I love sugar cookies that are soft and sweet and melt in your mouth. It took awhile to find the perfect sugar cookie recipe, but I think I have found it. Making sugar cookies has long been a tradition in our family. My mom used to make them with my sister and me every year at Christmas time. So as soon as my kids could stand, we have been making them at Christmas as well. I also make them for other holidays such as Easter and graduations or whenever I can find an excuse to make them.
The best thing about this recipe is how soft they are. It is important not to make them too thin – about 1/8 to 1/4 an inch thick is best. If you get them too thick they kind of lose their shape, and if too thin, they brown too easily and aren’t as soft. They can be frozen after cooling until you are ready to frost them, and then frosted as needed. Just let them set out for a couple of hours first to defrost.
I have such good memories making cookies with my children and nieces and nephews. We would have flour and frosting from one end of the kitchen to the other, but it was worth it. I hope someday they will make sugar cookies with their kids and the tradition will carry on. They just better be prepared if the children are young, for some very interesting and colorful cookies heavy on the sprinkles!
Soft Sugar Cookies With Buttercream Frosting
2 c sugar
- 1 c butter
- 2 eggs
- 1/4 tsp. salt
- 1 c oil
- 2 tsp. baking soda
- 2 tsp. cream of tartar
- 5 c flour
- 2 tsp. vanilla
- Cream butter and sugar together on medium speed until light and fluffy, about 2 minutes.
- Add eggs, and mix until blended with butter and sugar mixture.
- Add the salt, oil, and vanilla, and mix until blended.
- Next, add the baking soda and cream of tartar and mix until blended.
- Finally, add the flour a little at a time, and mix, just until combined. Don’t over mix.
- Refrigerate dough for several hours or overnight.
- Place about a cup of dough between 2 pieces of wax paper that has been floured on the bottom sheet so the dough doesn’t stick. Refrigerate the rest of the dough while you are doing that.
- Roll out the dough with a rolling-pin so that it is about 1/8 to 1/4 inch thick (this is important for soft cookies).
- Use cookie cutters to cut into different shapes.
- Flour a spatula before scooping up cookies to place on cookie sheet.
- Bake at 375 degrees for approximately 8 minutes, depending on the size of your cookie cutter and thickness of the cookie. For soft cookies, don’t let them brown.
- Repeat with remaining dough, refrigerating remaining dough each time.
- The cookies can be frozen after they are cooled in baggies made to be frozen. Just thaw cookies out before frosting them.
- Frost with Buttercream Frosting recipe below.
1 stick butter (1/2 cup), softened
- 1 box powdered sugar (1 lb. or 3 3/4 cups)
- 1 tsp. vanilla
- 1/4 c. milk
- food coloring (optional)
- Place softened butter and vanilla in mixing bowl.
- Add powdered sugar and mix well on medium low-speed for a few minutes to get as many lumps as possible smoothed out.
- Add milk a little at a time and mix, until all lumps are gone.
- If desired, add food coloring and mix until color is uniform throughout.
- Frost cookies and decorate as desired.
Recipe from Cook AZ I Do