I’m a bit of a sugar cookie snob. They have to be perfectly buttery and flakey, not too dense, too chewy, too sweet or too crunchy. And then of course there’s the frosting. The cookie and frosting have to compliment each other perfectly and this right here is a divine cookie matrimony. These right here are perfection and with sugar cookie season upon us I use every excuse possible to make them.
1 C real butter (room temperature, but not too soft)
2/3 C sugar
2 tsp vanilla
2 ½ C flour
½ tsp salt
Cream together sugar and butter, then add vanilla and egg. Mix flour and salt then add to creamed mixture. Ball together and refrigerate for 30 min-1 hr (it may be a little crumbly, but after being handled the butter softens and makes it easier to work with). Roll out dough about ½ in. thick and use cookie cutters to cut out shapes. Bake at 350 for 9 minutes.
6 Tbs butter
2 C powdered sugar
6 Tbs heavy cream
¼ tsp kosher salt
1 tsp vanilla
Whip butter until light and fluffy, about 5 minutes. Add powdered sugar and salt, continue beating on high speed as you add cream and vanilla. Add more powdered sugar or cream if necessary until desired consistency is reached. Add food coloring if desired, then mix well.
*source: Cookies: Chelsea Figgins, Frosting: My own trial and error