Sugar Cookies
Rated 0 stars by 1 users
Ingredients
-
2.5 cups of Harvest Moon Mills Sifted All-Purpose Flour
-
1 cup of unsalted butter (softened)
-
1 cup of sugar
-
1.5 teaspoons of vanilla extract
-
3/4 teaspoon of baking powder
-
3/4 teaspoon of table salt
-
1 large egg
-
1 cup of powdered sugar
-
2-3 tablespoons of milk
-
1 teaspoon of vanilla extract
Sugar Cookie Icing
Directions
Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.
Add egg and vanilla extract and beat until completely combined.
In a medium-sized bowl, whisk together, flour, salt and baking powder.
Gradually stir the dry ingredients into wet ingredients until dough is completely combined.
Lay out a large piece of plastic wrap and transfer half of the dough onto the wrap.
Cover dough with clear wrap or wax paper and mold into a flat disk. Wrap tightly. Repeat with remaining cookie dough in another piece of plastic wrap. Transfer dough to refrigerator and chill for 2-3 hours and up to 5 days.
Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
Dust a clean surface with flour and place one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to ⅛" or ¼" for thicker, softer cookies.
Use cookie cutters to cut out shapes and use a spatula to transfer shapes to the baking sheet, spacing at least 1" apart.
Bake at 350F (175C) for 8-10 minutes (this is for cookies that are approximately 3" . Smaller cookies will need less time.
Icing and sprinkles are optional. Allow cookies to cool completely on cookie sheet if applying.
Sugar Cookie Icing
Combine the powdered sugar, milk and vanilla extract in a bowl. Mix until smooth.
Recipe Note
Yields 30-40 cookies depending on the desired thickness of dough.
Ensure cookies have completely cooled before icing.
