I hope you all had a lovely Valentines Day. Mine was wonderful, complete with breakfast made for me then cookie making and ended with a dinner get together and cards.  I love sugar cookies, especially when they are perfectly tender inside with a slightly crisp edge. There are 2 important steps in making a perfect sugar cookie: 1) chill your dough before cutting, for at least an hour 2) don’t over bake or bake on too high of heat.  

Sugar cookies 

Preheat oven to 350 and line baking sheets with parchment paper

  • 1 stick butter, room temp
  • 1 C sugar
  • 2 C all purpose flour
  • 1 egg, lightly beaten
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 2 TB milk
  • 1 tsp vanilla, pure not imitation

In medium bowl, sift together flour, salt and baking powder.  In the bowl of a mixer (with paddle attachment) cream butter & sugar until light and fluffy. Add egg, milk and vanilla, mix completely. Slowly add flour mixture and beat just until combined. Split dough in half, place on plastic wrap forming a disc and cover completely. Refrigerate for at least 1 HR. Roll to 1/8 in thickness and cut desired shapes, bake 10 minutes. 

Royal icing

  • 1lb powdered sugar
  • 3 egg whites
  • 1/2 tsp cream of tarter
  • 1 tsp vanilla or almond flavoring