Phenomenal Phoods

Cut Out Sugar Cookies

Ingredients:

For the sugar cookies:

• 1 cup salted butter, softened to room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• Pinch of salt

For the buttercream frosting:

• 1/2 cup salted butter, softened to room temperature
• 1/4 cup milk
• 3 - 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Make the sugar cookie dough. Cream together the butter and sugar with a mixer until smooth.
2. Add the remaining ingredients, mixing until a dough forms.
3. Divide the dough into two equal parts. Flatten each part into a round disc, wrap in plastic wrap and chill in the fridge for 20 - 30 minutes.
4. When you are ready to roll out your dough, preheat the oven to 350 degrees F, remove the dough from the fridge and line a couple of cookie sheets with parchment paper.
5. On a floured surface, roll the dough out to about 1/4 inch thickness (or however thick you like your sugar cookies) and cut out shapes.
6. Place the cookies about an inch apart on the baking sheets. Bake at 350 degrees F. for 10 minutes or until the edges are just barely starting to brown.
7. Let cookies cool completely before frosting.
8. Make the frosting. Combine all ingredients, starting with 3 cups of powdered sugar, in a bowl with a mixer until smooth. Add extra milk or powdered sugar if the consistency is too thick or thin for piping. Add any food coloring you like and additional powdered sugar if the food coloring makes it too runny.
9. Frost the cookies either by piping or just spread on with a spatula.