What makes these the BEST rolled sugar cookies? They are soft, full of yummy flavor, and perfect in every way, of course! It’s a fun and tasty way to deck the halls and feel festive!
So, my most absolute favorite kind of cookie is a sugar cookie. To be quite honest, I have a really hard time not eating more than one. I’ve been known to also “accidentally” break said cookies while decorating them.
Hey, it was an accident! #NOT
If there is one cookie that I make every Christmas season, it is the sugar cookie, and I have been using this recipe for as long as I can remember. I’ve tried others, and I just have never liked them as much as I love this one. And while, yes, it does involve chilling the dough, which does require a tad bit of extra work, to me, it’s worth it.
I made these cookies a few weeks ago for snacks at our Awana kids’ club. Well, technically, I didn’t make them. I made the dough earlier in the day and let it chill in the fridge, but Grace and Eden did a lot of the work. All I did was roll out the dough for them, and they cut out all of the shapes. I even I let them stay up till 10 p.m. to do it!
The girls had so so much fun, and I think they were able to have fun because I managed to let go of my OCD for a few hours!
We iced the cookies the following morning with a really easy icing recipe. In the past, I’ve always frosted the cookies with a buttercream frosting – which makes the cookies have a really adorable homey look to them (translation: kind of messy appearance) – but this year I wanted to ice them and give them a more polished look. We used paintbrushes (the little paintbrushes you get in a watercolors set) and spent about two hours icing every cookie carefully – the girls just loved it, and they did a really beautiful job. I’m sure it would have gone faster had I used a slightly bigger paintbrush. But, it allowed us girls to just sit around the kitchen counter talking and laughing while we painted each cookie.
This sugar cookie recipe has a ton of flavor, makes the softest cookies ever (but not cakey), and makes a ton of cookies. My opinion is at this time of year, you can never have too many cookies.
Unless it’s after Christmas and you’re cookied out!
- 1 1/2 cups butter, softened
- 3 cups white sugar
- 4 eggs
- 2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 5 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp salt
- 2 cups powdered sugar
- 4 tsp milk
- 2-4 tsp light corn syrup
- 1/2 tsp vanilla extract
- assorted food coloring
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and and extracts. In a medium sized bowl combine the flour, baking powder, and salt and beat into the wet ingredients. Cover, and chill dough for at least one hour or overnight.
- Pre-heat oven to 400 degrees. Roll out dough on a floured surface to about 1/2 inch thick. Cut into shapes with cookies cutters. Place cookies 1 inch apart on an ungreased baking sheet and bake for 6-8 minutes. Cool completely.
- In a small bowl, stir together powdered sugar and milk until smooth. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- Divide into separate bowls, and add food colorings to each bowl to the desired color. Dip cookies or paint them with a paint brush.
Amount Per Serving: Calories: 879 Total Fat: 2g Carbohydrates: 195g Protein: 20g