Sugar Cookies with Sugar Cookie Frosting

Sugar Cookies with Sugar Cookie Frosting 

Ingredients

Cookie

• 1 C. salted butter softened to room temperature
• 1 C. sugar
• 1 1/2 tsp. vanilla extract
• 1 large egg
• 2 1/2 C. all purpose flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt

Frosting

• 3 C. powdered sugar, sifted
• 3-4 Tbls. milk
• 2 Tbls. light corn syrup
• 1/2 tsp. vanilla extract
• Gel food coloring (optional)

Directions

1. Mix butter and sugar and beat until creamy and well-combined.
2. Add egg and vanilla extract and beat until completely combined.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Gradually add dry ingredients to wet until completely combined.
5. Separate dough into two large pieces and wrap with saran wrap. Chill in refrigerator for at least 2-3 hours, can leave overnight.
6. Once dough has finished chilling, preheat oven to 350F and line a baking sheet with parchment paper.  Set aside.
7. Generously dust a clean surface with flour and deposit one chilled cookie dough onto the surface.  Lightly flour the dough and roll out to 1/4".  Continue to add flour as needed so that the dough doesn't stick.
8. Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.
9. Bake on 350F 9-10 minutes, or until edges just begin to turn lightly golden brown.
10. Allow cookies to cool completely on cookie sheet before frosting.

Sugar Cookie Frosting

1. Combine powder sugar, 3 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.  
2. If coloring the frosting, divide into bowls and color as desired at this point.
3. Transfer frosting to a piping bag with a piping tip (I used Wilton #4 round tip).
4. Pipe frosting on cookies and decorate with candies, if desired.
5. Allow frosting to harden before enjoying (this can take several hours).
6. Keep uneaten cookies sealed in an airtight container at room temperature.  

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• Be sure to group cookies by the same size when baking so smaller cookies don't burn
• If you refrigerate the dough overnight be sure to let dough sit at room temperature for 10-30 minutes before attempting to roll out
• The dough will be easier to work with when it's cold
• If you don't have cake decorating tips or piping bags you can cut the corner off a zip-lock back but be careful the bag doesn't bust when squeezing if your icing is too thick
• When icing make an outline first then color in with the icing