Sugar Cookies

Serves: 6

Weldon Lockman

1 January 1970

Based on User reviews:

56

Spice

52

Sweetness

51

Sourness

38

mins

Prep time (avg)

6.1

Difficulty

Ingredients:

4 cups

Sugar (a 1-lb box confectioners', sifted)

2 tbsps

Butter (lightly browned)

2 tbsps

Canola Oil

1 large

Egg

1.5 tsps

Vanilla Extract

1.5 cups

All-Purpose Flour

1 tsps

Baking Powder

1 tsps

Salt

1 cup

Light Corn Syrup

1 tsps

Lemon

Directions:

1

Cookies: Position a rack in the upper third of the oven and preheat to 350°F

2

Line 2 baking sheets with foil and coat lightly with cooking spray

3

In a mixing bowl, combine sugar, butter and oil, beating with an electric mixer until smooth

4

Add egg and vanilla; beat until creamy and light yellow

5

Mix together flour, baking powder, and salt and sift into sugar mixture; beat at low speed until just combined

6

Press the ball of dough into a disk; cover with plastic wrap

7

Place dough in freezer 10 minutes

8

Roll out dough to an even 1/4-inch thickness

9

Cut out cookies with 2- to 2 1/2-inch cookie cutters

10

Place cookies about 1/2 inch apart on prepared baking sheets

11

Bake cookies in upper third of oven, one sheet at a time, for 6 to 8 minutes or until slightly golden on the edges (do not overbake; cookies will appear soft when you remove them from oven)

12

Use the tip of a knife or wooden skewer to make a hole on the top of each cookie to accommodate a ribbon or string

13

Cool on baking sheets for 10 minutes, then transfer to wire racks

14

Frost and decorate as desired

15

Icing: Combine all the ingredients with 3 tbsp water in a bowl and whisk until smooth (the icing should be thick enough so it doesn't run off cookies)

16

Tint with liquid food coloring if desired

17

Use a paintbrush or small knife to paint icing on cookies

18

Let cookies dry overnight

19

Thread with ribbon or string if desired

20

Cookies: Position a rack in the upper third of the oven and preheat to 350°F

21

Line 2 baking sheets with foil and coat lightly with cooking spray

22

In a mixing bowl, combine sugar, butter and oil, beating with an electric mixer until smooth

23

Add egg and vanilla; beat until creamy and light yellow

24

Mix together flour, baking powder, and salt and sift into sugar mixture; beat at low speed until just combined

25

Press the ball of dough into a disk; cover with plastic wrap

26

Place dough in freezer 10 minutes

27

Roll out dough to an even 1/4-inch thickness

28

Cut out cookies with 2- to 2 1/2-inch cookie cutters

29

Place cookies about 1/2 inch apart on prepared baking sheets

30

Bake cookies in upper third of oven, one sheet at a time, for 6 to 8 minutes or until slightly golden on the edges (do not overbake; cookies will appear soft when you remove them from oven)

31

Use the tip of a knife or wooden skewer to make a hole on the top of each cookie to accommodate a ribbon or string

32

Cool on baking sheets for 10 minutes, then transfer to wire racks

33

Frost and decorate as desired

34

Icing: Combine all the ingredients with 3 tbsp water in a bowl and whisk until smooth (the icing should be thick enough so it doesn't run off cookies)

35

Tint with liquid food coloring if desired

36

Use a paintbrush or small knife to paint icing on cookies

37

Let cookies dry overnight

38

Thread with ribbon or string if desired