These are quite possibly the best sugar cookies I’ve ever had and/or made (please excuse the pictures – they don’t do them justice! Nor does my frosting job….). That’s not really saying much since I don’t really buy or make sugar cookies that often, but for what it’s worth, they are still the best!

I no doubt got the recipe from Pinterest, but I don’t remember form which site specifically. I did change one tiny thing, but I’m not sure that justifies me calling it my own. Oh well! It’s worth sharing, so here it is, along with it’s partner, sugar cookie frosting! Yummm!

Oh and a quick note: This recipe makes a pretty decent sized batch. A BUNCH of smaller cookies, or a good number of large ones. I’ve been freezing half the batch of dough, which I’ll move from the freezer to the fridge about a day before I want to roll, cut, and bake. They still taste just as good! My problem is that if I make a bunch of cookies at one time, I eat a bunch of cookies at one time. It’s also nice when you have guests but are busy in the days leading up to their arrival – mix dough a week or so in advance and bake the day before they show up.

Last thing – I’m convinced that they taste better the day after you bake and frost them. If you give these a try, let me know what you think!!

Rolled Sugar Cookies

1 1/2 cups butter, soften (use the REAL stuff!)
2 cups white sugar
4 eggs
1 tsp vanilla extract
5 cups all-purpose flour
2 tsp baking soda
1 tsp salt

1. Cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking soda, and salt.

2. Cover and chill for at least 1 hour (or overnight). (I make two balls and wrap them separately in plastic wrap).

3. Preheat oven to 400 degrees Fahrenheit. Roll out dough on floured surface, 1/4-1/2 inch thick. Cut shapes with cookie cutters (or the opening of a cup if you don’t have many fun shapes like me). Place shapes one inch apart on ungreased cookie sheets.

4. Bake 6-7 minutes in preheated oven. Cool completely before frosting. (I bake mine for exactly 6 minutes and they are cooked all the way though without hardly browning, which is perfect IMHO!)

5. Frost after cookies have cooled completely. (Or, frost after cookies have cooled most of the way but feel slightly warm to the touch. The frosting will melt just a little so that it smooths out over the cookie giving it a slightly more polished look. If your frosting is sliding off, they are still too hot!)

*Note: the original recipe called for baking powder instead of baking soda. I tried it both ways – the dough and finished cookies were WAY more tasty with the baking soda! Those two teaspoons make a HUGE difference!

Sugar Cookie Frosting

4 cups confectioners (aka powdered) sugar
1/2 cups shortening
5-ish tbsp milk
1 tsp vanilla extract
food coloring (optional)

1. Cream shortening and confectioners sugar until smooth. (Sometimes mine isn’t exactly smooth at this point, but it turns out OK anyway!)

2. Gradually mix in milk and vanilla with mixer until smooth and stiff, about 5 minutes. Color with food coloring or use with natural color (it’s naturally a soft white).

Do you have a favorite sugar cookie recipe?! To tell! I love to try new recipes, especially when it comes to desserts.

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