Coach's Wife Life
About the Recipe
The most impressive sugar cookies!
Ingredients
Cookies:
2 Sticks Unsalted Butter (Softened)
2 Sticks Salted Butter (Softened)
2 Eggs
1 TSP Vanilla Bean Paste
1/2 TSP Vanilla Extract
3 Cups Powdered Sugar
5 Cups Self Rising Flour
American Buttercream
1 Cup Unsalted Butter (Softened)
6 Cups Powdered Sugar
2 Tbsp Vanilla
6 Tbsp Heavy Whipping Cream
Preparation
Step 1:
Dough:
Mix butter, eggs, vanilla, vanilla bean paste and powdered sugar together. Then slowly incorporate the flour a few cups at a time. Mix until dough is dry, it should not be sticky.
Step 2:
Rolling Out:
Section out dough on parchment paper and rollout 1/4 inch thick. Place in fridge for 2 hours to allow dough to rise.
Step 3:
Cutting Shape:
When cutting out the cookie shapes, cut fast and place cookie sheets in freezer for 15 minutes to help precent spreading before popping in over.
Step 4:
Baking:
Bake at 400 for 7-9 minutes depending on your oven. This version of recipe makes 3 dozen cookies.
American Buttercream Instructions:
Beat 1 cup of unsalted butter on medium speed for 30 seconds until smooth in a large bowl with a hand mixer or the bowl of a stand mixer with a paddle attachment.
Mix in 2 Tbsp of vanilla extract on a low speed. Slowly add in 6 cups of powdered sugar while mixing slowly on the lowest setting. Halfway through, add in 6 Tbsp of heavy cream to make it easier to mix. I like to place a kitchen towel over my mixer to contain the dusting. Mix on low until ingredients are fully incorporated. This will make enough icing for 3 dozen cookies.
Tips for decorating:
Use a Wilton icing bag with a No. 4 or No.5 icing tip. With both hands, create lines back in forth. If you don’t have a steady hand, you can use a Wilton Star tip to fill in the cookie shape but “dotting” the icing on.