The Best Rolled Sugar Cookies

READY IN: 28mins
Recipe by Martha Cooks

I had these at a friend's little girl's birthday party. I don't normally rave about a cookie. And, it takes a special dessert to get my attention. These cookies were amazing. I like my cookies soft. This fit the bill. Plus, they decorated beautifuly. They reminded me of the look of a Cookie Bouquet cookie with a lot better taste. The icing is Wilton's buttercream icing. A thin layer of this made for an amazing cookie.

Top Review by B-J-Burrell

This is the same cookie recipe I use from allrecipes and it is awesome! I do alter it to these changes to make it not as bland and lil more flavorful. I Add additional 1 C Sugar & additional 1 tsp Vanilla extract.Also Add in addition to the vanilla extract a tsp (1 tsp) of Lemon Extract (I am also going to try Orange). If dough gets sticky dust slightly with powdered sugar. The Sugar Cookie Icing Recipe that I use creates a hard coating with a shiny appearance. The icing itself isnt hard when you bite into it. It just dries perfectly to keep the cookies from sticking to one another so you can stack them. It takes a while for the icing to dry so do not stack immediately. ICING RECIPE I USE: * 1 cup confectioners' sugar * 2 teaspoons milk * 2 teaspoons light corn syrup * 1/4 teaspoon lemon extract * assorted food coloring I love this cookie recipe with the additions and this icing. Thanks for posting it on zaar. I find this website more user friendly for posting photos,etc.

Ingredients Nutrition


  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool completely.
  4. For the icing, combine the last 5 ingredients in a blender until creamy. Slowly add the milk so that you may choose your consistency.

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