in. on a floured surface. (or however thick you want the cookies. Just remember that however thick or thing your dough is, is how much more or less time you have to bake the cookies). You'll have to sprinkle flour on the dough as you go too to keep the rolling pin from sticking.

12) Cut out the cookies and place on a un-greased baking sheet.



Step 7:

13) Bake for about 7 min. at 375 degrees (or until the tips of cookies start to turn gold. watch them closely the first time you make them, although these cookies are good soft or crunchy. )

14) Pop out of the oven and use a spatula to place directly on a cooling rack or cutting board (if you wait, they become stiffer and are harder to get off the sheet without breaking).

15)Wait for them to cool before applying frosting. 

(The pictures are of about how brown you want them on the tips and underside of the cookie)

Step 8: DECORATE AND EAT!!!

16)Make frosting: 
Combine 
-1 cupsifted powdered sugar
-1 tablespoon milk
-1/4 teaspoon vanilla (Or whatever flavor you want. Lemon is a nice light flavor for summer, or peppermint for Christmas. You can also use any juices to flavor.)
(I usually just mix the different parts until they come out the consistency/flavor I like, and add more sugar or milk until its right.)

17) Use assorted sprinkles or different colored frosting to decorate. Be creative!

18) Now share or eat!!! Best with homemade hot cocoa =)

(I got this recipe from the Better Homes and Garden cookbook 75th edition, but have added my own ideas/suggestions.)


<p>How many does this recepie make</p>
Love the step-by-step instructions...they are clear, to the point and have great tips included. Pictures help me to see how things should look along the way as well as the end product. I especially like the inclusion of the picture of the back of the baked cookie -sometimes I wonder when things are really &quot;done&quot;.
I think It is very tasty! <br>I will try to cook it
Very lovely!

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