Recipe By J. Saunders
Rating
Published Jan 26th
Prep - Cook - Additional - Ready In -
Servings 5 dozen Calories 109.5

Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners’ sugar and milk. I make it fairly thin, as I ‘paint’ the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.

Recipe Ingredients

  • 1 ½ cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Cooking Directions

  1. 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. 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. 3 Bake 6 to 8 minutes in preheated oven. Cool completely.

Nutrition Facts

  • Calories 109.5
  • Carbohydrate 14.7 g
  • Cholesterol 24.6 mg
  • Fat 5 g
  • Fiber 0.3 g
  • Protein 1.5 g
  • Saturated Fat 3 g
  • Sodium 92.6 mg
  • Sugar 6.7 g

Reviews

  1. I have made this recipe too many times to count! I don't know what went wrong with those that didn't like it. My advice: FOLLOW the suggestions of others. I read through MANY reviews and this is what I got: 1.) Add in 1 more cup of sugar and 1 more tsp. vanilla. 2.) Let - Read more ...
  2. WOW...these are great sugar cookies. Exactly what I was looking for. I made them for my son's preschool class using dinosaur cutouts and they turned out great. What I liked best was that they were nice and thick and held their shape well. I was worried about them breaking due to the dinosaur shapes but - Read more ...
  3. This recipe is excellent for its purpose of rolling and cutting cookies...i tried another sugar cookie recipe and hated it...it didnt roll and cut as well and the cookies were flat and crispy... i always come back to this one... this year i made ghosts for my son's halloween party/parade and a friend of my - Read more ...
  4. This recipe is WONDERFUL. Make sure you: chill at least 1 hour to firm up the dough. Knead the dough before rolling out with pin. Use SUGAR instead of flour when rolling. There are many options with these cookies. They are great iced (and gorgeous using the sugar cookie icing on this site), yet they - Read more ...
  5. This recipe is TERRIBLE. If I could give it zero stars, I would. First of all, I am an experienced cook, and always follow my instructions implicitly. The dough is TOO STICKY to be rolled out. It's a nightmare, actually. The cookies puff up like tiny cakes (and yes, I used the all purpose flour) - Read more ...
  6. I must add my voice to the hundreds before me. These cookies are a miracle! While I like to think I know my way around a kitchen, sugar cookies have always been disastrous for me. Not any more! The best advice I every received was from a review below-- I rolled them out on parchment - Read more ...
  7. Delicious! I tried this method I learned from a different sugar cookie recipe. You make little balls with the dough, then dip a glass into sugar and flatten cookie with the bottom of the sugared glass. Keeps you from having to roll them. I also refrigerate the rest of the dough and only make as - Read more ...
  8. I made these for my boyfriend on our anniversary. WOW! These were it. As an aspiring pastry chef, I am always in search of great recipes and ways to "doctor them" . I made 1/4 of the batch the first time and thought they were a tad bland. SO when I made the full recipe.... - Read more ...
  9. These ARE the best! I didn't change the recipe at all, and I don't see the need to. I didn't have any problems at all with the dough being sticky. Matter of fact, I used only very little flour to roll them out. It was the smoothest, most cooperative cookie dough I've ever worked with. - Read more ...

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