Super Easy Sugar Cookies.
I made these cookies over Easter and they were devoured. This is, by far, one of the easiest sugar cookie recipes I have tried. Considering how easy they are, they are some of the best tasting. These aren't my fancy-smancy cut-out-to-die-for-ones. These are the tasty, quick, we've-got-to-get-going-ones. I also like these because, unlike my fancy cut-out ones, the bake/taste/function well with my cheap ingredients from Aldi and Kroger. If you want fancy desserts, seriously, check out my sister's blog.
I scoop them with my small cookie scoop to bake to approx. 2-2 1/2 inch wide cookies. I have also made big ones by rolling them with my hands. The one time I put this recipe in the fridge and rolled the dough for cut-outs, the cookies baked thin and didn't hold their shape very well. But they tasted great.
Easy Sugar Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract (must be real, not imitation)
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls (or use a small cookie scoop), and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
This is not for the weak of heart. If you like a light glaze icing on your cookies, this is not the topping for you. This is serious frosting. Robert doesn't like frosting until it's so bad for you/good tasting that it threatens your life. This is a little sweeter, slightly rich, and fluffy. It coats the cookies in a thick layer.
- 1 stick (1/2 cup) butter, softened
- 2 3/4 cup powdered sugar
- 2-3 tablespoons milk
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla
1. Using a mixer and slowly increasing the speed, whip together the butter and 1 cup of the powdered sugar. Make sure you beat the butter well to create a lighter texture.
2. Add the vanilla and mix in.
3. Beat in, slowly, the whipping cream and a little more sugar beat. Beat well on a medium speed.
4. Slowly alternate in the milk and the remaining sugar. If mixture is too runny, add small amount of powdered sugar. If mixture is too thick, add small amount of milk.
5. Frost cookies as desired. If cookies fall apart while frosting or frosting is difficult to work with, add a little more milk and beat well.