I am pleased to present to you a sugar cookie recipe (with buttercream icing) that actually freezes well! (Just don’t stack the baked/iced cookies directly on top of each other when storing in freezer, and thaw on counter top, not in the fridge when you want to serve) ~enjoy!
3 cups all purpose flour *have some extra for your rolling surface
1.5 teaspoons vanilla extract
1 Cup butter, softened
1 Cup granulated white sugar
2 teaspoons baking powder
-In the bowl of your mixer cream butter and sugar until smooth.
-Beat in vanilla and egg.
-Combine baking powder with flour separately and add a little at a time to the the wet ingredients in mixer bowl.
-Upon mixing, the dough will become quite stiff. (You may alternatively have to kneed the dough on the countertop).
-You will not need to chill the dough!
-Roll the dough out onto a floured surface at about a quarter inch thickness
-Bake for 6-8 minutes in a 350 degree oven.
-Be sure to cool the cookies on the pan before transferring them to a cooling rack.
Butter Cream Frosting Ingredients
1/2 cup unsalted butter, softened
3 cups icing sugar *sift before using to remove lumps
1 teaspoon vanilla extract
food coloring (whatever you like for color)
1/3 cup whipping cream
-Beat the butter until light and fluffy in your standing mixer
(Use the whisk attachment)
-Add icing sugar alternately with the whipping cream
-Add the vanilla extract and continue beating until light and fluffy
-mix in desired food coloring!