WALMART SUGAR COOKIE RECIPE RECIPES

Steps:

• COOKIE DOUGH DIRECTIONS: In a large bowl combine sour cream, sugar, butter, eggs and vanilla; mix well. In a smaller bowl combine flour, baking powder, baking soda and salt, then add to wet mixture and mix until everything is just incorporated. With a cookie scoop, scoop out even size scoops of dough and then roll in a ball in your hand and place on a cookie sheet and slightly flatten with your hand so it's in a circular shape. Bake in a pre-heated 350 degree oven until light golden brown, no more than 10 minutes. They may seem under done but they aren't. Transfer to a cooling rack and let cool completely before frosting.
• BUTTERCREAM FROSTING DIRECTIONS: Directions: Cream together butter and shortening in mixer, with paddle attachment on medium for about 2 minutes. Add 1/2 cup powdered sugar and beat until smooth, Add another 1/2 cup and beat until smooth. Add Vanilla, mix. Add gradually the remaining sugar and milk, making sure you end with sugar. Continue to mix on medium until smooth.

Steps:

• In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk. Mix until smooth. Add milk as need to create a smooth mixture, one tablespoon at a time. Add corn syrup and almond extract.
• To decorate cookies, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup.
• Add food coloring one drop at a time until desired color is reached. Pour into bottles, decorator bags or a cup. Keep unused icing sealed until ready to use.
• The icing will dry hard. It can take up to overnight before I would recommend stacking them. I store mine on cookie sheets tented with foil to keep the cookie bottoms from drying out while they are drying.
• You absolutely can substitute vanilla extract (or any other extract). Keep in mind, it will give your icing a slightly off white hue but if you are coloring it anyway it won't matter.
• This icing will keep for several weeks on the countertop, in a sealed container. I actually keep mine much longer than that.
• We have received some questions about cloudy spots on the iced cookies. I have never had to deal with spots, I live in Arizona and it is a very dry climate and we use air conditioning to cool (which is also very dry). I know that too much humidity can cause icing to get spots. Do you live in a humid climate or use a swamp cooler? I would try a dehumidifier while you are making cookies to help the issue or stick to white icing (actually add white color to the icing) or try working with thicker icing. Or try using thicker icing. That will remove some of the water content and allow the cookies to dry faster. Also make sure the cookies are 100% dry before closing them in a container.