Soft Frosted Sugar Cookies

Recipe testing “Soft Frosted Sugar Cookies”! These are delicious and very versatile. Add a little lemon juice or almond extract to the cookie dough for an extra pop of flavor. Add any color of food coloring to the frosting – I added a few drops of red to create a light pink hue.

Soft Frosted Sugar Cookies

For the cookies…
1 stick unsalted butter, soft
3/4 cup white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups white all-purpose flour
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt

For the frosting…
1 stick unsalted butter, soft
3 cups powdered sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
Splash of whole milk
Food coloring, if desired

Start first by making the cookies, by combining the soft unsalted butter with the white granulated sugar in a large bowl until light and fluffy. Beat in the large egg and pure vanilla extract.

Beat in the white all-purpose flour, baking powder, cream of tartar, baking soda and salt until just combined.

Roll this dough into balls the size of two tablespoons and place on a greased plate. Once the balls have all been rolled, cover with plastic wrap and refrigerate them overnight.

When ready to bake, preheat oven to 350 degrees F. Line two large baking pans with parchment paper. Place the balls evenly between the two pans, allowing some space between for the cookies to spread.

Place, one sheet at a time, in preheated oven for 8 minutes. After 8 minutes, remove and flatten each ball slightly with the bottom of a drinking glass. Return the cookies to the preheated oven for 4 more minutes to continue baking through. Once baked, remove and allow to cool before frosting.

To make the frosting combine the soft unsalted butter with the powdered sugar using a whisk. Add in the pure vanilla extract and salt. Gently whisk in the whole milk until you get your desired frosting consistency. The frosting should be thick but spreadable. Add in food coloring if desired. Frost cookies and serve.

Enjoy!

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Sugar Cookie Crust Lemon Bars

I LOVE anything and everything lemon! Lemon bars, lemon cookies, lemon candy, lemon brownies and did I mention lemon bars? If you browse my site you will find dozens of lemon based recipes! Well the recipe I am sharing today is also of the lemon, bar, variety and they are delicious! The base of the lemon bars are made from sugar cookie dough and the filling is foolproof! If you are looking for something new and different, these lemon bars are out of the box, unique, delicious and simple!

Sugar Cookie Crust Lemon Bars

1 roll Pillsbury sugar cookie dough
4 large eggs, beaten
1 1/2 white granulated sugar
2 tablespoons white all-purpose flour
2 tablespoons melted unsalted butter
2 tablespoons fresh lemon zest
1/3 cup fresh lemon juice

Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with non-stick cooking spray containing flour.

Break up the sugar cookie dough with floured hands and sprinkle evenly into the prepared pan. Again with floured hands, press down and pat evenly to create a crust. 

Bake in preheated oven for 24 minutes. 

While the crust is baking combine the beaten eggs, white granulated sugar, white all-purpose flour, melted unsalted butter, fresh lemon zest and fresh lemon juice. Whisk until combined and frothy. 

Pour over the hot crust and place back into the oven for 30 minutes. 

Remove from the oven and allow to cool until room temperature. Wrap in aluminum foil or plastic wrap and refrigerate overnight. 

When ready to serve, remove from refrigerator and lift bars out of the pan using the foil overhanging handles. 

Sprinkle evenly with powdered sugar. 

Cut, serve and store chilled. 

Enjoy!

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Chew This! Holiday Cut-Out Sugar Cookies

Happy “Chew This” Sunday! I am so excited to share this recipe with everyone for “Holiday Cut-Out Sugar Cookies”! I have some of the best Holiday memories making, and decorating, these delicious cookies! I have never been the “world’s best decorator”, but with these, you do not need to be! That is how these are supposed to look, made from scratch and decorated with love…

Holiday Cut-Out Sugar Cookies Chew This Blaise Doubman

Holiday Cut-Out Sugar Cookies

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, December 20th 2015 edition. By: Blaise Doubman 

