Decorator Sugar Cookies

I love this recipe! I tried so many cookie recipes for decorating and this one far exceeds them all. One reason in particular; you don't chill the dough! I have used this recipe countless times and everyone agrees that it is so very good along with the decorator frosting. Don't forget the sprinkles!

Ingredients

1 cup butter, salted or unsalted, soft, cubed pcs

1 cup white granulated sugar

1 large egg

1 tsp vanilla extract

1/2 tsp almond extract

3 cups all-purpose flour, DIVIDED

2 tsp baking powder

Instructions

PLEASE READ THE TIPS & TRICKS BELOW.

1. Cream together butter and sugar until light and fluffy in a mixer such as a KitchenAid with the paddle. Now add the egg, and extracts. Blend in well.

2. Now mix in your carefully measured 2 cups flour, and baking powder. It will be slightly firm.

3. Now using a gloved hand add the last cup of flour. It gets a bit firm; no worries. Keep squeezing it and mixing it in.

4. Adjust the oven rack for the top rack. Now preheat oven to 400F.

5. Place on a a lightly floured counter. Roll with a pin, from 1/4-3/8" and cut in shapes you prefer. Use a spatula to place on undressed cookie sheet. You can take the excess and roll out again to shape again. Plan your shapes so that you have the least amount of excess dough to redo.

6. If you use dark non-stick sheets bake appropriately 5-6 minutes. With shiny sheets about 6-7 minutes. Do a test cookie to confirm the ideal time. Eat that one.

7. Remove cookies from the sheet after 1 minute. Let cool completely on an open rack, before decorating. Recipe notes below.

Tips and Tricks--these are a must read!

Butter. You are welcome to use salted or unsalted, just make sure it's soft. Around 65F; not super soft and nearly oily. You should be able to push your thumb into the stick and a

Creaming butter and sugar together for this recipe means it becomes light and fluffy; slightly pale. Typically about 2-3 minutes with a paddle mixer style. With a hand mixer you may be doing it for 5-6.

If you prefer only use vanilla extract.

Measuring flour is a important. Do not scoop using the measuring cup. Use a spoon and dump flour in and then use a flat edge to level.

Baking powder is important. Baking powder loses its umph 10 months after opening. Be sure and use a fresh product. It matters.

Of course, timings are merely a guideline. Check to see if your oven needs less time or lower temperature.

Decorator Frosting

3 cups confectionery sugar, sifted

2-4 tbsp milk

2 tbsp corn syrup

1 tsp extract flavor of your choice

gel food coloring

Measure then sift the powdered sugar.

Add milk and corn syrup.

Add flavouring. If you want a bright white use a clear vanilla extract.

Divide into a few small bowls and color as desired.

Drizzle a small amount of frosting on the cookies. Spread with an offset spatula. Then add the sprinkles.