What’s Valentine’s Day without sugar cookies? I say it’s an absolutely sad day! So, you should make these. They are heavenly!
Have you ever had a sugar cookie that is so sweet that it’s hard to eat the whole thing? I’m not a big fan of a super sugary cookie with the gooey sweet frosting together. It’s just too much and I can only eat a few bites. This recipe creates a nice cookie that’s not too sweet and is a nice balance with the butter cream frosting.
We love to gather together as a family and decorate sugar cookies. Of course candy is important!
I should have taken pictures of their cookies when they were done. They were covered with candy.
Here’s our favorite sugar cookie and buttercream frosting recipes. Enjoy!
- 1 lb. Margarine (not butter), softened
- 2 Cups Sugar
- 3 Eggs
- 2 tsp. Vanilla
- 2 tsp. Lemon Extract
- 6 Cups Flour
- 1 tsp. Soda
- 1/4 tsp. Salt
- 1 Box Powdered Sugar
- 1 Cube Butter, softened
- 2 tsp. Vanilla
- 1/4 - 1/2 Cup Milk
- Food Coloring
- Combine margarine and sugar in a large bowl.
- Add eggs, vanilla, and lemon extract and mix well.
- Combine flour, salt, and soda in a separate bowl.
- Add flour mixture gradually to wet ingredients.
- When ingredients are combined well refridgerate for 2 or more hours or you won't be able to roll out.
- Once dough is cooled completely, roll it out on a well floured surface until it's about 1/2" thick. Sprinkle the top of the dough and rolling pin with flour, as well.
- Cut with cookie cutters.
- Bake on a ungreased cookie sheet at 375 degrees for 10 minutes or until they look dry. You don't want to let them brown. They will be done.
- Combine sugar, butter, vanilla, and 2 TBL. of milk.
- Continue adding milk a TBL. at a time until the frosting is smooth, but forms stiff peeks.
- Add a few drops of food coloring at a time until you have the color you desire.