I hope all of my sweet yams are feeling loved today…and every day! I spent the day cuddled up inside with the fireplace glowing, the snow falling prettily outside and the kitchen full of pink and red baking supplies I honestly don’t even care much about Valentine’s Day, I’m just a sucker for pretty, girly colors. I may have gotten a little out of hand, currently every available inch of counter space is covered in cookies or cupcakes.
I’m always looking for THE perfect sugar cookie recipe. You know, the one that tastes good but doesn’t fall apart when you roll it out or gloop your cookies all together when you bake them. I can confirm that this one is a gem worth saving. And I am saving it here because I will have forgotten it by the next time I go on a baking spree.
NO-FAIL ROLL-OUT SUGAR COOKIE RECIPE:
1 cup white granulated sugar
1 cup butter, softened
2 tsp vanilla extract
1 large egg
3 cups flour
2 tsp. baking powder
Preheat oven to 350 degrees. Cream butter and sugar together in a large bowl. Add the vanilla and egg. In a smaller bowl, sift flour and baking powder together. Add the dry ingredients a little at a time to your creamy mixture until thoroughly blended. I like to do this by hand because honestly it takes just as long to clean off the mixer paddles. You do not have to refrigerate this dough. Roll out evenly on a floured surface and cut out shapes with cutters. I use a flat metal spatula to transfer cut-outs to ungreased cookie sheets. Bake for 6-8 minutes or until slightly brown at edges. Let cool completely before decorating.
I used a simple mixture of confectioner’s sugar and water to make a thin royal icing, then added color with store-bough icing writers and sprinkles.
For the cupcakes, I used silicone cupcake molds, which are so useful and easy. I thought the leftover candy canes made cute heart-shaped toppers, as well as some of the tiny iced heart cookies.