When we were little girls, our mothers would bake a huge batch of sugar cookies for us and our friends to frost. This year we decided to take those delicious cookies and turn them into a Christmas bouquet.
For the cookie recipe and more on my favorite sugar cookies story click here…http://experts.sheknows.com/post/frosted-sugar-cookie-christmas-bouquet
Your favorite Chick from the South — Jamie
- baking soda - 1 teaspoon
- salt - 1/4 teaspoon
- all-purpose flour - 5 cups
- sugar - 2 cups
- butter, room temperature - 1 cup
- eggs - 4
- buttermilik - 3 tablespoons
- vanilla - 1 teaspoon
- butter, room temperature - 1 1/4 cups
- powdered sugar - 6 cups
- milk - 1/4 cup
- vanila - 2 teaspoon
- Preheat your oven to 350 degrees F. Line the baking sheets with parchment paper and set them aside.
- In a large bowl, sift the baking soda, salt and flour together, then set them aside.
- In a large mixing bowl, combine the sugar and butter. Beat until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Beat in the buttermilk and vanilla.
- Gradually add the flour mixture to the butter mixture and mix until thoroughly combined. Do not overmix.
- Chill the dough for at least 4 hours or overnight.
- On a lightly floured surface, roll the dough until it's 1/4-inch thick. Cut it with your favorite cookie cutters. Place the cutout cookies 2 inches apart on prepared baking sheets. Place a lollipop or cookie stick under each cookie. Gently press the dough onto the stick until it's secured on the stick. Bake for 10-12 minutes or until the middles of the cookies feel slightly soft when touched lightly with a finger. (Cookies will not brown.) Let the cookies rest on the baking sheet for 3-4 minutes, then transfer them carefully to a wire rack and let them cool completely before frosting.
- In a medium bowl, beat the butter until it's light and fluffy.
- Add the powdered sugar and milk in alternating additions, beating well after each addition.
- Add vanilla and mix until the frosting is smooth.
- Storage: After frosting the cookies, let them stand for a few hours before packaging or storing them. Store the cookies in a plastic container divided by sheets of wax paper. Cookies freeze well.