Wednesday, August 14, 2013

The BEST Rolled Sugar Cookies

These are my go to cookie for birthday parties, special occasion-guest-take-home-gift, anytime sugar cookie recipe.  They are easy, you can make them into any shape or cut out cookies you want, you can make them ahead of time (they keep beautifully), and oooooh I almost forgot the best part --- they are super yummy and soft.  I have made these cookies into dinosaures, trains, butterflies, flowers, crosses, firetrucks, and monkeys --- just to name a few.

Here is the Golden Cookie Award winning recipe -- I received this award from the Academy of OUR Family.  This Academy has members in it ranging from age 2 to 80.  All have selected this cookie recipe as the favorite.  The question is will your family agree?  This recipe came from

Best Rolled/Cut Out Cookie Recipe


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

powdered sugar for rolling surface


In a large bowl cream butter and sugar.  Beat in eggs and vanilla.  In a separate bowl, combine flour baking powder, and salt.  Add the flour mixture to the wet mixture in three different batches.  Do not over beat.  Place the dough on a large piece of plastic wrap, cover and wrap tightly for at least an hour or even for overnight.  Take the dough out and cut off a chunk that is manageable for you to work with. Once the dough gets too warm from your hands, it is becomes difficult to work with -- hence keep the dough pieces you cut manageable.  Sprinkle your counter with some powdered sugar.  I use powdered sugar instead of flour because the extra flour makes the dough tough.  Roll out the dough to about 1/4 inch in thickness and then use the cookie cutter of your choice. When you have extra dough, but there is not enough to cut into more cookies or it has become too warm from your hands, put it back into the refrigerator to get cold again.

Place the cookies on an ungreased cookie sheet in a 400 degree oven for 6-8 minutes. The cookies stay pretty light in color. It may take a few times to figure out the exact time for your oven;  8 minutes is perfect for my oven.   Remove them from the pan and let them cool.  Decorate or leave plain they are wonderful any way you choose to eat them.  If you keep the cookies in an airtight container, they save well.  When I make these for party favors, I put one or two in a small clear baggie and tie a ribbon on the top.   You can make these cookies 5-7 days before your party, the guests will never know -- the cookies are that good.

I have decorated these cookies using M&Ms; I did this when I decorated butterfly, flower, and dinosaur cookies.  Mix a bit of water and a bit of powdered sugar into a paste. Use this paste to "glue" M&Ms onto cookies. I have used Royal Icing to decorate these cookies too.  I have also served them plain.  No matter what you choice, you cannot lose with this cookie.

I have also put together cookie baskets for those who I love so that they can give cookies out at their special occasion.  For example when my dear friend, Kristen, had a Baptism for her little boy Carter; I made a cookie basket for her to give out cookies to her guests as a thank you gift.  I also made a similar basket for Nel, a friend of mine, who recently got married.

So no matter how you choice to use this recipe.  Know that it will be a winner. And people will ask you if you are serving your yummy sugar cookies.
Buon Appetito!

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