Holiday Cut-Out Sugar Cookies are perfect for any time of year…
Blaise Doubman

Last year, my friend and neighbor Brooke Trennepohl, asked if I could provide some cookies for a “Frozen” themed birthday party she was throwing, and I happily agreed. I immediately went to work on testing recipes for both cookie and frosting. I found that the basic sugar cookie lacked flavor so I went to work on what I could add or take away, to make the cookie taste better and more like the ones I remembered from my childhood. During my childhood my grandparents and I would always decorate sugar cookies about a week before Christmas. I remember my Grandma Deloris and I decorating the cookies with bright blue frosting and all colors of sprinkles and decorations before I would dig in and eat most before she could even box them for me, to take them home. My Grandma Barbra and I would decorate the cookies with different colored sugars before baking them. Both were equally delicious and memorable. Ever since, I bake some type of Holiday cookie around Christmas, decorated or not, and I always remember the times and memories tied in with each cookie baking experience.

After experimenting with several different flavorings and sugars for this recipe, I found that a little pure almond extract really added to the overall flavor of the cookie, and really paired nice with the pure vanilla extract that I found essential to the cookie. After adding a little more flour than most recipes, a little more salt and an extra egg, what I would consider to be the “perfect” cut-out sugar cookie recipe was born. I use this recipe for anytime I want a delicious cut-out sugar cookie. Birthdays, Holidays, or just every day, I hope this recipe brings you great memories like it has for me…

Holiday Cut-Out Sugar Cookies

Make sure all ingredients are at room temperature before starting this recipe. There are a variety of ways to top these (if desired) but my favorite ways are by using royal icing, or a tinted buttercream frosting. Experiment and have fun! To make royal icing, beat 4 large egg whites until foamy. Gradually add in 4 cups powdered sugar and the juice from one lemon. Beat until thick and glossy. To make tinted buttercream frosting, beat 2 sticks of unsalted butter together with 1 tablespoon of vanilla extract. Next add 3 ½ cups powdered sugar and beat well. Finish by adding ¼ teaspoon salt and heavy cream until you reach your desired consistency. You will need around 3 tablespoons of heavy cream.

5 cups white all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 sticks (8 oz.) unsalted butter
2 cups white granulated sugar
2 large eggs
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract

In a large bowl, using a wire whisk, stir together 4 cups of the white all-purpose flour with the baking powder and salt until everything is combined. This is an easier and quicker way of “sifting” together the ingredients. Sit aside the other 1 cup of white all-purpose flour for sprinkling when ready to roll out the dough later.

In a separate large bowl, beat together the unsalted butter and white granulated sugar until light in color and fluffy in texture.

Next, add the 2 large eggs, pure almond extract and pure vanilla extract to the beaten butter and sugar mixture and combine until fully incorporated.

Gradually, add the dry ingredients into the wet, mixing a little at a time until a soft dough forms around your wooden spoon.

Turn the dough out onto the counter, and divide into two equal parts. Using the palms of your hands, flatten each out into a disk shape and wrap tightly in plastic wrap. Place in the refrigerator for at least 2 hours, or overnight.

When ready to roll out and cut your cookies, preheat the oven to 325 degrees F, and prepare your baking sheets with parchment paper.

Remove the dough from the refrigerator and allow them to stand at room temperature for about 10-15 minutes before rolling with your rolling pin.

When ready to roll out, lightly sprinkle a flat work surface and rolling pin with the reserved white all-purpose flour. Working with one disc of dough at a time, roll out the dough until about ¼-inch thick.

Cut out the cookies, using your desired cookie cutters, and transfer the cookies onto the parchment paper lined baking sheets. Repeat this process once with the leftover dough and discard the scraps. Repeat with the 2nd disc of dough.

When ready to bake off the cookies, place in preheated oven for 15 minutes until set and lightly golden brown in color.

Allow the cookies to cool on their baking sheets, before removing.

Decorate the cookies in any way that you desire before serving and eating.

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