This Sugar Cookie Recipe is one of my all time favorite recipes. It was a go to for my mom when my sister and I were kids and we wanted a yummy treat to take to our school parties or have a sweet snack at home.
You know for every holiday you have a cookie cutter.
This was before fancy sugar cookie decorating took over and my mom let us kids take the reigns. They were often covered in bright powdered sugar icing that had started to run off the sides. You had to lick your fingers when you were eating them, because you just couldn’t wait for the icing to set up before you had a bite.
Not going to lie.
They are good!
Soft and just the right amount of sweet, especially, when a sweet icing is added to the top.
You’re probably saying “Sugar Cookies? I only bake those around the holiday’s.”
Let me tell you though. There is a cookie cutter for anything and everything you can dream of now. Flamingos, palm trees, bunnies, letters, and shapes.
I could go on and on.
If you don’t have a cookie cutter or just don’t want to mess with, well the mess. You could roll them up into balls and use a cup to smash the balls down and sprinkle with decorator sprinkles or sugar. You could forget the icing all together by doing this. They won’t be as pretty, but sometimes pretty isn’t number one when you need a cookie.
1/2 cup sugar
1/4 cup butter (softened)
1 teaspoon vanilla
1 1/4 cups flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 – 1/2 cup flour for dusting
Preheat oven to 375 degrees
Prepare your cookie sheets with parchment paper. You could skip this step, but you could encounter sticking if you let the cookies cool on the pan.
I get it, life is busy enough and then your or your kiddos cookies get stuck to the pan.
Need I say more.
On the bright side, those little broken cookies eat just the same.
Get all of your supplies ready.
Ingredients, bowl, mixer or spoon, cookie cutters, rolling pins and extra flour for rolling the cookies out on. These cookies can easily be mixed by hand.
Soften butter slowly in the microwave or leave it out to get to room temperature.
Cream together your sugar butter and vanilla. I have used a fine and a coarse sugar in this recipe. The coarse sugar can be seen after baking.
Add your egg and mix.
Add and your salt and soda and mix together before adding your flour.
Incorporate your flour and mix until combined and smooth.
Your Dough will be sticky, but thick like cookie dough.
You can choose to chill the dough for 20-30 minutes or use it immediately.
You will need a little bit more flour if you choose to make the cookies immediately. About 1/4 cup to 1/2 cup for rolling out the cookies.
Flour your surface and the rolling pin. I will say, the more flour you use, the more flour you will taste in your cookies.
They are still delicious though.
I also incorporate more dough to the dough I have already been working with. This keeps the dough from drying out too much.
Roll out your cookies and use a cookie cutter or even a cup to cut out your cookies. You could even roll into balls and flatten with a cup if you need too.
Roll out your cookies to about 1/4 inch thick. Any size will do. Thicker cookies can be more doughy, while thinner will brown more and be crispy.
You don’t want them to be to thin or they will get really brown while baking. You also want to try and roll them out evenly. (I’ve seen some crazy cookies made by my babies.)
I can get between 15-17 cookies with an average size cookie cutter.
These cookies do not spread very much, so you can pack them closely on the cookie sheet.
Bake 8-9 minutes depending on your oven and the thickness of your cookies.
These cookies are so fun and easy to make!
We are often sharing these cookies, so I often double the recipe so the kids can have some to snack on too.
This recipe is a go to for me and my kiddos now. (It was even before I had little ones.) Now I get to watch them have fun rolling out their dough and picking their favorite cutters to make their cookies to eat, share, and enjoy with friends.
Thank you so much for visiting.
I hope you have fun baking…