Seriously Good Sugar Cookies

3 1/2 cups all purpose flour
1/2 t salt
1 cup unsalted butter, softened
2/3 cup sugar
1 lg egg
1 T light corn syrup
1 t vanilla extract

Mix the flour and salt in a bowl.  In a lg bowl, cream butter and sugar; stir in egg, then corn syrup and egg.  Add flour mixture in 1/3 at a time until mixed thoroughly.  Pat dough into two disks, wrap in plastic and refrigerate 1 to 2 hrs.

Preheat oven to 375 degrees.  Roll out dough to 1/4 inch thick.  Use cookie cutters to cut out wonderful shapes.  Bake for 8-10 minutes.  They should be done when the cookies are still white.  Brown edges indicates they are in need to come out of oven ASAP.

Frosting

2 cups powdered sugar
1/4 cups unsalted butter
1/2 t vanilla
2-4 T milk

In a lg bowl, beat sugar, butter and vanilla together.  Add milk as needed to desired consistency. Frost on cooled cookies.

Snickerdoodles

Cookie Ingredients:

1 cup softened butter
1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

Rolling Mixture:

2 tablespoons white sugar

2 teaspoons cinnamon

Instructions:

1. Preheat oven to 400 degrees.
2. In bowl, sift flour, cream of tartar, baking soda, and salt together.  Set aside
3. Cream butter, sugar, eggs, and vanilla in large bowl.
4. Add half of the flour mixture to creamed ingredients and mix well.  Add the rest of flour mixture and mix until all ingredients are well incorporated.
5. Chill dough for at least 1 hour.
6. Shape dough into rounded balls (about a teaspoonful of dough).
7. In a separate bowl, mix together the 2 tablespoons of sugar and 2 teaspoons of cinnamon for the rolling mixture.
8. Roll balls of dough in mixture and place 2 inches apart on an ungreased cookie sheet. 
9. Bake 8-10 minutes.  Remove immediately and place on cooling rack.