Oh. Wow. You guys. These cookies. I am sharing a special gift with this recipe, courtesy of my mom!
She had this big brown, wrinkled paper bag full of cookie cutters and when I saw it out on the counter, I knew we were about to make these cookies. My mom would use the cookie cutters to make the cutest versions of these rolled out sugar cookies. Covered in frosting and sprinkles, my mom, my sisters, and I would sit at the kitchen table, decorating cookie after cookie. It is one of my favorite childhood memories.
AND. THE. DOUGH. All consideration of eating raw egg goes out the window with this cookie dough; it is just that good.
Although it takes a few steps to get to the final colorful cookie, this recipe is simple and so so yummy! My favorite way to eat them is from the freezer- it really elevates the almond flavor and makes them melt in your mouth.
These cookies are great for everyone because they can be adapted to be crunchy, soft, or somewhere in between, depending on how you prefer your little clouds of heaven.
The BEST Sugar Cookies (seriously)
Makes: about 36 cookies
1 ½ cups powdered sugar
1 cup butter
1 large egg
1 ½ tsp vanilla extract
¾ tsp almond extract
2 ½ cups flour
1 tsp cream of tartar
t tsp baking soda
- Cream together softened butter and powdered sugar using handheld or stand mixer.
- Add egg, vanilla, and almond. Beat for 30 seconds.
- Mix in rest of ingredients.
- Transfer dough to container to chill for 2 hours minimum.
- Preheat oven to 350°.
- Take out half of the dough. Flour surface and use floured rolling pin to roll dough out to ¼ inch thickness. Cut dough with your choice of cookie cutters. Repeat with other half of dough.
- Place on cookie sheet and bake for 8-10 minutes, or until lightly browned.
*If you prefer thinner, crunchier cookies, roll thinner and bake a bit longer. If you prefer thicker, softer cookies, roll out dough thicker and take them out of the oven when they are still blonde.
½ cup (1 stick) unsalted butter at room temperature
4 cups powdered sugar
3-4 Tbsp milk
1 tsp vanilla extract
½ tsp almond extract
food coloring and/or sprinkles (optional)
- Cream butter on high for 1 minute until it turns a pale yellow.
- Add powdered sugar, 3 Tbsp milk, vanilla and almond.
- Add more milk if frosting is too thick.
- Divide frosting into bowls, keeping in mind how many colors you will be using. Add food coloring to each bowl until desired color is reached.
- Frost cookies. I like to place frosted cookies in freezer for a few minutes to harden the frosting so they can be stacked in plastic container between parchment paper.
*Cookies can be kept in freezer unfrosted for up to 2 months, and frosted for up to 1 month.