These are by far the best rolled sugar cookies ever! I won’t tell you how many disappeared before they were frosted. They’re just that good! Love this frosting because it spreads easily and dries to a beautiful shine.
COOKIE INGREDIENTS: Yields about 60 cookies
1 cup salted butter, at room temp
1 ½ cups confectioner’s sugar
1 tsp baking soda
1 tsp cream of tartar
1 large egg
2 ½ cups AP flour
1 ½ tsp vanilla extract
½ – ¾ tsp almond extract
5 cups confectioner’s sugar
5 TBSP Karo syrup
4 TBSP milk or ½ and ½
Dash of salt
Extracts for flavoring
Food coloring to tint
In your mixer bowl, cream butter and confectioner’s sugar until fluffy (about 90 seconds at medium speed). Add vanilla and almond extracts, and then add the egg. Beat well.
Add baking soda and cream of tartar, mixing until blended. Add flour, beating until just combined.
Cut four lengths of Parchment paper approximately 12” – 14” long. Divide dough in half. Place each ball of dough between two sheets of cut Parchment paper and roll to 1/8” (or thicker if you want a thicker cookie). Be sure that the dough is rolled evenly in height. If you have some thick areas and some thin areas, the cookies will not cook evenly.
Chill both sheets of dough for 20-30 minutes. This makes dough easy to work with and helps prevent spreading during baking. If you don’t have stoneware baking sheets, save the Parchment paper to bake the cookies on later.
Preheat oven to 350 ° F. Cut cookies and place on Stoneware sheets or Parchment paper. They need only about 1” in between because they shouldn’t spread. Save the scraps, roll, and chill again. Bake 9 – 13 minutes or until cookies are barely turning brown on the edges. Time depends on size of cutter you used and thickness. Place on racks to cool.
Combine confectioner’s sugar, corn syrup, and enough milk to achieve desired consistency. I never add extracts at this stage because I want to make a variety of flavors and colors. I add them AFTER I’ve separated the frosting into individual bowls and just stir with a fork or butter knife. You want the consistency to be just a smidge runny or drippy. It shouldn’t have any stiffness to it like a buttercream has. You can pipe it or spread it with a knife.
When you’re ready to tint and add extracts, match the colors with the flavorings. Red tint and cinnamon flavoring. Green tint for spearmint. White tint for peppermint or vanilla. Yellow tint for lemon. Blue tint for raspberry. See? How much fun is this?
If you’re going to use sprinkles, brushing a teesy bit of Karo syrup after frosting will make them stick. I don’t know about you, but I hate it if I use sprinkles and they fall off when you’re eating the cookie.
Keep the bowls covered because the frosting dries out.
If you’re going to pipe, small round tips work best.
Now go make cookies and have some fun!
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By Tika for CHEW WANNA EAT? © 2017