Cookies….. where do I begin? I think I have finally perfected my sugar cookie dough. Throughout this past holiday, I must have made over 6 dozen various cookies using several recipes. I tweaked different ingredients until I came up with something my whole family enjoys. I will say the extract makes all the difference and I have found one I am in love with…. McCormick Vanilla Butter & Nut is AHHHHHMAZING!!!!! I needed to emphasize that. Oh, and edible glitter, need I say more.
- 2 Sticks of Butter softened
- 2 ts Vanilla Butter & Nut Extract (plain Vanilla is fine too)
- 3 Cups of All Purpose Flour
- 1 Cup of Granulated Sugar
- 1/4ts Salt
- 1 Egg
- Dash of Cinnamon Sugar
- 1 8oz pkg Cream Cheese room temp
- 1 Stick of Butter Softened
- 1ts of Vanilla Butter & Nut Extract (Vanilla extract is fine too)
- 3-3.5 cups of Powdered Sugar
****If you want the icing to be less thick then add milk 1tbsp at a time. This helps if you want to use the ‘flooding’ method for your icing.****
For the Dough
- Preheat oven to 350 degrees.
- In a mixer, cream the butter and sugar. Then add the egg and extract.
- Mix Flour, Salt, and Cinnamon Sugar in a bowl and then add to mixer. **I usually add it at about 1/3 of dry mix at a time to keep it from getting lumpy.**
- Once your dough is fully mixed. Spray Pam or sprinkle flour onto wax paper. Form the dough into a ball or block and wrap in wax paper. Then put the wrapped dough in the fridge for 1hr-1day.
- Take the cold dough out of the fridge. Sprinkle your surface and rolling-pin with flour. Roll out the dough and cut the cookies.
- Bake for 10-12 minutes.
- Let cool before you ice the cookies.
- In the mixer, blend cream cheese and butter together.
- Add Extract.
- Slowly add the powdered sugar.
- Frost the cookies. You don’t have to work fast because this is not royal icing and will not harden immediately.
***This icing takes 2 days to set and harden fully but it is so worth it. It tastes like a piece of wonderfully decadent cake.****