12 Days of Cookies: Day 6, Sugar Cookies with Buttercream Icing

Many days have passed since my last post, but the 12 Days of Cookies did continue up until Christmas Day.  While it kind of morphed into the 12 Days of Sweets and I started to enlist the help of others to make sure it got done, it was still a delicious venture.  My mom said these were the best sugar cookies she's ever had, so I highly recommend the recipe.  Of course, the buttercream icing was an irresistible touch.

Sugar Cookies

Recipe courtesy Alton Brown

Prep Time:

15 min

Inactive Prep Time:

2 hr 0 min

Cook Time:

9 min

Level:

Easy

Serves:

about 3 dozen-2 1/2 inch

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Quick and Almost-Professional Buttercream Icing

Rated: Submitted By: xoshadyxo Photo By: Gitano Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 8

"This basic confectioners' sugar- and butter-based icing can be tinted with food coloring for any occasion."

INGREDIENTS:

1/2 cup unsalted butter, softened 1 1/2 teaspoons vanilla extract 2 cups confectioners' sugar, sifted

2 tablespoons milk 3 drops food coloring, or as needed (optional)

DIRECTIONS:

1.	Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
2.	Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

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