The Best Sugar Cookie
When Nancy and I were little, our favorite time of the year was Christmas (okay, it still is). Our mom would begin baking two weeks before Christmas to make sure she got everything done. One of the first things she would make was sugar cookies. We would sit around the table, listen to Christmas Carols, and frost cookies. Nancy and I have continued that tradition. We have gone through many different recipes. Some didn’t taste good, but held their shape. Some were delicious, but spread so much you couldn’t tell what it was. We finally found the best sugar cookie recipe. It’s delicious and keeps the shape of whatever cookie cutter you use. Sugar cookies used to be Christmas only for us, and now we use them all year long.
This recipe will make quite a bit of cookies but the actual number depends on the size of the cookie cutters you are using. Using these large-ish cookie cutters, we made 36 cookies. If you only need a couple dozen cookies, you can cut this recipe in half.
INGREDIENTS
- 2 cups Sweet Cream Salted Butter (softened)
- 2 cups Sugar
- 2 Eggs
- 2 tbsp. Vanilla
- 4 tsp. Baking Powder
- 6 cups Flour
INSTRUCTIONS
- Add butter and sugar to your mixer. Cream the butter and sugar until it is completely mixed. Do not over-mix.
- Add vanilla and eggs and mix until completely incorporated.
- Add Baking Powder and mix.
- Mix in the flour two cups at a time.
- Do not chill the dough, the cookies will bake better if the dough is at room temperature.
- Roll a handful of the dough out on a prepared surface until it's about 3/8" thick and cut out shapes with a cookie cutter.
- Bake at 350 degrees for 6-8 minutes depending on the size of the cookie. Do not over-bake.
- Frost with The Best Buttercream Frosting