Its ok, its ok, I know.
I have been there. When I was first married I did not even know how to turn on the oven. But a little youtube and hunger go a long way in the teaching department.
So, in honor of everyone out there who burns toast and forgets at add cheese to lasagna and says that scrambled eggs are their favorite only because that's the only way they can make them... this is for you.
I want YOU to shine this holiday season.
I am going to share my favorite sugar cookie recipes of all time. I have made lots. I know what works and trust me on this one, this is by far the best sugar cookie recipe ever.
If you make this, people will be asking you for your recipe and they will be trying to sneak just one more.
I will also share my no fail sugar cookie icing recipe.
BONUS: I am also going to give you a secret tip in how to make beautifully decorated cookies.
Amanda's Amazing Sugar Cookies
- 1-½ cup Butter (I Use Unsalted)
- 2 cups Sugar
- 2 whole Eggs
- 2 whole Eggs Yolks
- 4 teaspoons Vanilla Extract
- 2 teaspoons Almond Extract
- 4 cups All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
In a mixer, beat butter and sugar until well combined, about 2 minutes.
Add in 2 eggs and 2 egg yolks and mix until combined.
Add in vanilla and almond extract; mix until combined.
In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.
I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.
Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.
Amanda's Awesome Icing
- 1 cup Confectioners Sugar (powder Sugar)
- 1 Tablespoon Milk
- 1 drop Lemon Juice (fresh Or Processed)
- 1 Tablespoon Light Corn Syrup
Combine powder sugar, corn syrup, and lemon juice in a bowl.
******This next step is important!******If you need a thicker frosting, say for outlining your cookies, add LESS milk.
Just a drop at a time. If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.
If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quantity can remain the same.
If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
If you want more SHINE, use more corn syrup and less milk. This frosting will stay good for days in the fridge.
Now... would you like to do this?
(please say the next sentence in your head without pausing just to get the full effect) Really and truly I cannot tell a lie I promise you from the bottom of my heart you can do this and you can do this well it really is easy.
Its just dots.
Get a zip lock bag, put some icing into it, cut off the tiniest tip possible from the corner of the bag and just put some dots on your cookie.
Do any design you want... I promise it will look good. Do a cross or a tree or a word or just outline the cookie in dots.
That is one of my favorite tricks! Dots. Lots and lots of dots.
Click here for some ideas or inspiration.
Go forth and conquer!