Sugar Cookies you'll Never Forget!

If you’ve been looking for the perfect sugar cookie recipe for cutouts….then this is definitely it! I’ve been making these delicious cookies for…… oh my goodness, I’m not going to actually tell you how many years! Deliciously mild flavor….. and the best part is, they don't spread out in the oven!  These pictured are my Cocoa Version. Such a nice twist and makes these cookies much more than your everyday, run of the mill sugar cookie:)  Gingerbread can be frosted the same way....Stay tuned for that recipe next!  I make my gingerbread cookies with Coconut Oil rather than butter.  So much better for you.

So Here we go.................................................

Ingredients

For the Cookies

• 5 cups all-purpose flour, plus more for rolling out your dough
• 2 cups granulated sugar
• 4 eggs
• 1 1/2 cups unsalted butter (3 sticks), softened
• 1 1/2 teaspoons vanilla, almond, peppermint, or coconut extract
• 2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 Cup of Dark Cocoa Powder (if desired)

For the Frosting

• 2 cups powdered sugar
• 1 tablespoon honey or lite corn syrup
• 2-4 tbsp. milk
• 1 teaspoon vanilla, almond, peppermint, or coconut extract
• Food coloring
  Instructions

1. In the bowl of a mixer fitted with the paddle attachment, cream together butter and sugar. Mix in eggs and extract until well-combined.

1. In a separate bowl, whisk together remainder of cookie ingredients. Add dry ingredients to wet in batches until combined.

1. Divide dough into quarters, form into discs, and wrap in plastic wrap and chill for at least 2 hours.

1. Preheat oven to 400°.

1. Removed one disc from fridge and roll out on floured surface until dough is 1/8"-1/4" thick.

1. Cut with cookie cutter and baked on an ungreased cookie sheet for 6-8 minutes, watching closely. Cookies are done when bottoms are just barely golden brown. Let cool completely on wire racks before frosting. Make sure cookie sheets are cool to touch before place more cookie dough on them.

1. For frosting, combine sugar, two tablespoons milk, and honey or Corn Syrup, adding more milk until frosting reaches desired consistency. For piping and spreading, you're looking for a thicker frosting (like cake frosting), for dipping or brushing cookies, you'll want it a little bit thinner.

1. Pipe, spread, brush or dip onto cookies. Will dry to a soft frosting with a glossy coating. If you'd like to use sprinkles, apply them before the frosting dries.

1. ENJOY FOLKS….AND SO WILL YOUR FRIENDS!

 

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