Sweet Tooth Sugar Cookies
I have tried for years to find a wonderful sugar cookie recipe. Hon, this one’s a winner.
Preheat oven to 350 degrees F.
This recipe makes a large amount of cookie dough. I made the dough, then froze* half to be used at a later date.
6 cups flour
3 teaspoons baking powder
2 cups butter
2 cups sugar
2 teaspoons vanilla extract
1 teaspoon salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla and mix well. In a separate bowl, combine dry ingredients. Add dry ingredients to butter/ sugar mixture in increments until the flour mixture is completely incorporated.
Chill in fridge for about one hour then let sit on counter while you prepare the surface you are using to roll out the dough. Roll dough to desired thickness and cut into shapes. I used snowflake cookie cutters for the cookies above. I bake cookies on cookie sheets lined with parchment paper but you may bake them directly on your ungreased cookie sheets.
Bake 8 to 10 minutes or until edges turn slightly brown.
Yield: Whole recipe makes approximately 4 dozen cookies, depending on cookie cutter size.
Sweet Tooth Cookie Icing
3 3/4 cups confectioners sugar
3 Tablespoons of meringue or dried egg white powder (I used the brand Deb El and a product called Just Whites.)
6 Tablespoons warm water
1 teaspoon vanilla, optional (note: adding vanilla adds flavor but tints the color of the icing)
food coloring, optional
sprinkles, decorating sugar
Beat 4 to 5 minutes by hand. Stir in optional flavorings. I cut the icing in half, keeping one half white and adding a couple drops of blue food coloring to the other half for these snowflake cookies. Thin icing, if needed with extra Tablespoons of warm water. Decorate as desired.
*After I defrosted the second half of the dough, I had to knead it a few minutes before I could work with it.