This is the best sugar cookie recipe it is….promise! They turn out fabulous each and every time I make them. I have many friends and readers who love them. This is a recipe I come back to again and again. They keep and taste fresh and wonderful for days. Each season I decorate the cookies a little differently. I hope you have a wonderful Valentine’s Day filled with hugs, kisses and cookies.
Cookie Recipe
2 sticks butter
1 1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoon baking powder
2 teaspoon vanilla
1 large egg
1/4 cup sour cream or heavy cream
3 tablespoon cornstarch
3 cups all purpose unbleached flour
In a standing mixer cream butter, sugar, salt and baking powder until light and fluffy. Then add vanilla and egg beat well until blended light and fluffy. Sift the cornstarch into the flour. Add half the flour and sour/cream to the butter mixture mixing in completely. Add the rest of the sour/cream and flour, mix until well incorporated.
Divide into 2 round disk wrap and put in the refrigerator for 30 minutes.
Heat oven to 350. Roll cookies out on a floured surface. Bake cookies on a parchment paper lined baking dish. Roll the cookies rather thick I like them about 1/8 inch thick.
Bake the cookies for 10-14 minutes. Let cookies cool completely on a wire rack before icing.
Icing Recipe
2 1/4 cups confection sugar ~ sifted
2 tablespoon light corn syrup
3 tablespoon whole milk
food color ~ I use powder or gel
In a large flat bowl mix until all the lumps are gone and well mixed. I let this sit a while to let the bubbles work their way to the top other wise you tend to get lots of bubbles in your icing later. Like 10 minutes. Make sure your bowl is large enough to dip your cookie in.
Dip cookie, let it drain, letting excess drip into icing bowl. Then place on a rack on a cookie sheet to cut down on the mess. Let these dry for at least one day other wise they will stick to one another.
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Smiles….
Angie
These look great! I’ve been looking for a sugar cookie recipe and will have to try these! Gorgeous decorating!!
Sarah….thanks dear! I do think you will love this recipe! One of my favorites! xoxox
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Do you have to use corn syrup in the frosting?
Christine, no you do not have to use the corn syrup. But, it does keep it from crystallizing. It also helps it stay looking nice and smooth for a week or more.
Thanks for answering so quickly! I try not to use corn syrup but maybe I will have to try this both ways as an experiment. You have a lovely website!
Christine, I completely agree with you over the corn syrup and all GMO products we are trying to complete stop using them! Thank you!