Best Rolled Sugar Cookies and Butter Cream Frosting

Now that the holiday season is in full swing I wanted to share with you my favorite sugar cookie recipe. I found this recipe on the allreci...

Now that the holiday season is in full swing I wanted to share with you my favorite sugar cookie recipe. I found this recipe on the allrecipes.com website.  I love it for it's versatility and  the fact that it makes lots of cookies. Rolling out cookies takes time so I want to make the most cookies I can. :)


The Best Rolled Sugar Cookies
1 1/2 Cups of butter softened
2 Cups of white sugar
4 eggs
1 tsp of vanilla extract
5 Cups of all purpose flour
2 tsps of baking powder
1 tsp of salt


In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. 
Stir in flour, baking powder and salt.
 Wrap dough in saran wrap and put in the 
refrigerator for at least one hour (or overnight)
Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 to 1/2 inch thick.
I like mine thick. 
When done rolling it out cut into shapes using any cookies cutter. Although my favorite ones to use are Wilton Comfort/Grippy ones. You can find them here Wilton Cookie Cutter


I love these because they are not flimsy and have a rubber gripper on them that is safe for small hands.
Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 - 8 minutes in preheated oven. Cool completely.
YUM! Must wait for them to cool completely before frosting.
Now for the frosting. This is my mom's recipe. It is the easiest and I think it tastes the best! I have never written the recipe down so I will do my best with measurements here.
Frosting
1 1lb bag of powdered sugar
1 cube of room temperature butter
vanilla extract
milk


Grab a medium sized bowl. Pour half of the bag of powdered sugar in the bowl. Add the cube of softened butter. Take a fork and blend the powdered sugar and the butter together. You will want to do this so that the butter is well blended with the sugar. Take 1/2 a cup of milk and warm it in the microwave. You do not want it hot but warm. Pour some slowly into the butter, sugar mixture. As you pour it in, mix it with a rubber spatuala. Add more of the milk and continue to stir until you have the correct consistency. If you like your frosting thick you will not use the entire 1/2 cup of milk.  I like my frosting thick so it can be spread with a knife. Add 1 tsp of vanilla extract for flavor. It should look like this.
It then can be separated into containers and colored with food coloring to spread onto the cookies.
Spread the frosting on the cookies and gaze at the yumminess because I guarantee they will not last.








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Cindy Fincher: Best Rolled Sugar Cookies and Butter Cream Frosting
Best Rolled Sugar Cookies and Butter Cream Frosting
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