Everybody has their idea of what Perfect Sugar Cookies are. Mine are soft, light, buttery, and not too sweet. Soft being the important quality for me. I don’t want a crispy sugar cookie – I want it to melt in my mouth.
My preference came to be when I was a girl at home baking cookies. I don’t know where we got the recipe, or where it disappeared to, but I’ve been wanting that cookie again.
So, with that in mind, and having some serious sugar cookie cravings lately, I’ve made 3 batches in the last week, each time tweeking recipes trying to find the perfect balance for me and recreate that cookie from my youth.
Tonight, I’m happy to report that I think I’ve nailed the recipe!
Here’s what I will call “Perfect Sugar Cookies”.
I know, I’m soooo original, huh? Don’t answer that.
Anyway, I also had some buttercream laying around from my last cake that I piped onto a few of the cookies. That’s something I did not do as a child, but it was delish!!
I’ll try to add that recipe in the next day or two! The vanilla buttercream recipe is HERE!
So, how do you like your sugar cookies? Soft or crispy? Iced or plain? Buttery? Super sweet?Print
Perfect soft sugar cookies.
- 1 cup real butter (2 sticks), softened
- 2 cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 5 cups self-rising flour*
- Preheat oven to 350°F. In a medium bowl, cream together the butter and sugar. Next beat in the eggs and vanilla. Add in the flour a little at a time and stir until a very soft dough forms. On a floured surface, roll the dough out to 1/4 inch in thickness. This dough will still be a little sticky and is very soft, so be sure to be generous with the flour on your rolling pin and surface. Cut into desired shapes with cookie cutters.
- Place cookies at least 1 inch apart on ungreased cookie sheets. Bake for 8 to 10 minutes (9 minutes is perfect for me – no brown crispy edges or bottoms!). Allow the cookies to cool on baking sheet for a couple of minutes before removing to a wire rack to cool completely. Serve plain (delicious!) or frost with your favorite frosting.
- *If you do not have self-rising flour, for each up of flour, substitute 1 cup of all-purpose flour, 1/2 tsp. of salt and 1 1/2 tsp. baking powder.
- Category: desserts
Keywords: cookie, recipe, sugar cookies, soft, cut out, frosting