Decorated sugar cookie are a MUST for the holidays around our house. Last year was the first attempt I made at making cut out cookies. I always thought they looked pretty, but that it would be too much work. Wow! Was I wrong! So, since I was ready to make them again, I decided to experiment with the icing a bit this year. I had my sister whip it together using powdered sugar, milk, and a bit of vanilla. She made it to the consistency of a glaze, so we could dip the cookies in. The result was smooth, just iced right cookies, and the decorations stayed on better!
Oven: 375, Yield: 36 cookies
2/3 c softened butter
3/4 c granulated sugar
1 t baking powder
1/4 t salt
1 T milk
1 t vanilla
2 c all purpose flour
1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, baking powder, and salt. Beat until combined. Beat in milk, egg, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
2. Divide the dough in half. Roll out half on a piece of floured wax paper to about 1/8 inch thick. Then, roll out the other half the same way, and lay them in the refrigerator for about 15 minutes.
3. Using a 2 1/2 inch cookie cutter, but into shapes. Place on a cookie sheet.
4. Bake at 375 for 7-8 minutes or until edges are VERY lightly browned. Transfer to a wire rack and let cool.
Basic Powdered Sugar Icing:
1 c powdered sugar
1/4 t vanilla
1 T milk
Combine ingredients and stir. Stir in additional milk, about 1 t at a time, until it is a little thicker than drizzle consistency. Dip the cookies in the icing, face down, and let the excess drip off. Lay them on wax paper and sprinkle. Allow to harden before storing. Store in an airtight container.