Photo by Janet Holmes
Ingredients
- 1-1/2 cups butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Candy melts for frosting
Sprinkles
Directions
Cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Cover and chill at least 4 hours (overnight is best). Roll dough on floured surface a quarter to half-inch thick. Cut with cookie cutters, place cookies on cookie sheet with parchment paper. Bake 6 to 8 min. DO NOT OVERCOOK! Cool completely.
Frosting:
Place candy melts in plastic cake decorator bag, secured tightly at top with rubber band. Microwave bag for 30 seconds, knead, microwave 25 seconds, knead, microwave 20 seconds, knead, and continue doing this until candy melts are completely melted. Clip tip of bag and squeeze melted candy melts onto cookies. Spread with a knife if needed. Sprinkle decorated cookies while candy melts are liquid/soft. Cookies may be stacked after candy melts harden.
Note: When you become a Grandma, you start making cookies. This recipe is dedicated to my granddaughter, Madison, because we have bonded over making many cookies. The recipe was perfected from other rolled sugar cookie recipes. It's difficult finding a recipe that makes a cookie that keeps the shape of the cookie cutter. Too much butter will result in spreading, rolling the dough too thick will make it rise out of shape, overcooking will cause the cookies to be hard or tough. Follow my recipe and you will have success! Be sure to refrigerate the dough before rolling. If the dough gets too warm, place it back in the refrigerator for an hour.
Category:
Cut-Out Cookies
