
Tis the season!
(For Hamlet and, of course, all)
Classic Cut Out Sugar Cookie
Be warned, this batch makes a TON of cookies so you can cut in half if you wish.
1 1/2 cups of butter, softened
2 cups of white sugar
4 eggs
1 teaspoon of vanilla extract
5 cups of flour (sifted)
2 teaspoons baking powder
1 teaspoon of salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder and salt.
Cover and chill dough, at least an hour (I do overnight). It can be frozen too, so you can make far ahead.
Preheat oven to 400F degrees.
Roll dough on floured surface/counter to about 1/4 inch thickness. Cut into cute shapes with cookie cutter.
Place about 1 inch apart on ungreased cookie sheets.
Here's the hard part. I bake for about 4 minutes, at higher altitude. Watch your first batch for time. You don't want the edges to burn. They will still look light, but not doughy.
Cool completely on cooling rack before frosting.
This is the frosting I use (it's delicious).
Frosting
2/3 cup of butter, softened
4 cups of confectioners sugar (powdered)
2 tablespoons of milk
1 teaspoon of vanilla extra
(if too thick add more milk, too thin, add more sugar)
Cream together butter, sugar, milk, and vanilla until light and fluffy (or thinner if you like it more like royal icing) and frost those cookies! I add sprinkles and the like right after I frost while still wet. If you want, you can add gel coloring to make the frosting different colors, too.