I have tried dozens of sugar cookie recipes over the years, with varying results – some have come out too buttery, too flakey, they break too easily, or are too crispy. This recipe produces a top notch batch guaranteed.
They come out both firm and creamy, while still being able be battered with frosting. My friend Colleen provided me with the recipe, and I now share it with you!
Now For The Decorating:
This recipe makes quite a few cookies, depending on the size of cookie cutters you use. If you feel ambitious you can decorate these little buttery bites of deliciousness with royal icing—a hard icing that is traditionally made from softly beaten egg whites, powdered sugar, and sometimes lemon juice is added for flavoring.
I did not realize the effort that went into making cookies with this type of frosting—it's well worth it, just because of the awesome results you get when you stick it out and have patience. You can use this icing for a few cookies and the remainder can be slathered with a delicious buttercream, appreciated for its taste over looks.