1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Vanilla Buttercream Frosting
1/2 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups powdered sugar
2-4 tablespoons milk
Beat powdered sugar and butter until smooth. Add egg and vanilla; mix well.
In a separate bowl, mix flour, baking soda, and cream of tartar. Slowly add to butter mixture and mix well, scraping down the side of the bowl as needed, until thoroughly incorporated. Refrigerate 2 to 3 hours.
Preheat oven to 375°F. Lightly grease baking sheets and set aside.
Divide dough in half and roll on a lightly-floured counter until 1/8 inch thick (You can roll it thicker if you want. We just found this was the best thickness for making the cookies hold their shape when baking. Plus they come out crispy).
Cut with cookie cutters and place on baking sheet about two inches apart. Bake for 7-8 minutes, or until beginning to turn lightly golden around the edges. Allow to cool a few minutes on the cookie sheet before removing to wire rack to cool completely.
To make the frosting, beat the butter and shortening until light and fluffy. Add vanilla and salt and mix. Beat in powdered sugar, 1 cup at a time, scraping down side of the bowl as needed. Add 2 tablespoons of milk; beat at high speed until light and fluffy. Add additional milk until frosting is the spreading consistency you desire.
When cookies are completely cool, frost and decorate with sprinkles. Enjoy!
Source: Cookie recipe barely adapted from Betty Crocker's Cooky Book, 1963. Frosting recipe from Pillsbury Fall Baking, #93.
Printed From: Bakergirl.