Who doesn’t love sugar cookies? They’re sweet, soft, delicious and you can decorate them with icing and sprinkles!
I’ve always loved my grandmother’s sugar cookies – I remember on holidays, my cousins and I would decorate Christmas trees, snowmen, and Easter eggs. Vanilla frosting would be mixed with green and red dye, and sprinkles of all colors and hues dashed across the yummy cookie plains made for a brightly colored display.
So one day, I decided I needed the recipe! I called her up and asked her what was the amazing recipe that crafted such a delicate, sweet cookie?
And here it is: she uses “Mo’s Sugar Cookies” recipe from Square Table.
You’ll need:
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 3 eggs
- 1 teaspoon of vanilla
- 1 teaspoon of almond extract
- 4 cups of flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
For this recipe, I would highly recommend an electric mixer if you have one. You can absolutely mix it by hand (I’ve done it before!), but the dough does get super thick and sticky, so if you have a standing mixer, use it!
Alright, first step is to cream the butter and sugar together until it is light and fluffy. Make sure your butter is room temperature, otherwise this will not work correctly. An easy weigh to get it to room temperature is to set your butter out on the counter for 30-45 minutes. I also recommend cutting the butter into little slices when you put it in with the sugar.
Add the eggs one at a time, making sure to beat well after each addition. Mix in extracts.
In another bowl, combine the flour, salt, and baking powder. Add the flour mixture to the butter mixture until it is well combined. I did this in small doses, instead of all at once, to ensure that the flour was mixed in thoroughly.
If you have plastic wrap, put that over the bowl (otherwise I just used aluminum foil) and place in the refrigerator for about 45 minutes.
Preheat oven to 350 degrees Fahrenheit.
After the time is up, grab some of the dough (I rolled mine on a cutting board, doing small batches at a time since I did not have a large one) and roll to about a 1/3 inch thickness. Cut with cookie cutters and place onto a greased cookie sheet!
Bake for 8-10 minutes. Ok y’all, here is the thing, these cookies do not look like they are done at 10 minutes, but they are! If you want your cookies to be more chewy/harder, you can cook them a little longer, but I like mine soft so I took them out after 10 minutes.
Let the cookies cool, and then eat them or if you want to make them more fun, decorate them with icing and sprinkles!
Y’all these cookies are absolutely delicious! Trust me, they are not going to last long in y’all’s house! 🙂
Do y’all like sugar cookies? Let me know if you try the recipe in the comments below!
~ Southern Dreamer
Southern Dreamer 