Sugar cookies are one of my most favorite! They are delicious with or without icing and just make it feel like Christmas (to quote Gwen Stefani). I think they are pretty perfect!
I was not able to find a card in Granny’s Recipe box, but this is the one that she would always use. My Mama included it in a cookbook she gave me many years ago. According to the card, Granny found it in a local area newspaper. It’s easy to work with and freezes well too.
The icing recipe may be from Martha, not sure, can’t remember! It’s a great sub for the traditional royal icing if you aren’t into raw egg whites. I’ve been using golden syrup (made with cane sugar) instead of corn syrup lately and it’s a great replacement. Gives a similar consistency and flavor.
1 cup butter
1 cup sugar
1 tsp. vanilla
Whisk dry ingredients together:
3 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
First, cream butter and sugar thoroughly, then add the egg and vanilla, mix well. Add dry ingredients and mix until dough is formed. Chill dough for several hours or overnight. It may also be frozen at this point as well, for up to 6 months.
When you are ready to bake, set oven to 350F. Roll out dough evenly on a lightly floured surface and using your favorite cookie cutters, cut out dough. Bake on un-greased baking sheet for 8-10 minutes.
I like to use a mat similar to the Silpat. Cookies will slide right off and your pan will stay clean. Quantity of cookies will depend on the cookie cutters, but normally I get several dozen.
If you can wait long enough for them to cool, here is the icing recipe:
1 cup powdered sugar
2 tsp milk
2 tsp golden syrup or corn syrup
(If the icing is too thin, add more sugar, too thick, add more milk. Remember, you can always add more of something, but you can’t take it out.)
Food coloring may be added if you so desire, icing will have a nice shiny finish. I always like to add some sprinkles and sanding sugar as well.
I hope you all enjoy the holidays and will make some of these sugar cookies to go with them!