These are the best sugar cookies you will ever have. Seriously.
The cookie itself is soft and almost biscuit-like while the glaze icing gives it just the right amount of sweetness. Perfection.
I can say this with humility, of course, because the recipe is not mine! My friend Anne, who is the BEST baker I know, recently gave me this recipe. She made some sugar cookies for a baby shower I hosted a couple months ago. After tasting one of the leftover cookies, Prince Charming said, “This cookie tastes like the essence of childhood. You HAVE to get this recipe.”
Anne was gracious enough to share the recipe with me, though I am unsure of its original origin (I forgot to ask her and now she is in the hospital after just having her precious little girl on Tuesday…so if you know, please tell me so that I can cite the proper source).
I’ll be honest…until now, I didn’t really understand what all the fuss was about in regards to sugar cookies. They seemed like A LOT of work to me and not really worth the effort. Let’s just say I stand corrected.
World’s Best Sugar Cookies (according to Jenae)
1 c. butter
1 c. sugar
1 c. sour cream (trust me…you won’t be sorry!)
2 eggs, beaten
2 tsp. vanilla
2 tsp. fresh lemon juice (I used the bottled kind, that I just bought. That’s “fresh”, right?)
5 c. flour
2 tsp. baking powder
3/4 tsp. salt
1 tsp. baking soda
1. Cream butter and sugar.
2. Mix in sour cream, eggs, vanilla, and lemon juice.
3. Add the dry ingredients and mix thoroughly.
4. Chill dough (at least 1 hour, we “chilled” overnight)
5. Roll 1/8 thick on a floured surface and cut with cookie cutters. MAKE SURE you roll them out thin enough. They will puff up a little during baking, so they need to be really thin when rolled out.
6. Bake 8-10 minutes at 350 degrees.
*I would highly recommend freezing half of the dough as it makes A TON!
Toba’s Glaze (aka icing)
1 c. powdered sugar
2 tsp. milk
2 tsp. corn syrup
1 tsp. vanilla extract (I used almond extract–I couldn’t find our vanilla anywhere…Little Brother loves getting in my spice rack and carrying the vanilla bottle around the house with him.)
Mix together and spread on cookies. This is a GREAT icing to use with little ones because it smooths out even after its been spread on the cookie (no matter how harsh your little one was spreading it on there).
Here are a few pictures of our cookie-making process…
|Such a big helper! It’s times like this I wish I had one of these (especially since it is half-off!!!)|
|There it is! Just yesterday….my bottle of homemade vanilla (once you try this stuff, you’ll never want the store-bought vanilla again)!|
|What fun is making cookies without licking the beaters afterwards??? I guess getting salmonella wouldn’t be very fun…but surely a teeny-tiny bit won’t hurt, right???|
|We used a baby spoon to spread the icing. My friend Sarah uses paintbrushes…which is a wonderful idea. All of my paint brushes have been painted with and I didn’t know if it was safe to use a “used” paintbrush to spread the icing.|
|And this is a little less than HALF the batch-Christmas trees, bells, snowmen, and boy and girl gingerbread babies. Yes, babies. Big Brother is obsessed with Gingerbread Baby by Jan Brett. We read it AT LEAST once a day.|
|We took a plate of cookies to our local firestation as part of our 12 Days of Christmas Giving.|
|Checking out the ambulance at the firestation…notice the plate of cookies in the fireman’s hand. :)|
|Mr. Talkative at the firestation|
Now…go make some sugar cookies. Just be sure to save some for everybody else. ;)