For almost 30 years I have tried to find a good sugar cookie recipe, today I finally found it. Oh and glazzing cookies, so much easier and faster than frosting.
1 Cup (2 sticks) unsalted butter, at room temperature
2 oz cream cheese, at room temperature
1 cup sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
3 1/2 cups of flour
1 tsp baking powder
Large pinch of salt
Combine butter, cream cheese, and sugar into a large bowl, and cream with an electric mixer for several minutes until light and fluffy. Beat in egg and vanilla.
Whisk flour, baking powder, and salt in a separate bowl. Slowly add the dry ingredients to the butter mixture until just combined
Divide the dough into 2 balls. Place each between two pieces of parchment (to prevent sticking) and roll out to about 1/8 inch thick. Transfer dough to cookie sheets on the parchment; refrigerate 30 minutes.
Heat oven to 350. Use cookie cutters to cut shapes, pulling away the scraps to avoid moving and distorting the cookies. If the dough gets too soft to work with, refrigerate it for 15-30 minutes. Reroll scraps between sheets of parchment for more cookies, refrigerate for rerolled scraps for 15 minutes.
Bake 7 to 10 minutes or until the cookies just start to color at the bottom edges. Let cool for 5 minutes on the sheet, then remove to a wire rack to cool completely before decorating.
Glaze:
combine 1 lb confectioners' sugar, 1/4 c light corn syrup, 1/4 c water, and 1 tsp of extract (I used lemon but you can use almond, orange, coconut, or vanilla), in a large bowl and beat with an electric mixer until smooth, about 1 minute. To thin the glaze add more water 1/2 tsp at a time until desired consistency, divide among bowls and add gel food coloring to tint.
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