BEST Frosted Sugar Cookie Recipe EVER!

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I have tried a lot of different recipes for rolled sugar cookies. A number of years ago, I finally found the perfect one!

Most of the recipes you find on the Internet are actually published by bloggers. (I didn't ever realize this, until I became a blogger!) I wish I could remember where I copied this one from - I would love to give that person credit and personally thank them for such a perfect cookie!

In the past, I have decorated these cookies for Christmas, Valentine’s Day, the first day of school, soccer parties, etc.  Last week, I cut them out in a variety of shapes: 

• Shamrocks -  for St. Paddy's Day
• #1 cookies - to use in photos for my 1st Blogiversary post
• Flowers, pinwheels, dots and squiggles - just because!
• Hearts and A+'s - for the "End-of-the-Quarter Finals" college care package 

 Photos from my daughter, with permission: Tired but Happy College Students!
(I told my daughter they would be “getting A's!")

These cookies have amazing flavor on their own, but when frosted with my favorite sugar cookie icing, they become irresistible.  I made a few alterations to the original recipes, and my son says they are now similar (“but better”) to the highly-esteemed ones at the local bakery! 

There are a few things that make these cookies really unique and special.

• Thoughly chilling the dough makes it easier to work with.
• Scattering the rolling surfaces with powdered sugar instead of flour keeps the dough tender but still prevents it from sticking.
• Cutting these cookies fairly thick (1/4 - 1/2 inch) and being sure not to over bake them keeps them slightly chewy on the inside. (Don't worry though, if you do accidentally bake a batch till they are crunchy, they will still be pretty yummy!) 
• The almond-flavoring in the frosting adds a depth of flavor that makes the cookie irresistible.
• The frosting hardens to a dent-resistant firmness, but remains softly chewy with a slightly crunchy crust.

Ready to bake? 

I've rewritten the cookie and frosting recipes to include my alterations, and I am sharing them with you here.  Forget to lay out the butter? No worries - just follow my tip here!

Susan's Favorite Sugar Cookie Recipe

Printable Recipe: Click here  

Ingredients:

12 oz. (1 and 1/2 sticks) butter, softened

4 oz (½ cup) powdered (confectioner’s) sugar
16 oz. (2 cups) granulated sugar

4 large eggs

2 tsp vanilla extract

5 cups all-purpose flour

2 tsp baking powder

1 tsp salt

Additional powdered sugar to use when rolling out the cookies

Method:

Preheat oven to 400 degrees F.

1. Cream butter and granulated sugar and 1/2 cup powdered sugar together in a mixing bowl until smooth.  
2. Beat in eggs and vanilla.  
3. Stir together, then mix in the flour, baking powder and salt.  
4. Cover, and chill dough for AT LEAST one hour (or overnight.)
5. Sprinkle a flat smooth surface and a rolling pin liberally with powdered sugar.
6. Working with small amounts of dough at a time, (and keeping the rest in the fridge until ready to use) roll-out the dough on the powdered-sugar surface, ¼ to ½ inch thick.  
7. Cut into shapes with any cookie cutter.  
8. Place cookies 1 inch apart on parchment paper on cookie sheets. 

Bake 6 – 8 minutes in preheated oven, just until lightly browned.  Cool completely. Frost as desired.  

Note: Do not roll the shapes too thin, and do not overtake! Edges should just begin to brown.

Susan's Favorite Sugar Cookie Frosting Recipe

Printable Recipe: Click here

Ingredients:

2 cups confectioner’s sugar
2-3 tsp milk (adjust as necessary)
2 tsp almond extract
4 tsp light corn syrup
assorted food colorings 

Method:

1. Mix together powdered sugar,almond extract and just enough milk until smooth but still very thick. 
2. Beat in corn syrup until well incorporatated and icing is shiny.
3. Add food coloring (I prefer gel or paste variety) until frosting is desired shade. 

Note: If icing is too thick, add more corn syrup.

To frost cookies: Use a piping bag to outline shapes, then thin frosting with corn syrup a bit and flood the area inside. Let dry and harden several hours or overnight before stacking.

Tip: To easily fill a ziplock bag or piping bag with frosting, use the tall glass method I suggested to make Red Velvet Candy-Hearts.

I learned a new way to provide a clickable link (added below the recipe titles) for a printable version of these recipes. Let me know if you like this feature. 

This post may be linked to one of the great link-up parties I follow and list on my blog. Check them out!