We finally got around to making classic sugar cookies on Christmas eve. I love the look of imperfect, child-decorated Christmas cookies, don’t you? The trained cook in me plans to make perfect ones, expertly iced with nice hard royal icing, but in the end we went for simple butter glaze and good old artificial food coloring and sprinkles. So fun and classic! I like our homespun variety far better than any fancy ones.
I’d made the dough a week in advance and kept it wrapped in plastic in the fridge, which turned out fine. There are so many recipes for sugar cookie cutouts out there, but I really love this one I found on Blonde Designs via Inchmark. They’re barely sweet at all, which helps balance out all the sugary icing and sprinkles that get loaded on top. Also, the edge of the cookies stays nice and defined and they don’t get too brown. As for the frosting, I just put a few tablespoons of softened butter in the Kitchen-Aid, added about 4 cups of sifted powdered sugar, a teaspoon of vanilla, and a few drizzles of milk–maybe 3 tablespoons total? It dries nicely, but won’t get really hard like real royal icing. It tastes so much better, though, and that’s what it’s all about, right?