For me, there are only 2 kinds of sugar cookies. The thinner, harder, crunchier sugar cookie and the puffier, softer, and chewier cookie. I, in the strictest sense, love soft and chewy sugar cookies. Which is exactly what this recipe is for- the soft, pliable sugar cookie.
I've used this recipe multiple times, so there were no disasters in the making of these cookies. I always appreciate that. I did have quite the time with the icing, however. The icing situation went as follows- I'd always planned on making homemade icing. How hard could it be? Famous last words. There are tons of homemade icing recipes out there, but they all seemed to have a few common themes. Some were made just using milk and powdered sugar. A few added shortening. Still others involved corn syrup. I went basic this year, going for a strictly milk, sugar, and vanilla recipe. The only complaint I have about my homemade icing is that it didn't get hard enough. Tastes yummy, but what if you need to stack the cookies for travel? I might lean towards a corn syrup recipe in that case, because from what I read, the corn syrup hardens the icing right up.
So the red cookies feature homemade icing, while the green icing is leftover from my mint chocolate truffle debacle. I like the mix of the red and green cookies. My snowflakes on the red cookies weren't my best icing job, but isn't it really the taste that matters? Anyhoo, I got my Christmas cookie packages shipped on Saturday and delivered cookies to the hubby's family the same day as well. The cookies have had excellent reception so far, so I think the Oregonians (and Minnesotans) will enjoy them :)
Only 2 more days till Christmas! I just can't believe it. Happy Holidays everyone!
Ingredients (makes 2 dozen):
Basic sugar cookies
2 cups powdered sugar
1 tbsp milk
1/2 tsp vanilla extract
1. Prepare sugar cookies according to directions, eliminating caramel topping. Allow cookies to completely cool before icing.
2. In a small bowl, mix sugar, mix, vanilla, and a couple drops of desired food color until smooth. Add milk a little at a time until you reach your desired consistency. Ice straight from the bowl, or put icing in a pastry bag to decorate cookies. Add sprinkles, if desired. Allow icing to harden (about 30 minutes) before storing cookies. Store in an airtight container.