Prep 8 mins
Cook 10 mins
Handed down from my great-grandmother Ferdig, this classic sugar cookie recipe is rich in flavor and can be cut thick for softer cookies or rolled paper-thin for crispy cookies. They freeze very well and I've never found a recipe I like better ... but then I am a little biased. Prep time does not include time to chill cookie dough.
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 3 cups flour
- 1 cup butter, softened at room temperature
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- Combine baking soda, cream of tartar and flour mixing well. With your hands, knead in softened butter.
- In a small bowl, beat eggs and mix well with sugar and vanilla.
- Pour egg mixture into flour mixture and again using your hands, mix this really well.
- Chill dough. It will be quite hard when it is completely chilled. Using a table knife, cut off chunks to roll out on a well-flour surface to desired thickness - thin cookies will get crispy when baked, thicker cookies will puff and stay soft. Cut into desired shapes.
- Bake in a 350 degree oven until the edges begin to brown; be careful not to overcook if you want them to stay soft after cooling!
- After completely cooled, decorate the cookies. These will freeze really well!
Holiday baking time and what would an assortment of baked goodies be without a classic sugar cookie. I chose this particular recipe because it does freeze well and I tend to make all my doughs ahead of time and bake everything during one week. I baked two cookies for review purposes and made the pillowy variety. They were simply divine, not too sweet with a melt in your mouth, velvety texture. On results this recipe is more than 5 stars. My quibble here is the dough is so tender, it was very hard to work with and stuck much more to the pin than other cookies I've tried. It requires a good amount of patience and knowing that your efforts will be rewarded with great results.