February is a time for sweets and treats you LOVE!
This month’s entry celebrates Valentine’s Day, featuring my favorite sugar cookie recipe.
I have used this Fanny Farmer Cookbook recipe for more than 40 years. If you take a close look at the attached photo, you’ll see a worn page with chocolate marks! Lots of happy baking moments and memories made!
This recipe has been used with a variety of different shaped cookie cutters, depending upon the occasion or holiday. They can be topped with colored sugar or a frosting/glaze.
The roll-out sugar cookie tradition began with my grandmothers who taught me just how it’s done. I have since had fun sharing the process with our grandchildren.
Over the years, I have enjoyed delighting our family and friends with baked goods, and the sugar cookie is a fan favorite.
Sugar Cookies Recipe
- Set oven to 375 degrees
Cream until light and fluffy:
- ½ cup butter
Beat in:
- ¾ cup sugar
Add:
- 1 egg
- 1 Tablespoon cream or whole milk
Beat in:
- 1¼ cup flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Next:
- Chill dough in refrigerator for two hours
- Roll chilled dough onto floured cutting board or pastry mat
- Cut cookies into shapes as desired
- Sprinkle with colored sugar before baking; leave plain if planning on frosting afterwards
- Place on cookie sheet lined with parchment paper
- Bake for 10 minutes until edges are very lightly browned
- Once baked and cooled, frost cookies with glaze (optional)
Glaze:
- Mix 1 Tablespoon milk, 1 teaspoon vanilla flavoring and 1 cup confectioner’s sugar together
- Add more confectioner’s sugar for thicker frosting.
These cookies freeze well if they last that long!
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