Best-Ever Sugar Cookies

READY IN: 37mins
Recipe by SuzyQ in Seattle

I'm not sure where I got this recipe, but figured I'd better get it off of the hand-written card onto 'Zaar so I wouldn't lose it. A couple of my friends have copied it, and I've had to bug them for it when I couldn't find my card. Anyway, these cookies make great rolled sugar cookies whose dough is great to work with. Soft - if you don't overcook them, and taste great by themselves or with frosting (my favorite!). I've edited this recipe (10-28-10) to omit the shortening and change it to all butter, since I found the dough to be crumbly with the shortening.

Top Review by Mama2Ciara

I hate wasting ingredients on an incomplete recipe. There must be some liquid not mentioned in this recipe because when you add all the listed ingredients it looks like a dry pie dough before you add water to it. I did add water but too much, so I added corn starch. We'll see how they turn out, but it's so frustrating to make something with an incomplete recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Beat the butter on med-high for 30 seconds.
  3. Add sugar, baking powder, and salt. Beat till combined.
  4. Beat in egg and vanilla.
  5. Beat in flour and mix until dough starts to form into a ball.
  6. Flatten dough into a disk and wrap in plastic wrap. Chill for a couple of hours or until it's easy to handle.
  7. Lightly flour your rolling surface and the rolling pin. Roll dough to 1/4" thick. Cut with cookie cutters of your choice.
  8. Bake on parchment-lined cookie sheet at 375 for 7-9 minutes or until set but not browned.
  9. Makes approximately 100 mini (1/2"), 36-48 medium (2.5-3"), or 20 large (5") cookies.

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