These are my absolute favorite cookies ever. They have graced birthday parties, bridal showers, holidays and the arrival of my son.
This recipe is from my mom’s best friend (and a second mom to me) Kathe. Every Christmas I go to her house and we stay up all night baking these amazing cookies. It is one of my favorite Christmas traditions and I hope to start it with my son this year!
The cookies are rolled out thicker than most recipes making them extremely chewy and moist. Keeping the unused dough in the fridge while rolling out the other half keeps the dough from getting too soft and sticky, making it easier to roll when you are ready.
This is my first time using this icing recipe. I decided use this one instead of my normal recipe which is too runny to precisely decorate the cookies. I am new at decorating so please forgive me for any imperfections!
I absolutely adore how Cookie Crazie packages up their cookies and knew I had to give it a try. Mini cookies are decorated then placed in mini cupcake liners that are placed in a 1/2 lb. candy box (can be found at any craft store). This would be the perfect gift to the host of any get together.
I really hope you try these cookies, they are so amazing!
1/3 cup unsalted butter, room temperature
1/3 cup shortening
3/4 cup sugar
1 tsp. vanilla
4 tsp. milk
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1. Thoroughly cream shortening, butter, sugar and vanilla.
2. Add egg and beat until light and fluffy.
3. Stir in milk
4. Sift together dry ingredients together then blend into creamed mixture.
5. Divide dough in half and chill for 1 hour (or overnight – I usually make the dough the night before I am baking).
6. On lightly floured surface, roll to 1/4″ thickness (keep remaining dough refrigerated).
7. Cut with cookie cutters.
8. Bake on greased cookie sheet at 375 degrees for 8 minutes (I baked the mini’s for 6 minutes). These may not look done when you take them out but trust me. Don’t wait until they are golden around the edges unless you like a crunchier cookie. Makes 2 dozen regular sized cookies or about 115 mini’s.
Sugar Cookie Icing
1 lb. powdered sugar
1/4 cup corn syrup
Extract of your choice
Approximately 1/4 cup water
The perfect consistency of the icing is when I can make a peak with my finger and the icing smooths out in 10 seconds. If it takes longer than 10 seconds, my hand grows tired from squeezing such thick icing. If it takes less than 10 seconds, it is too “drippy” and will drip off the sides too easily. First outline the cookies with the icing then flood the inside.
Decorate with sprinkles or wait for the icing to dry and pipe on decorations. This recipe covers 20-25 medium cookies.