My family loves sugar cookies, but I must admit there are times when messing with the cookie dough is a bit of a pain, not to mention time consuming..especially with a 4 and 5 year old at home. Sometimes ya just gotta adapt. So when I spotted this recipe floating around blog-land I knew it could be the answer to my sugar cookie time saver! I used the recipe from Annie's Eats. Next time I will use a frosting that sets up a little more as I live in a humid climate and it kept melting.
ahhhh sugar cookie goodness
can ya see the flecks of vanilla bean?... yum!
For the cookies
1 cup of unsalted butter at room temperature
2 cups of sugar
4 large eggs
2 teaspoons of vanilla extract
1 vanilla bean split lengthwise
Zest from 1 lemon (I didn't have a lemon this time around)
5 cups of flour
1 teaspoon of salt
1/2 teaspoon of baking soda
Preheat oven to 350. Grease a rimmed baking sheet. 13x18 or 12x17
In the bowl of a stand mixer, combine the sugar and butter. Beat on high until light and smooth.
Mix in eggs one at a time until well combined.
Beat in vanilla, seeds from vanilla bean and lemon zest.
In a medium bowl combine flour, salt and baking soda. Whisk together.
Add the flour mixture to the butter and sugar. Beat just until incorporated.
Transfer cookie dough to pan. Press into an even layer.
Cook for 10-15 minutes until light brown and a toothpick inserted into the center comes out clean.
Transfer to wire rack and let cool completely before frosting.
1 cup unsalted butter, softened
1 teaspoon of vanilla extract
pinch of salt
4 cups of confectioners sugar, sifted
5 tablespoons of milk
Food coloring (optional)
Place butter in the bowl of a stand mixer and beat until light and fluffy.
Beat in vanilla, salt and sugar until smooth.
Mix in milk.
Add food coloring if desired.
Spread on cooled cookies and cut into bars.