I might be biased since I group on these and have such wonderful memories of making them with my grandmother and then my mom, but they are seriously the best sugar cookies ever. My mom continues to give them as holiday gifts and everyone loves them. My husband has a serious weakness for them, and those who have tried the recipe give it nothing but 5-star reviews. We made them this weekend with friends, and after sharing the recipe on Instagram I had so many requests for it, I thought it would be easier to keep in here on the good old blog. 😉
Here’s 3 things to note before you bake:
- The recipe supposedly makes 72 cookies. My own mother has never been able to roll them as thin as my grandmother, so I’d say it makes closer to 50-60 cookies depending on the size of your cookie cutters and how thin you can actually get them. Regardless, they will taste amazing.
- Plan on refrigerating the dough for at least an hour before rolling it out. I find it to be pretty crumbly after mixing it and the refrigerating really helps it get the consistency you need to roll it out.
- I know a lot of cookie recipes don’t have you put the sprinkles on before you bake them. I don’t think these will work the same if you try to decorate after, but you’re welcome to give it a try. I’m not a very knowledgeable baker. I just follow this recipe as best I can, so I can make the best sugar cookies around.
3 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup butter (unsalted)
3 Tablespoons light cream or milk (I used whole milk.)
1 tsp. vanilla
In a large mixer bowl combine flour, sugar, powder, and salt.
Cut in the butter with the mixer until crumbly.
Stir in egg, cream, and vanilla. Blend well.
REFRIGERATE DOUGH – I recommend around an hour.
Preheat oven to 400.
Roll out on floured surface to 1/8 inch thick. Cut with cookie cutters.
Brush with egg whites (beaten), sprinkle with colored sugar.
Bake in oven for 5-8 minutes.
If you try this, I’d love to hear how they turn out! Share in the comments!