Every year we decorate sugar cookies with the kids at Christmas time. It’s a tradition carried over from my childhood. You can see why in the image below.
I love the massive globs of frosting, the total overkill of sprinkles, the total disregard for anything resembling style or perfection . . . it’s great entertainment value for parents and enough to give Martha Stuart a heart attack.
But most important, it makes kids happy.
Sugar Cookie Recipe
This recipe makes a nice crisp cookie, perfect for decorating.
1 cup butter or margarine, softened
2 1/4 cups flour
1 cup sugar
1 Tablespoon milk
1 teaspoon baking powder
1 teaspoon vanilla
Cream the butter, sugar, egg, vanilla and milk together.
Stir in the flour and baking powder.
Form into a ball and cover tightly with wax paper or plastic wrap.
Place it in the fridge for six hours or overnight.
Roll the dough out on a well floured counter top and cut into shapes with cookie cutters.
Bake for 8-10 min at 375 deg or until just lightly browned. Baking longer makes crispier cookies. If you like ’em soft, pull them out at 8 minutes exactly.
Perfect Cookie Decorating Icing
4 c. powdered sugar
6 T. milk
6 T. light corn syrup (this gives the icing a nice sheen)
1 t. vanilla extract or almond extract, depending on your taste
food coloring (Try Americolor for bright vivid frosting colors)
Beat the frosting ingredients, except the food coloring with an electric mixer. Then divide the frosting into separate bowls and add food coloring. Start with a little squirt, stir, and add more until you get the desired shade. Let the cookies dry overnight before stacking them. These freeze well.
Putting the frosting into squeeze bottles really helps with control and makes it less messy for kids too. You need a little funnel to get the frosting into the bottles.
Have candy and sprinkles on hand for the kids as well. We like M&M’s, red hots, chocolate chips, gum drops, and mini candy canes.
The Printable Directions