Posts tagged ‘sugar cookies’

Old-Fashioned Sugar Cookies

/home/wpcom/public_html/wp-content/blogs.dir/274/57625248/files/2014/12/img_0345.jpg This is the first time I have attempted this sugar cookie recipe. The last time I made sugar cookies from a Betty Crocker mix, but this time I wanted to try something different. I decided to try making these cookies for my cousin for Christmas.  Her favorite cookies are sugar cookies with frosting.  I ran out of time for frosting, but I am glad these cookies turned out so great!

I found the recipe in my “Better Homes & Garden Cookbook:  Celebrating the Promise (Limited Edition).”

Old-Fashioned Sugar Cookies

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 3/4 cups all-purpose flour
  • 1/4 to 1/3 cup sugar

In a large mixing bowl, beat the butter with an electric mixer on medium to high-speed for 30 seconds.  Add the 1 1/2 cups sugar, beat until combined.  Beat in eggs, cream of tartar, baking soda, vanilla, and salt until combined. Beat in as much of the flour as you can with the mixer.  Stir in remaining flour.  Cover and chill for 2-3 hours.

Preheat oven to 375 degrees.  Shape dough into 1-inch balls.  Roll balls in the 1/4 cup sugar to coat.  Place balls 2 inches apart on an ungreased cookie sheet.

Bake for 9-12 minutes or until light brown.  Transfer to a wire rack and let cool.  Makes about 48 cookies.

I did have a little complication with the dough of these cookies.  They were so sticky when I tried to roll them into balls, so I tried to flour my hands after each ball, but I still ended up in a sticky mess.  Other than that, the recipe was pretty simple.  I will say that baking cookies while pregnant left me exhausted.  I made these cookies and chocolate chip cookies (recipe following) all in one day and I had to take a nap in between.  At least they got done and turned out delicious.


Sugar Cookies with Turquoise Butter Frosting


Last weekend I was needing a quick dessert recipe that I could make the day before.  Our church planned an evening service and meal at the local pumpkin patch.  All we needed to bring were hamburger patties, buns, chips/sides, and a dessert. We had everything but the dessert. So on Saturday, I started rummaging through my cabinets and found a bag of Betty Crocker’s sugar cookie mix. I remembered I pinned a sugar cookie and frosting recipe, but, after browsing the frosting recipe, I realized I was lacking some ingredients, like sour cream. It didn’t take me long to find a replacement recipe.

I found this recipe on Pinterest.  I knew I had all the ingredients, so I got them out and, in my excitement, threw all the ingredients in a bowl.  Bad idea!  If only I had continued reading I would have realized the directions for the frosting were not listed on the website.  So, I improvised and I grabbed my Better Homes and Garden Pink cookbook and found a similar Butter Frosting.  My creativity wheel was turning and I was excited!

Since I improvised the cooking process, I am posting the ingredients of the frosting from Pinterest and the directions from my cookbook.

Prepare the cookies as directed on package.  I just used the drop cookie recipe on the back of the package.  For the frosting, you will need:

  • 3/4 cup of butter
  • 3 1/2 cup powdered sugar
  • 3-4 Tbsp heavy cream
  • 1 tsp vanilla
  • food coloring and sprinkles (I used McCormick Neon! Food Color & Egg Dye)

In an extra-large mixing bowl, beat butter with an electric mixer on medium speed until smooth.  Gradually add 2 cups of the powdered sugar, beating well.  Beat in heavy cream and vanilla.  Gradually beat in remaining sugar.  Add in extra heavy cream if the mixture gets dry or add more sugar if its too wet.  Taste the frosting to make sure it’s not too sweet.  You can also stick the bowl of frosting in the refrigerator to thicken it up.  Once it’s at your desired thickness, add food coloring dye according to the package’s directions.  I used the recipe for turquoise on the back of the box: 20 blue and 6 green.  Be careful when using the dye because it will easily get all over your fingers.

Once cookies have cooled and frosting thickened, spread frosting on top of cookies.  If frosting is a little runny, leave a little room on the sides of the cookie because the frosting will run off like in my picture.  Refrigerate cookies if made-ahead.  This will also harden the icing before serving.

My favorite part about these cookies are the frosting. I mean, look at the color. It will definitely catch anyone’s eye and appetite.  They seemed to go over well at the Pumpkin Patch.  We had 4 left out of 20.  And, of course, we ate those other 4 the next day.

Here is a picture from our time at the Pumpkin Patch.


I am planning on putting our pumpkins on the porch, but until I can clean off the porch, they will be sitting on the counter in the kitchen.  Here’s my decorated pumpkin.  I am so happy how it turned out!