These cookies are classic and so good. They work very well for bake sales, cookie exchanges, parties and any time you want a tasty cookie in cut-out shapes. You can frost them or eat them plain. I also like the parchment paper method for rolling out and baking the cookies since it
reduces extra flour on the final cookies and this improves their taste and texture.
ROLLED SUGAR COOKIES
1 cup sugar1 cup butter, softened
3 TBS milk
1 egg
1 tsp real vanilla extract
3 cups all-purpose flour
grated zest from one orange (or to taste) - the secret ingredient
1 tsp baking powder (in Colorado) or 1-1/2 tsp baking powder (sea level)
¼ tsp salt
Use organic ingredients where possible. In stand mixer or with hand mixer, combine sugar and butter till well creamed. Add milk, vanilla and egg; blend well. In a separate bowl, mix together flour, baking powder, grated orange zest and salt. Add flour mixture to butter mixture and mix together well. Cover with plastic wrap and refrigerate at least 1 hour for easier handling.
Preheat oven to 400 degrees F. To avoid giving cookies a “floury” taste when rolling them out, roll dough out directly onto large sheets of parchment paper (not wax paper) that will fit on cookie sheet, using minimal flour on rolling pin and cookie cutters. Roll dough to desired thickness (around 1/8-inch, but on the thick side). Cut out desired shapes with cookie cutters, leaving 1-inch space between cookies. Leave cut shapes on parchment paper, and continue re-rolling remaining dough and cutting out shapes on parchment paper until dough is used up. Put parchment paper containing cut-out cookies directly onto cookie sheet and bake. Re-use parchment paper for several batches, as needed, till dough is gone.
Bake cookies for 6 – 9 minutes or until edges are light brown. Remove from cookie sheets to cool on rack.
Serve as is or frost after cookies have cooled.
CREAM CHEESE FROSTING
3 cups powdered sugar1 (8 oz.) package cream cheese, softened to room temperature
2 TBS butter, melted
1 tsp vanilla extract
Wilton’s coloring paste or other paste-based colorant of desired color
candy sprinkles - optional
In a large bowl, combine all ingredients except coloring; beat until combined. Add coloring if using, and then continue beating till frosting is smooth and fluffy. A stand mixer works well for this – beat several minutes on medium to high speed.
Send pictures!
