Sugar Cookies, Buttercream Frosting
I must confess that Halloween has never been one of my particular favorites. I'm not a big fan of dressing up and I'm well past the age of going door-to-door begging for candy. I do, however, like to bake and I love bright colors, so making and decorating sugar cookies is a Halloween tradition I can get behind!
This recipe has been the sugar cookie recipe in my family for longer than I can remember. To make sure I'd always have it, I wrote it by hand in the cookie section of the Betty Crocker cookbook my mom gave me when I moved away from home.
Sugar Cookies
- 3/4 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 tsp. vanilla extract
- 2 1/2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. salt
Mix butter, sugar, eggs, and vanilla. Sift together dry ingredients and stir into butter mixture. Refrigerate at least one hour.
Roll out dough 1/8-inch thick and cut out shapes with cookie cutters or a glass rim. Bake on an ungreased baking sheet for 6-8 minutes at 375°F. Remove from oven when edges are just beginning to turn golden. Cool on a wire rack.
No matter how good a sugar cookie is, it's not complete if it doesn't come with a scrumptious frosting on top. This is a "great all-purpose" frosting for cookies and cakes.
Buttercream Frosting
- 1/2 pound butter, chilled
- 1 pound powdered confectioners' sugar
- 1 Tbsp. milk or heavy cream
- 1 Tbsp. vanilla extract
Cut butter into smallish pieces and beat together with sugar and vanilla until smooth. Beat in milk or cream until the frosting is spreadable.
To decorate holiday cookies, divide the frosting into four or five smaller bowls and color each batch with a few drops of food coloring. For chocolate frosting, stir in 1-2 teaspoons cocoa powder (more for a stronger chocolate flavor).