Tomorrow's Sugar Cookies

Tomorrow’s Sugar Cookies

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I said I’d post the recipe for sugar cookies “tomorrow” a few days ago but I guess this will have to do.  This is my favorite sugar cookie recipe for many years.  It is best as a cookie cutter recipe rather than just a plain sugar cookie.  I have a recipe I like better for a stand-alone sugar cookie but this is good as a cut-out recipe because the top is smooth when you get done compared to the crinkly top of my other sugar cookie recipe. (Probably a run-on sentence for all you grammar Nazis out there, but when you are talking about cookies, all the rules go out the window.)

Christmas Sugar Cookie Recipe

4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 sticks butter

2/3 cup shortening

1 1/2 cups sugar

2 eggs

2  tablespoons milk

2 teaspoons vanilla

Stir together the flour, baking powder and salt.  In another bowl beat butter and shortening together.  Add sugar and beat until fluffy.  Add eggs, milk, and vanilla; beat well.  Add dry ingredients to sugar mixture and beat till well combined.  Cover and chill 4 hours or overnight.  Working with 1/4 of the dough at a time, roll on a lightly floured surface to 1/8-inch thickness.  Cut into shapes with cookie cutters.  Place on a lightly greased cookie sheet and bake at 375 degrees for 8 minutes or until the edges are golden brown.  Allow to cool.  Frost with butter frosting or glaze.

Butter Frosting

1 1/2 sticks butter

8 cups powdered sugar

1/2 cup milk

2 teaspoons vanilla

food coloring


Here are a few pictures of the process.  I’m adding the flour to the butter mixture. Scrape the sides often.


The dough is really soft after it’s all the flour is incorporated.  You really do have to refrigerated it if you want to roll it out for a cutter.  If you want to make drop cookies, you can use it right away.


The frosting I used in the photos is not the same as the recipe given today.  I used a glaze. Basically, the difference is that I melted the butter and milk first and added less powdered sugar.  I did add vanilla at the end.  As the butter and milk cools, the frosting sets into the very yummy puddles of frosting.


These cookies freeze well, too.  I like to take them for lunch or pull some out for dessert during the week.


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One Response to Tomorrow’s Sugar Cookies

  1. Anonymous April 26, 2014 at 4:19 pm #

    These look yummy! I am going to have to bake some!

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