Soft Rolled Sugar Cookies

Every birthday party I throw has sugar cookies. I love sugar cookies and its so fun to use them as a canvas for shapes or colors that coordinate with the party theme! And they're delicious, so soft and sweet. And they keep for about 7 days at room temp in and airtight container or you can freeze them unfrosted for a month. Lets make some cookies!!

Soft Rolled Sugar Cookies

3 cups All-Purpose Flour
1 tsp Baking Powder
1 cup Butter, room temp
1 cup Granulated Sugar
1 large Egg, room temp
1 teaspoon Pure Vanilla Extract

1. Preheat oven to 350 degrees. In the bowl of a stand mixer combine the butter and sugar and beat until light yellow and fluffy. Add in the egg and vanilla and mix again until combined. 

2. In a medium bowl whisk the flour and baking powder together. Add the flour mixture to the butter/sugar mixture. Beat until a soft dough has formed then roll into a ball and wrap in saran wrap. Refrigerate for 30 minutes to an hour.

3. Flour your surface and and roll out your dough about a 1/4 - 3/8 inch thick. Cut with cookie cutter of choice. Place on a silpat mat and freeze for 3 minutes then bake for 6-9 minutes. Let rest on the cookie sheet for a couple of minutes and then move to a cooling rack. Frost and enjoy!   

Recipe Source: Make Bake Celebrate

Swig Sugar Cookie Copycat

Swig Sugar Cookies. There are so many things to say. I usually eat sugar cookies just because I like to eat frosting and I'm less embarrassed about my obsession with frosting if its on a cookie, but these cookies... Oh these cookies... They are so soft, sweet, and the edge is a little crispy because of the sugar around it. Amazing! The frosting is a little tangy, sweet, and creamy. The combination makes it my favorite, non-cookie cutter, sugar cookie. I'm going to go make another batch right now cause I can't stop thinking about them!

Swig Sugar Cookie Copycat
Recipe Source: The Idea Room

Cookies
5 1/2 cups & 2 Tablespoons All-Purpose Flour
1 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Cream of Tarter
1 cup Butter, room temp
3/4 cup Vegetable Oil
1 1/4 cups Granulated Sugar
3/4 cups Powdered Sugar
2 Tablespoons Water
2 large Eggs, room temp
1 teaspoon Pure Vanilla Extract

Frosting
1/2 cup Butter, room temp
3/4 cup Sour Cream
1/2 teaspoon Salt
8 cups Powdered Sugar
2 Tablespoons Milk

Cookies

1. Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, salt, baking soda, and cream of tarter.

2. In the bowl of a stand mixer combine the butter and both sugars. Beat on medium speed for 2 minutes. Slowly add in the vegetable oil.

3. Add in the water and vanilla and mix to just combined. Mix in the eggs one at a time.

4. Slowly add in flour mixture to the wet ingredients. Beat until just combined.

5. In a small bowl, combine 1/4 cup of granulated sugar with a pinch of salt. Roll your dough into golf ball sized balls and set on a cookie sheet approx 3 inches apart. Spray the bottom of a glass with cooking spray and dip in the sugar. 

6. Press the glass onto your balls of cookie dough so the dough is about a 1/2 inch thick. Bake for 8 minutes. You don't want them to turn brown at all. Put on a cooling rack and let cool completely.

Frosting

1. Cream butter, sour cream, and salt together. Slowly add the powdered sugar. Add the milk and beat until fluffy.

S'more Magic Bars

Have you every made magic bars? They have lots of layers and they all melt together into one delicious magic bar. One of my favorite flavor combinations is a S’more. These bars are a sweet, gooey, combination of a s’more but tweaked with the an extra layer of sugar cookie goodness!

I'm sharing the recipe over at Sawdust and Embryos today! You should go get it, these would be a perfect treat for the 4th of July!!