I love a good sugar cookie, but after making them a couple of times in the past, I found them to be quite a bit of work. So when I came across the sugar cookie recipe on Your Baking Bestie, I thought I’d give it a try. Just like her stamp cookie recipes, this sugar cookie recipe was an absolute dream!
The dough came together easily, and I was thrilled that these cookies weren’t nearly as fussy as some of the others I’ve made. The only change I made was adding a little LorAnn Butter Bakery emulsion, which gave the cookies an extra boost of buttery flavour. Such a simple addition, but it really made a difference!
For the icing, I wanted something that would harden well enough to stack the cookies without worrying about them sticking together—especially when filling a Christmas cookie tin. I used a basic icing recipe, but added some raspberry emulsion to give it a delicious raspberry flavour. And oh my goodness, it was good! I highly recommend LorAnn emulsions for flavouring any baked item. I used a teal gel food colouring as teal is my favourite colour. The cookies then became Blue Raspberry Sugar Cookies!
Once the icing had completely hardened, the cookies stacked beautifully and held up perfectly. I was really happy with how they turned out. These sugar cookies were easy to make, delicious, and definitely much less work than the recipes I’ve tried in the past. I think I’ve finally found a sugar cookie recipe I’ll be making again and again!
Sugar Cookies
Ingredients
- 1 cup 227g unsalted butter, chilled and cubed
- 1 cup 200g granulated white sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon LorAnn Butter Bakery emulsion
- 1 large egg chilled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups all-purpose flour
Instructions
- Preheat oven to 350°F, prepare a cookie sheet with a perforated baking mat (to curb cookie spread).
- Cream butter and sugar until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
- Beat in vanilla, emulsion, and egg.
- In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended. Dough should be pulling away from the bowl.
- Divide the dough into 3 chunks and roll out each onto a floured surface to 1/4" thick and cut. (I used 3" cookie cutters.)
- Bake for 7-8 minutes, depending on size of cookie.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Sugar Cookie Icing
Ingredients
- 1/3 cup butter softened
- 1/4 cup milk room temperature
- 4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/12 teaspoons LorAnn Raspberry Emulsion
- gel food colouring of choice
Instructions
- In a mixing bowl, cream together the butter, milk, and 1 cup of the sugar.
- Slowly mix in the rest of the powdered sugar, vanilla extract, and emulsion.
- Once mixed, add drops of your chosen gel food colouring. (I used 3 drops of the teal.)
- Frost sugar cookies immediately.
- Allow frosting to harden (at least a few hours).