Sugar Cookies

I was reminiscing the other day about sugar cookies that I had made in the winter that were so delicious and I had a lot of fun decorating:

So I decided to make them again, and I was going to make Campus Swaps cookies with my friend Shira. She couldn't make it in the end, and I inadvertently had an empty afternoon when it was raining out, so I make them myself. 

The Campus Swaps ones didn't come out so well, but the other ones did, and most importantly, these cookies are crazy good! The recipe makes A LOT, I think about 60 in total, and I didn't even use all the dough. 

I tried to make them Spring-y and cheery, but that didn't really happen. They're more heart-y and squiggley. But still delicious!

This cookie was my favourite, I love the combination of the bright blue and the little white dots.

Sugar Cookies

Modified from allrecipes.com

Ingredients

• 1 1/2 cups butter, softened

• 2 cups white sugar

• 3 eggs

• 1 teaspoon vanilla extract

• 4 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon salt

Instructions
In a large bowl, cream together butter and sugar until smooth.
Beat in eggs and vanilla.
Stir in the flour, baking powder, and salt.
Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400F.
Roll out dough on floured surface 1/4 to 1/2 inch thick.
Cut into shapes with cookie cutters.
Place cookies on cookie sheet lined with parchment paper.Bake 6 to 8 minutes in preheated oven.
Allow to cool a little on pan, and then transfer to cooling racks.

Make sure cookies are completely cool before frosting.

Icing*:

(I doubled it for this recipe, but I got lazy and didn't decorate all of the cookies. If you want to decorate all of them, I would quadruple it)

Ingredients

I cup icing sugar

2 tsp light corn syrup

1 tbsp milk (I used half coconut milk half water because I didn't have milk and it was awesome!)

1 tsp vanilla

Instructions

Mix everything together in a bowl, adding the milk 1 tsp at a time, to get the right consistency. 

For outlining, you want a really thick icing, but for the filling you want it a little runnier so it spreads.

For really good instructions on how to decorate, go to Bake at 350, a really awesome baking site. I used a #4 tip for the outline, with the thicker icing, and then colored and watered down (slash used more coconut milk) for the runny inside.

*I didn't use royal icing because I have no idea where to get meringue and am too lazy to find it. Just as I typed this, I found a recipe that seems good here that doesn`t need it that I think I will use next time. Although this icing tastes phenomenal, you can`t really transport the cookies because it sticks and ruins the cookies.