Favorite Sugar Cookie- for Rolling, Cutting-out, & Cookie Boquets

 A great tasting cookie that doesn't spread or puff up, so it's perfect for decorating. You can go all out by using royal icing to line the cookies and then runny fill frosting to fill in. Or do the runny frosting first and then line with royal icing and dip in sprinkles. Or just slap on some easy frosting made of powdered sugar and water. Once frosting dries all the way, they can be stacked on a plate.

1 c. butter, cold
1 c. sugar
1 large egg
1 tsp vanilla
2 tsp baking powder
pinch salt
3 c. flour

Preheat oven to 400. Lightly spray cookie sheets. Cream butter and sugar.  Scape down sides, and beat in egg and vanilla.  Stir in dry ingredients.  Roll out 1/3 to 1/2 inch thick and cut out immediately.  Bake 8-10 minutes until there’s the lightest hint of browning. These hold their shape and taste delicious.  

Ice with your favorite frosting.  Our favorite is the easy glaze: 

2 c. powdered sugar
2 Tbsp water (may need a lot more)
2 Tbsp light corn syrup

This glaze coats and hardens well. Color it and then sprinkle colored sugars on top. But if you want to get fancy, pipe stiff buttercream borders on the cookies, and then use this frosting in various colors to fill in the cookie. 

Or you can spread on this soft frosting: 4 Tbsp butter, 2 Tbsp cream cheese, 4 c. powdered sugar, 2 tsp vanilla, cream to thin, food colorings as desired.