Sugar Cookies/Jenny Cookies

 I love my Ethel's Sugar Cookies, but today Sarah brought some of these home from YWs. Soooo yum!

Best Sugar Cookies Ever - Jenny Cookies Sugar Cookie Recipe

The sugar cookie that started it all!

This recipe will always be dearest to me.  Every time I tell students in my cookie workshops that these sugar cookies are fail-proof, they eye me suspiciously.  But once they try it, they agree: Anyone can make them and everyone will love them.

Prep Time30 mins

Cook Time10 mins

Servings: 24 cookies

Ingredients

• 3 CUPS ALL-PURPOSE FLOUR PLUS MORE FOR ROLLING
• 2 TSP. ALUMINUM-FREE BAKING POWDER
• 1 CUP 2 STICKS SALTED BUTTER, AT ROOM TEMPERATURE
• 1 CUP SUGAR
• 1 LARGE EGG
• 2 TSP. PURE VANILLA EXTRACT

Instructions

• Into a medium bowl, whisk together flour and baking powder. Set aside.
• In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.
• Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
• Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
• Preheat the oven to 375°F.
• Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.
• Bake one sheet at a time in the middle of the oven until puffy, about 7-8 minutes. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
• Repeat with the gathered scraps and remaining disk until all the dough has been used.

Butter Cream Frosting (adaptation of the author's recipe)

1 C butter/margarine (can be half Crisco)

3 1/4 C powdered sugar

1 t vanilla

1 1/2 T milk

Beat fats for 2 minutes

Add half the sugar, beat for 2 minutes

Add the rest of the sugar, vanilla, and milk, beat for 2 minutes or until creamy and fluffy

Add desired food coloring, beat in on low

Store up to 30 days