For years now I would spend every holiday season trying new sugar cookie recipes, looking for the perfect one. The one that was both crisp and soft and delivered just enough flavor without being too sweet. The one that would hold a shape and hold up to icing and when iced have the perfect balance of cookie and icing so neither overwhelmed. Last year (2016) I stumbled on this recipe at Chef In Training, the author, Nikki, has some delicious recipes I am thoroughly enjoying and I have to say, I am really grateful for this beauty. She promises that they are the Perfect Sugar Cookie and she doesn’t lie. I like to make them bite size and they’re addictive. I prefer a basic glaze rather than buttercream which she recommends, I am including both so you can try them both and see which you prefer.
Perfect Sugar Cookies
Ingredients
For Cookies:
- 1 Cup Butter
- 1 Cup Sugar
- 1 Egg
- 1 tsp Vanilla
- 2 Tbsp Milk
- 3 Cups Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
Buttercream Frosting:
- 2/3 Cup Butter, Softened
- 3 Cups Powdered Sugar
- 1 tsp Vanilla
- 2 Tbsp Heavy Whipping Cream (More Depending On Desired Consistency)
- Food Coloring
Glaze:
- 1 Cup Powdered Sugar
- 4-5 tsp Milk
- 1 tsp Vanilla Extract
Instructions
- In a large mixing bowl cream butter and sugar
- Add egg, vanilla and mix well
- Add milk and beat again
- Add flour, baking powder, and salt
- Chill dough for about 30 minutes
- Preheat oven to 350 degrees
- Roll dough about 1/4" thick onto a lightly floured surface. Cut cookies using a cookie cutter and place on cookie sheet
- Bake at 350 degrees for 8-12 minutes depending on your preference for chewy or crispy
- Frost when cooled
Buttercream Frosting:
- Cream butter in a large mixing bowl.
- Add powdered sugar, vanilla and whipping cream or milk until smooth and creamy
- Add more powdered sugar or cream to achieve desired consistency
Glaze:
- Add Vanilla to powdered sugar then drizzle milk in slowly while mixing well until glaze is the desired consistency