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.
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.
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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