I have been meaning to share this recipe for a long time and with Valentine’s Day around the corner I thought it was a perfect time to spread the love. These are, quite simply the best sugar cookies you will ever eat. I used to have bad associations with sugar cookies… you know the buttery stale kind you get in a red plaid tin at Christmas or the ones that are passed out with apple juice in elementary school? The worst. I will almost always take a chocolate chip cookie over a sugar cookie, but…
…when I friend of mine shared this family recipe with me I was a total convert. My daughter Daphne and I have made these at least half a dozen times and she is only four. Baking is one of our favorite mommy daughter activities, and even though these taste gourmet they are incredibly easy to make. You can also make the dough far in advance and freeze it and just pop it out when you are ready to make your next round of cookies.
For the dough:
SIFT: 3 cups of flour + 1 teaspoon of baking powder + 1/2 teaspoon of salt
CREAM: 1 cup of butter + 3/4 cup of sugar + 3 tablespoons of milk + 1/2 teaspoon of vanilla + 1 egg
Refrigerate for an hour or freeze and thaw before ready to use. Roll out and cut, bake for 6-8 minutes at 400 degrees. Allow cookies to cool to room temperature before frosting.
For the frosting:
1 box of powdered sugar + 1/2 teaspoon of vanilla extract + 1/4 cup of milk until desired consistency. Food coloring and decoration as needed.
The best part… taste testing. We really have to make these in small batches, otherwise we just inhale them. And PS, my pink Charleston Rice Beads will be available for pre-order online next week!