Although my choice of frosting color may have been a poor choice (green? what was I thinking?), making these scrumptious glazed sugar cookies won’t be! Different that most sugar cookies, these are thicker, have wonderful flavor from a hint of lemon extract (optional), are softish in the center and dipped in the glaze for full top-of-cookie coverage (When it comes to frosting I do not believe in the “less-is-more” theory).
Unlike so many sugar cookie recipes, this dough is a pleasure to work with. It doesn’t need to be chilled once made in order to be rolled out – you can start cutting out your cookies immediately. And as long as you keep your work surface lightly floured there are no ‘sticking’ issues. The frosting/glaze is delicious and hardens nicely for bagging but is not at all rock hard like royal icing. I’m sure you’ll love it!
Whenever I made these cookies I make them in two sizes: I use a round, 2 1/2″ diameter cooking cutter for the large and a round 1 1/2″ diameter cooking cutter for the small. I love having small ones in my freezer – they are perfectly sized when I’m craving something sweet but don’t want to overindulge on the calorie count.
The sugar cookie recipe comes from an excellent baker friend of mine that posted her recipe at www.eat.at. along with the frosting recipe. I’ve modified the recipe below to include an extra egg yolk and to call for lemon extract instead of the original almond.
- 1 cup unsalted butter
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 1 Tbsp. milk
- 2 tsp. baking powder
- 3 1/2 cups flour
- 1/2 tsp. vanilla extract
- 1/4 tsp. lemon extract (optional)
- Preheat the oven to 325 F. Either spray two cookie sheets with non-stick cooking spray (preferably one made for baking that has flour in it) or cover each sheet with parchment.
- Cream together the butter and sugar until light and fluffy. Add the egg, egg yolk, milk and extracts and mix well. Add the baking powder and flour a bit each time, incorporating it into the dough well after each addition.
- Lightly flour a board to roll out your dough on. Divide dough in quarters and roll out out one quarter, remembering to lightly flour your rolling pin too. Roll to a 1/4″ to 1/3″ thickness and cut with your favorite cookie cutters.* Place on prepared baking sheets.
- Bake for approximately 14 minutes. At that point that should be still be pale, with perhaps a bit of brown starting. That’s when to take them out if you want them to have tender centers. Cool. If there is remaining dough, repeat steps 3 and 4.
Sugar Baby Frosting
- 1 (32 oz.) package confectioners’ sugar
- 1/3 cup evaporated milk (you can use skimmed)
- 1/3 cup white corn syrup
- 1 tsp. pure vanilla
- 1/3 cup boiling water
- Combine milk, syrup and vanilla in a bowl. Add boiling water and then blend together with an electric mixer.
- Add confectioners’ sugar and continue mixing until smooth. The frosting for the sugar cookies is similar to a glaze consistency. Add and blend food coloring if using.
- To glaze. Pick up a cook and dip on side fully into the glaze. Remove, letting excess drip off. Set on wire rack to harden. (this does get a bit messy…but so worth it!).
*Because of the addition of 2 egg yolks and the whites from 1 egg these may puff up ever so slightly when baking. So you may not want to use a cookie cutter with delicate shaping to it.