Sugar Cookies

I have been looking for a new sugar cookie recipe, and this one is delightful! I found this recipe here.

Sugar Cookie Recipe

INGREDIENTS:
5 ½ cups flour
2 tsp baking powder
1 tsp salt
1 ½ cup butter, softened at room temperature
2 cup granulated sugar
4 large eggs, at room temperature
2 tsp vanilla extract
1 tsp almond extract

ICING:
6 cups powdered sugar, sifted
6-8 tbsp milk
4 tbsp light corn syrup
1 tsp vanilla extract

HOW TO PREPARE:

In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing to combine. Add vanilla extract and almond extract; mix until incorporated.

Gradually add flour, baking powder and salt to the butter mixture; mix on low until a soft dough forms.

Divide the dough into 6 equal portions. Place each portion on a piece of lightly-floured parchment paper. With a lightly-floured rolling pin, roll the dough to about ¼ -inch thickness. Use more flour if the dough seems sticky.

Lightly dust the top of the dough with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours (or overnight).

Preheat the oven to 375 degrees F. Line 2-3 large baking sheets with parchment paper.

Carefully remove one portion of the dough from the refrigerator. Use cookie cutters to cut the dough into desired shapes. Arrange the shapes about 2-3 inches apart on the prepared baking sheets.

You can re-roll the dough scraps to cut out additional cookies, but you will need to chill the cut-out dough on the baking sheets in the fridge or freezer for at least 10 minutes before baking. This will give the dough a chance to firm up again so that the cookies don’t spread in the oven.

Bake for 8-10 minutes, or just until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

ICING:
Combine 6 cups powdered sugar, 6-8 tbsp of milk, 4 tbsp corn syrup, and 1 tsp vanilla extract in a medium-sized bowl and stir until combined. Use gel food coloring to tint the frosting. Spread onto the cooled cookies and then allow the icing to firm up and set before packaging (this may take a couple of hours). Store the cookies in an airtight container at room temperature for up to 1 week. Yield: 72 cookies.

To Make Ahead:

Prepare the dough up to 1 day ahead, roll out the discs, and chill in the refrigerator overnight.