Despite daily walks and bike rides, the days of being able to eat anything I want, whenever I want are long gone. I try to limit sweets, pasta and bread, bacon (a futile exercise once the tomatoes in the garden are ripe and my desire for BLTs overwhelms me), and other tempting, but calorie-rich foods. If I’m in the mood for cookies, and know that my husband and I will be the primary consumers, it’s nice to be able to make just a few. Therefore, I’m always on the lookout for cookie recipes that produce small, manageable quantities.
Two years ago, I brought you a brilliant, insanely delicious and easy recipe for two chocolate chip cookies. Judging by the thousands of notes it has generated, it’s pretty clear that others find it appealing, too. Today’s frosted sugar cookie recipe is just as good.
I set my sugar cookie bar pretty high, and was not disappointed in these. I took the time to chill the finished dough in the refrigerator for 20 minutes before I rolled it out and cut them into shapes, but you totally don’t need to. You could make your job far easier by dividing the dough into four pieces, roll them into balls and then flatten them with the end of a glass.
I like my sugar cookies crisp, so I rolled them thin and baked them for 12 minutes. If you like a thicker or softer cookie, bake them for a shorter amount of time.
Sugar cookies for two, a recipe I modified slightly from Like Mother Like Daughter.
2 tablespoons butter, softened
3 tablespoons granulated sugar
¼ cup plus 1 tablespoon powdered sugar
Preheat oven to 350 degrees F.
Combine butter and sugar in a small bowl. Add egg yolk and vanilla and stir well. Add salt, baking soda and flour and stir to combine.
Roll out dough to ¼ inch thick and cut with cookie cutters, or scoop into balls and flatten. Place on a baking sheet lined with parchment paper. Bake for about 8 minutes (longer for a crisper cookie) then remove from oven. Allow to cool on cookie sheet for a few minutes before removing to finish cooling on rack.
Combine all ingredients for frosting (add more milk or more powdered sugar if too thick or too thin) and frost cookies once cool.
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