These are the best sugar cookies in the world. I know that I am making a bold claim here, but I stand behind it 100%. I have testimonials to back me up as well, let me know if you need references. Now you may notice that these are not cut into shapes or have pretty colored frosting and sprinkles…you can do that if you must, but as for me, simple=perfect. My mother in law was exasperated with me that I was just putting frosting on them with reckless abandon, but after she tasted one she changed her tune. She agreed that they didn’t need any muss or fuss.Now these are not your crispy so called “sugar cookies”, because who wants a dry crumbly cookie? And the frosting is frosting, no tasteless icing just for the sake of being pretty. Nope, just glorious simple butter cream frosting with nothing added for pizazz, because why? I don’t mess with delicious perfection.I have been making these cookies for many, many years. I am not sure where I got the original or how many things I changed to make it my own, but I have it written on a crumbled up piece of notebook paper and stuck in my recipe binder. It’s faded and covered in unidentified foods so I thought it only about time that I make this public, before something tragic happens to the hard copy. Let others join in the magic of these babies. You’re welcome! I accept monetary gifts, and other forms of gratitude, just don’t offer me your first born, I have plenty of kids.
Okay, so enough jibber jabber. You probably already have most if not all of these ingredients. Like I said simple=perfect. These are not health foods, so if you are trying to stay healthy like me, then make sure you have containers ready to be filled to send to neighbors and friends or else you’re in trouble.
Best Sugar Cookies in the World
- 3 1/4 cup flour (sifted)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter at room temp
- 1 cup sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1/2 cup sour cream
- Sift together the first three ingredients into a bowl (flour, baking soda, salt).
- In a seperate mixing bowl cream together next four ingredients for 2 minutes (butter, sugar, egg, vanilla).
- Add sour cream and 1/2 of sifted dry ingredients, beat for 1 minute.
- Stir in remaining dry ingredients with a wooden spoon.
- Divide dough in half.
- Roll 1/4 inch thick on lightly powdered sugared surface (don’t use flour unless you really want to, powdered sugar keeps the cookies sweet and works just as well).
- Cut with cutters (I just use a glass for my circles).
- Bake at 400 for 8-10 minutes.
- 2 sticks unsalted butter softened
- 3 cups of confectioners sugar sifted
- 1/4 tsp. vanilla
- dash salt
- Beat butter on med-high until pale and creamy (2 minutes).
- Reduce speed till medium add sugar 1/2 cup at a time mixing well for (about 2 1/2 minutes each time).
- Add vanilla and salt and raise the speed to med-high beat until smooth (about 1 minute)
- Frost with reckless abandon.
Make them for Santa, he loves them at our house!
Now if only they were gluten-free…
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