This cookie recipe is formulated to stay sturdy, yet light and delicious. They hold their shape while baking, and they provide a beautiful canvas for all of your designs. You will know that the cookies are perfectly cooked when they have lost their sheen, but are not hard yet. They will finish cooking on the pan once you take them out of the oven. Makes 4-6 dozen.
The buttercream makes these cookies so creamy and delicious. It, along with my tinted sugar method makes so many design possibilities that fun to make.
To get a sparkly effect on your cookies, tint sugar with food coloring. I use a plastic bag to shake the sugar up with the food coloring to distribute the color quickly and uniformly. Sprinkle the tinted sugar on the cookies before you bake them.
You will know that the cookies are perfectly cooked when they have lost their sheen, but are not hard yet. They will finish cooking on the pan once you take them out of the oven. This makes them soft and creamy, while being durable. Makes 4-6 dozen.
Shannon’s Sugar Cookies
This cookie recipe is formulated to stay sturdy, yet light and delicious. They hold their shape while baking, and they provide a beautiful canvas for all of your designs. You will know that the cookies are perfectly cooked when they have lost their sheen, but are not hard yet. They will finish cooking on the pan once you take them out of the oven. Makes 4-6 dozen.
Ingredients
- 5 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cream of tartar
- 2 tablespoons cornstarch
- 1 cup unsalted butter softened
- 1 1/2 cups sugar
- 1/2 cup sour cream
- 2 eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
Instructions
- Preheat oven to 325°F.
- In a large mixing bowl, combine flour, baking powder, salt, cream of tartar and cornstarch. Mix well.
- In the bowl of a heavy duty mixer, cream butter and sugar.
- Add sour cream and whip well. Add eggs, one at a time. Scrape down the sides of the bowl with a spatula.
- Add the flour mixture to the butter mixture, one large spoon at a time (see video). Stir gently to combine. Add vanilla and almond extract.
- Halve the dough and wrap each in plastic wrap. Chill for 2 hours or up to one week.
- Before rolling, let each dough block warm (on the counter) enough to be malleable.
- Flour surface well before rolling. Roll out dough to desired thickness and cut with cookie cutters.
- Place on baking sheet covered with parchment paper. Bake at 325°F for 5-10 minutes. You will know that the cookies are perfectly cooked when they have lost their sheen, but are not hard yet. They will finish cooking on the pan once you take them out of the oven.
Video
Tried this recipe?Let us know how it was!
Classic American Buttercream
The best icing for a beginner to use for cake decorating.
Equipment
- Heavy Duty Stand Mixer is recommended
Ingredients
- 1 pound unsalted butter softened
- 2 pounds powdered sugar (8 cups) you can omit 1-2 cups if you want a less-sweet icing
- pinch salt
- 1/2 cup heavy whipping cream add more for a smoother less-stiff icing
Instructions
- Using the paddle attachment of your mixer, whip the butter until light and fluffy
- Add the powdered sugar a bit at a time. Scrape down the sides of the mixer with a spatula, intermittently.
- Add the salt and the heavy whipping cream. Whip on high for a couple minutes.
- Swap out the paddle attachment for the balloon whip attachment. Whip on high for about 3 minutes.
- Cover with plastic wrap until it's time to use the icing.
- Always make more buttercream than you think you'll need. It freezes excellently.
Tried this recipe?Let us know how it was!
