Classic!
Sugar Cookie Dough:
1 cup butter or margarine
1 cup sugar
2 eggs
1 t vanilla
1 t water
1 t baking powder
3 c flour
Buttercream Frosting:
3/4 cup butter or margarine
4-6 T evaporated milk
5-ish cups powdered sugar
dash salt
1 t vanilla
Cookies: Cream butter or margarine and sugar. Beat in eggs. Blend in vanilla and water. Add flour and baking powder and mix until smooth. Wrap dough in saran wrap and refrigerate until firm. You don’t have to refrigerate the dough if you’re dying to get your hands on these sugar cookies now, but the dough rolls better, the cookies stay in shape better, and, if I remember correctly, something scientific goes on in the fridge when dough is chilling that makes for better cookies. I’m no food scientist, so I cannot tell you for sure what that magical reaction is. Roll dough 1/2-inch thick on floured surface. Cut with cookie cutters and place on cookie sheet. Bake 8-10 minutes. Cool for 5 minutes and move to wire rack to completely cool. Frost with buttercream frosting.
Frosting: Beat butter or margarine and 3 cups powdered sugar until smooth. Add salt and vanilla. Beat in milk and remaining powdered sugar alternately until smooth and of spreading consistency, adding more powdered sugar if needed. Color with food coloring and decorate as desired.
