Sugar Cookies

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I LOVE Sugar Cookies. I didn’t realize how much I loved cookies until I started this cookie series. I just didn’t realize how many “favorite” cookies I have.

Once I start eating these Sugar Cookies then I have a really hard time stopping. These Sugar Cookies are so light and fluffy. I can literally eat 5 at a time and it won’t even make me sick. I’m not sure if that’s a good thing or a bad thing.

You’ll understand once you try them.

sugar cookies-red

The dough isn’t like your typical dough. My sisters Mother-in-law gave me the tips and tricks to making these. Since she is the cookie goddess I just listen and do what she says. There are a few things that are a little different than what I’ve done in the past.

1)Use margarine instead of butter in the dough.
2)Start with the whisk attachment.

sugar cookies-soft dough

3)After half of the flour is mixed in then you change it to the dough hook.
4)Chill the dough for a bit.

sugar cookies-dough

5)Wait to frost and eat them until the day after baking them.

sugar cookies-white

If you choose not to listen to these instructions then that’s fine. Just don’t come back telling me that they weren’t the best Sugar Cookies you’ve ever made.

Sugar Cookies

½ cup (1 cube) MARGARINE (not butter)
1 ½ cups Sugar
2 Eggs
1 cup thick Sour Cream (Western Family if available)
3 ½ cups Flour
½ tsp Salt
½ tsp Baking Soda
2 tsp Baking Powder
1 tsp Almond Extract
1 tsp Vanilla Extract

Frosting:
½ cup (1 cube) BUTTER (not margarine)
2 ½ cups Powdered Sugar
1 tsp. Vanilla
¼ cup Whipping Cream
Food coloring

1-Make sure you have all your ingredients and clean your work area.
2-Using a whisk attachment put your margarine and sugar in a mixing bowl and mix. I like to use a Bosch or a KitchenAid.
3-Add your eggs and mix again.
4-Add the sour cream and mix again. Make sure to scrape down the sides if needed.
5-Add 2 cups of the flour along with the salt, baking soda and baking powder. Mix until smooth.
6-Switch the whisk attachment to the bread hook attachment and add the rest of the flour (1 ½ cups). Mix again.
7-Add the almond and vanilla extracts and mix until it’s all smooth and incorporated.
8-You can leave it in the bowl and cover it up or wrap it up in plastic to chill it. I like it chill it for at least 30 minutes or even overnight.
9-While it’s chilling, clean up the mess and get your cookie cutters and some extra flour ready.
10-Turn your oven on to 375 degrees.
10-Make sure you counter is clean and you put enough flour down on the counter. Put your dough on the flour and roll the dough out. You want it to be about ¼ inch thick all around.
11-Cut out as many cookies as you can and put them on a parchment lined sheet pan.
12-Bake the cookies for 7-9 minutes. It will depend on how thin or thick your cookies are so watch your cookies carefully.
13-Let the cookies cool completely on the sheet pan. It’s best if you wait overnight to frost and eat them….but who has that kind of patience?
14-Make the frosting by adding all the frosting ingredients and mixing them together. I like using a food processor but you can use whatever you want.
15-Frost your cookies and add sprinkles or whatever you want.

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