Rolled Sugar Cookies With Confectioners’ Sugar Icing
This sugar cookie recipe has been handed down through generations on my Mom’s side of the family…..and now, I uphold the responsibilty of making these for my family every year!
If you are looking for a great recipe (kids activity) to involve your children…..this is it! Kids can choose any cookie cutter under the sun to make their cookies come to life! During Christmas cookie baking, I always tend to favor the star…..however, I use all of the traditional Christmas shapes as well! The SUPER fun part for kids is the ICING! Children can paint their cookies as if they were painting on a canvas. So FUN!
To begin, using a stand mixer (with a paddle attachment), thoroughly cream the vegetable shortening, sugar and vanilla extract. Add the egg and milk; beat until fluffy. In a large mixing bowl, combine the flour, baking powder and salt. On low speed, slowly add the dry ingredients into the stand mixer. Divide the dough in half and cover; refrigerate for at least one hour. After at least one hour, preheat your oven to 375°F and roll the dough onto a lightly floured surface with a rolling pin (1/8″ thickness; chill other half until ready to use). Cut the dough with cookie cutters and transfer shapes to a parchment lined cookie sheet.
Gather dough scraps and re-roll the dough to cut more. Repeat this process until you are unable to make any more shapes. Bake for 6-8 minutes. Cool slightly then transfer to a cooling rack.
To make the Confectioners’ Sugar Icing, add all of the ingredients into a small mixing bowl and whisk until thoroughly combined. (If too thick, add more milk…..if too runny, add more confectioners’ sugar.) Using a pastry brush (or any clean paint brush will do), brush the icing onto the cooled cookies. Store in an airtight container.
XOXO,
Kendallraye
Rolled Sugar Cookies With Confectioners’ Sugar Icing
Equipment
- Stand Mixer
- Large Mixing Bowl
- Rolling Pin
- Cookie Cutters
- Baking Sheets
- Small Mixing Bowl
- Pastry Brush
Ingredients
Rolled Sugar Cookies
- 2/3 cup Vegetable Shortening
- 3/4 cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 Egg At Room Temperature
- 4 teaspoons Whole Milk At Room Temperature
- 2 cups All Purpose Flour
- 1 ½ teaspoons Baking Powder
- 1/4 teaspoon Salt
Confectioners' Sugar Icing
- 1 ½ cups Confectioner's Sugar
- 3-4 Tablespoons Whole Milk
- 1 teaspoon Pure Vanilla Extract
- Gel Food Coloring
Instructions
Rolled Sugar Cookies
- In a stand mixer (using a paddle attachment), thoroughly cream the vegetable shortening, sugar and vanilla extract.
- Add the egg and milk; beat until fluffy.
- In a large mixing bowl, combine the flour, baking powder and salt.
- On low speed, slowly add the dry ingredients into the stand mixer.
- Divide the dough in half and cover; refrigerate for at least one hour.
- After at least one hour, preheat your oven to 375°F and roll the dough onto a lightly floured surface with a rolling pin (1/8" thickness; chill other half until ready to use).
- Cut the dough with cookie cutters and transfer shapes to a parchment lined cookie sheet.
- Gather dough scraps and re-roll the dough to cut more. Repeat this process until you are unable to make any more shapes.
- Bake for 6-8 minutes. Cool slightly then transfer to a cooling rack.
Confectioner's Sugar Icing
- Add all ingredients into a small mixing bowl and whisk until thoroughly combined. (If too thick, add more milk…..if too runny, add more confectioners' sugar.)
- Using a pastry brush (or any clean paint brush will do), brush the icing onto the cooled cookies.
Notes
