Cookies are a common occurrence at the TR household. Our kids love baking them and we all love eating them. Although we readily consume all sorts of cookies, there is no doubt that the one we enjoy the most is a Roll-out Sugar Cookie with homemade icing. They’re fun to make! You get to use cutters to create all sorts of shapes and you get to decorate them—it’s quite a process.
We’ve spent several years trying different recipes for these particular cookies and their icing, before we found the perfect one.
Tip 1: Pick up fun cutters at the after-holiday sales at Target and other big-box stores. We never pay more than a dollar for a cookie cutter.
The Cookies:
2 Sticks Butter (8 oz. total)
1 Cup Sugar
¾ t Salt
1 ½ t Baking Powder
2 t Vanilla Extract
1 Egg
¼ Cup Sour Cream
3 T Corn Starch
3 Cups Flour
1. Mix Butter and Sugar together with Salt and Baking Powder. When well blended, add vanilla and egg (first, beat the egg in a separate bowl for best results). Mix in sour cream, then cornstarch and flour.
2. Let the dough rest in the fridge for as long as you can stand- a half hour is pretty good, but we rarely last that long.
3. Flour a clean surface for rolling out the cookies. Work with a portion of the dough at a time, roll to about ¼ inch thickness. Try to keep the thickness even. Use your cutters to get as many cookies as you can out of each rolling.
4. Put cookies on a non-stick pan, and bake at 350 degrees for 9 minutes. If they are browning on the edges, they are already done.
5. Put cookies on a wire rack to cool. Cool off your cookie pan before you put the next batch on.
6. Cookie dough will last for several days in your fridge. Just let it warm up a little bit and it will become soft enough to roll out.
Tip2: You can also pick up sprinkles and jimmies at post-holiday sales!
Icing:
2 1/4 Cups Confectioner’s Sugar
2 T Honey
2 T Milk
Food Coloring
1. Mix the sugar with the honey.
2. Slowly add the milk. If the icing seems too thick, you can add milk, a teaspoon at a time to thin it out. If icing gets too thin, add a small amount of sugar.
3. When icing is finished, separate out small portions into separate bowls for each color you want.
4. Icing stores easily in a covered container in the fridge, just bring it back up to room temp to use.
5. Let cookies cool before icing. Add jimmies, colored sugar or other add ons while the icing is fresh.
Have fun making these super-easy cookies!