This is my new favorite recipe for sugar cookies. They are so deliciously soft. I like to keep them fairly thick when I roll them out, and they turn out tasting like those huge sugar cookies that you see at every store with half inch of frosting on them, only these ones are homemade and much better! My husband likes the cookies by themselves, without the frosting, so I usually end up leaving a few un-frosted for him.
Soft sugar cookies
4 C All purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 C butter, softened
1 1/2 C white sugar
1 egg
1 tsp vanilla
1/2 C sour cream
1. Sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla, and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill, for at least 1 hour, but preferably overnight.
2. Preheat the oven to 375 degrees F. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.
3. Bake for 7-9 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Sugar Cookie Icing
2 C confectioners sugar
4 tsp milk
4 tsp light corn syrup
1/2 tsp vanilla extract
Assorted food coloring
1. In a small bowl, stir together confectioner's sugar and milk until smooth. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. (Make sure to get in the corn syrup, or your icing will get hard and crunchy. The corn syrup keeps the icing soft.)
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or drizzle frosting over cookies, or paint the frosting on with a brush.
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