Sugar Cookie (cut-outs) 1 frosted cookie = serving (kec)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 115
Ingredients
Dough:2 1/2 cups sugar2 cups (2 sticks) butter flavor crisco4 eggs1/2 cup light corn syrup2 tbsp vanilla6 cups flour + extra for rolling dough1 1/2 tsp baking powder1 teaspoon baking soda1 teaspoon saltFrosting2 sticks + 2 Tbsp salted butter, softened9 cups powdered sugar4 1/2 oz (or 9 Tablespoons) whole milk4 1/2 tsp. vanilla
To make the dough start by combining the sugar and shortening in a large bowl. Beat at medium speed of an electric mixer until well blended.
Add eggs, syrup, and vanill and continue to beat until well blended and fluffy.
Combine the 6 cups of flour, baking powder, baking soda, and salt. Add gradually to the creamed mixture at low speed. Mix until well blended. Wrap dough in plastic wrap and refrigerate for approximately 1 hour.
Preheat oven to 375' F.
Using a flour covered countertop and a rolling pin, roll out the dough (working in batches) to a 1/4 inch thicknes.
cut out cookies using floured cookie cutters. Transfer to ungreased baking sheets using a large spatula, placing the cookies 2 inches apart. Bake the trays of cookies 5-9 minutes, depending on the size of the cookies. Smaller cookies bake closer to 5 minutes, while larger cookies take closer to 9 minutes to bake. Do not overbake. Cool cokies on baking sheets for 2 minutes before moving them to cooling racks to cool completely. Frost with the buttercream frosting recipe that follows.
Using an electric mixer and a large bowl, on low speed, cream the butter until it's soft and smooth. Add the sugar and vanilla. Add the milk 1 Tbsp at at ime until it's mixed to your desired consistency, not to soft and not so hard that it breaks the cookies when you spread it. Divide this frosting into several smaller bowls and add food coloring if desired. Additional sprinkles or candy decorations can also be added, but their nutritional information is not figured in to this recipe. Depending on the size of the cookies you make, this recipe yeilds approximately 6 dozen frosted cookies when done. Enjoy.
Number of Servings: 115
Recipe submitted by SparkPeople user KECDMC.
Add eggs, syrup, and vanill and continue to beat until well blended and fluffy.
Combine the 6 cups of flour, baking powder, baking soda, and salt. Add gradually to the creamed mixture at low speed. Mix until well blended. Wrap dough in plastic wrap and refrigerate for approximately 1 hour.
Preheat oven to 375' F.
Using a flour covered countertop and a rolling pin, roll out the dough (working in batches) to a 1/4 inch thicknes.
cut out cookies using floured cookie cutters. Transfer to ungreased baking sheets using a large spatula, placing the cookies 2 inches apart. Bake the trays of cookies 5-9 minutes, depending on the size of the cookies. Smaller cookies bake closer to 5 minutes, while larger cookies take closer to 9 minutes to bake. Do not overbake. Cool cokies on baking sheets for 2 minutes before moving them to cooling racks to cool completely. Frost with the buttercream frosting recipe that follows.
Using an electric mixer and a large bowl, on low speed, cream the butter until it's soft and smooth. Add the sugar and vanilla. Add the milk 1 Tbsp at at ime until it's mixed to your desired consistency, not to soft and not so hard that it breaks the cookies when you spread it. Divide this frosting into several smaller bowls and add food coloring if desired. Additional sprinkles or candy decorations can also be added, but their nutritional information is not figured in to this recipe. Depending on the size of the cookies you make, this recipe yeilds approximately 6 dozen frosted cookies when done. Enjoy.
Number of Servings: 115
Recipe submitted by SparkPeople user KECDMC.
Nutritional Info Amount Per Serving
- Calories: 132.3
- Total Fat: 5.4 g
- Cholesterol: 12.3 mg
- Sodium: 55.1 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.2 g
- Protein: 0.9 g
Member Reviews