Missy’s Sugar Cookies

1 cup butter

2 cups sugar

3 eggs

1 tsp vanilla

3 ½ Cups flour

1 tsp salt

1 tsp baking soda

Cream butter and sugar together. Beat in eggs and vanilla. Stir in flour, baking soda and salt. Divide dough into 4-5 portions, flatten each into a round disc and wrap well. Chill in the refrigerator a couple of hours or overnight (dough can be frozen). Roll dough out about ¼ inch thick on a floured surface in desired shapes. Bake at 325°F for 12-14 minutes on ungreased cookies sheet. Edges should be just slightly golden. Cool completely and then frost with your favorite frosting. I used this one for the shamrock cookies.  I did have to double the milk and corn syrup as mentioned in the reviews.  I also substituted creme bouquet for the almond extract.

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  1. how in the world did you ice these so pretty? What was your technique? I have used that icing recipe and a similar cookie recipe but they are never quite so pretty. Also, are these cookies soft or crispy?

  2. I buy the flavoring at our local Cake and Candy Supply store. I think it is a mixture of flavorings–like maybe vanilla, lemon etc..

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