Riley and I made this recipe for sugar cookie dough to bring to the Superbowl party. It’s a very simple recipe and she loves cutting out the cookies and decorating them. It’s a great snowy day project. I purchased the pink frosting, sprinkles and a tube of shimmery pink icing. She had a lot of fun and gave them out to her buddies at the party. If you do use the frosting in a tub, remember that it never really gets hard so don’t stack your cookies or your cookies will stick to each other. Happy decorating!
All-Purpose Sugar Cookie Dough (courtesy of The All-American Cookie Book)
3 cups all-purpose flour, plus more if needed
3/4 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
scant 1 cup sugar
1 large egg
1 Tbsp milk
2-1/2 tsp vanilla extract
1/4 tsp almond extract (optional)
assorted sprinkles and frosting of your choosing
In a large bowl, thoroughly stir together the flour, baking powder, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter and sugar until very light and fluffy. Beat in the egg, milk, vanilla, and almond extract until very well blended and smooth. Gradually beat or stir in the flour mixture to form a smooth, slightly stiff dough. If it seems soft, stir in up to 3 Tbsp more flour. Let the dough stand for about 5 minutes, or until firmed up slightly.
Divide the dough in half. Place each portion between large sheets of wax or parchment paper. Roll out the portions a scant 1/4 inch thick; check the underside of the dough and smooth out any wrinkles that form. Stack the rolled portions (paper still attached) on a baking sheet. Refrigerate the dough for 45 minutes, or until chilled and firm. or freeze for 25 minutes to speed chilling.
Preheat the oven to 375 degrees F. Grease several baking sheets or coat with non-stick cooking spray.
Working with one portion at a time and leaving the remaining dough chilled, gently peel away, then put one sheet of wax paper back in to place. Flip the dough over, then peel off and discard the second sheet. Using assorted cutters, cut out the cookies. Using a spatula, carefully transfer the cookies to the baking sheets, spacing about 2 inches apart. Reroll any dough scraps. Continue cutting cookies. Sprinkle the cookies with jimmies, colored sugar, or sprinkles, if desired, patting down lightly. Or wait, and decorate after baked.
Bake the cookies, for 8 to 11 minutes, or until lightly colored on top and slightly darker at the edges. Reverse the sheet from front to back halfway through baking. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled. Decorate with frosting and sprinkles.
Store in airtight container for up to 2 weeks or freeze for up to 2 months (unfrosted).