Easy Sugar Cookie Recipe (With Frosting!)

These are my favorite sugar cookies! This recipe makes a simple, versatile vanilla sugar cookie; the dough is easy to roll and to work with and doesn’t spread when baking, so your cookies will always have sharp, defined edges!  You can decorate these cookies with sanding sugar, or you can use my recipe below for a simple (and tasty!) pipeable vanilla sugar cookie frosting.

This is just a friendly reminder that Christmas is officially less than one month away, so if you aren’t freaking out yet about not having all of your Christmas shopping done, or even started, now is the time to start freaking out.

Ingredients
Sugar Cookies

• 1 cup unsalted butter softened to room temperature (226g)
• 1 cup sugar (200g)
• 1 1/2 teaspoons vanilla extract**
• 1 large egg
• 2 1/2 cups all-purpose flour (315g)
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt

Sugar Cookie Frosting

• 3 cups powdered sugar, sifted (375g)
• 3-4 Tablespoons milk
• 2 Tablespoons light corn syrup
• 1/2 teaspoon vanilla extract
• Gel food coloring optional
• Additional candies and sprinkles for decorating optional

Instructions
Sugar Cookies

1. Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.
2. Add egg and vanilla extract and beat until completely combined.
3. In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
4. Gradually add dry ingredients into wet until completely combined.
5. Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that's OK!).
6. Cover with clear wrap and mold into a disk.  Repeat with remaining cookie dough in another piece of cling wrap.  Transfer dough to refrigerator and chill for at least 2-3 hours3
7. Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.  Set aside.
8. Generously dust a clean surface with flour and deposit one chilled cookie dough disk onto the surface.  Lightly flour the dough and roll out to 1/8" (for thinner, crispier cookies) or 1/4" (for thicker, softer cookies).  Continue to add flour as needed both on top of and beneath the dough so that it doesn't stick.
9. .......................................

For full instructions please see : sugarspunrun.com

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