The best sugar cookie recipe -ever!
It’s versatile, it’s forgiving; roll it thin, roll it thick. It holds its’ shape. Most importantly, it’s delicious… It makes a good amount, and it doesn’t call for something ridiculous (when trying to homestyle mass produce), like 1 egg yolk. You don’t have to wait for it to chill! What else could you want?
As found at TwoSistersCrafting.com:
Cookie Dough
- 2 cups Sweet Cream Salted Butter (4 sticks), softened
- 2 cups Sugar
- 2 Eggs
- 2 tbsp. Vanilla
- 4 tsp. Baking Powder
- 6 cups Flour
- Preheat oven to 350 degrees.
- Add butter and sugar to your mixer. Cream the butter and sugar until it is completely mixed. Do not over-mix.
- Add vanilla and eggs and mix until completely incorporated.
- Add Baking Powder and mix.
- Mix in the flour two cups at a time.
- Mix until combined (finish with spoon and hands if necessary).
- Lightly flour a surface area.
- Roll out dough on prepared surface.
- Cut out desired shapes, and place on cookie sheet. (Re-rolling leftover dough pieces until used up.)
- Bake for 6-8 minutes, or 7-9 minutes if thicker.
- Allow to cool before decorating.
For Two Sister’s icing ideas, click on the link above. However, for my classic cut-out sugar cookies, I went old school; straight out of Better Homes & Garden’s Royal Icing circa 1968. (Just how dad used to make them.)
Royal Icing
3 Egg whites, room temperature
1 pound sifted powdered Sugar
1 tsp Vanilla (we skipped this for the white icing, but added it for colors)
1/2 tsp Cream of Tartar
Mix until smooth. Add desired colors. Decorate until your hearts content.
Optional: Food coloring, dragées, colored sugars (varying in size), other decorative edibles.
Also optional: invite friends and family over to decorate.
