Perfect Sugar Cookies

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Perfect Sugar Cookies

It depends on the cookie shapes and how big they are. I got about 30 using different shapes and cookie cutters. Not all of them are big though.

INGREDIENTS

FOR THE COOKIE DOUGH

• 1 large egg
• 1 tsp. pure vanilla extract
• 1 tbsp. milk
• 3 c. all-purpose flour, plus more for surface
• 1 c. (2 sticks) butter, softened
• 1 c. granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. kosher salt

FOR THE BUTTERCREAM FROSTING

• 1/4 tsp. kosher salt
• Food coloring 
• 1 c. (2 sticks) butter, softened
• 5 c. powdered sugar
• 1/4 c. heavy cream
• 1/2 tsp. pure almond extract

DIRECTIONS

1. Frist, In a large bowl, whisk together flour, baking powder, and salt and set aside.
2. Second, In another large bowl, beat butter and sugar until fluffy and pale in color. 
3. Then Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.
4. Next, Shape into a disk and wrap in plastic. Refrigerate 1 hour.
5. When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. 
6. Next, Lightly flour a clean work surface and roll out dough until 1/8” thick. Cut out shapes and transfer to prepared baking sheets. 
7. Next, Freeze 10 minutes (so your shapes hold while baking!).
8. Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter until smooth, then add powdered sugar and beat until no lumps remain. 
9. Then Add cream, almond extract, and salt and beat until combined.
10. Next, Bake cookies until edges are lightly golden, 8 to 10 minutes. 
11. Let cool, then frost and decorate as desired.
12. Enjoy It !

Recipes adapted from :   freutcake.com