Rachel's Recipes

Sugar Cookies

Posted on: December 13, 2009

This is the sugar cookie recipe my family has been using for as long as I can remember. The buttercream is absolutely delicious, especially when chilled, but since it doesn’t always travel well I like using the egg wash option when I want to easily transport them. Both ways are tasty.

1 c butter
1 c sugar
3 eggs
1 1/2 teaspoons vanilla
3 1/2 c flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream butter and sugar. Beat in eggs and vanilla. Blend in other ingredients. Chill at least three hours. Divide dough in half and roll out to cut with cookie cutters.

Bake at 375 degrees for 8-10 minutes.

Egg Wash and Decorative Icing
egg yolks (one per color you want to use)
teaspoon water per egg yolk
food coloring
1 1/2 c powdered sugar
2 Tablespoons milk
Decorate the cookies with an egg wash before baking. Mix one egg yolk with one teaspoon of water and a couple drops food coloring. Paint onto the unbaked cookies with a pastry brush. After the cookies have cooled, frost with decorative icing made from powdered sugar and milk. Slowly add the milk to the powdered sugar to create a thick frosting that stands on its own (if it’s too runny add powdered sugar or just frost a glossy coat onto the cookies). Pipe onto the cookies.

Buttercream Frosting
1/2 c butter
1 1/2 c powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla

Combine and spread on the cookies.


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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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