Bruce has always made these sugar cookies. Undoubtably, it is a favorite of our boys, our friends and our neighbors. Besides being tasty, they just look so dang cute, with the fluffy frosting and sprinkles.
We bake these sugar cookies, and frost them with love. Without a doubt, these bring smiles to all that we gift them to. Above all, be sure to share these with all that you love! And, do your self a favor, and make a DOUBLE BATCH of these.
Ingredients for Sugar Cookies
- Butter: Provides richness and a tender crumb, essential for soft and flavorful cookies.
- Sugar: Adds sweetness and helps with browning for a light golden finish.
- Vanilla Extract: Enhances the overall flavor, giving the cookies a warm, aromatic touch.
- Egg: Acts as a binding agent and adds moisture for a soft texture.
- Flour: The structural base of the cookie, creating the perfect balance of softness and strength.
- Cream of Tartar: Aids in leavening and gives the cookies their classic texture.
- Baking Soda: Works with cream of tartar to help the cookies rise slightly.
- Salt: Balances the sweetness and enhances the other flavors.
How to make the Sugar Cookies
Prepare and Chill the Dough
- Cream the Butter and Sugar: Beat together until light and fluffy to ensure a smooth, creamy dough.
- Add Vanilla and Egg: Mix until fully combined for a cohesive and flavorful base.
- Incorporate Dry Ingredients: Gradually mix in flour, cream of tartar, baking soda, and salt until a dough forms.
- Shape and Chill: Form the dough into a log for slicing or two balls for rolling. Wrap in wax or plastic wrap and refrigerate for at least 2 hours or overnight to make the dough easier to handle.
Slice or Cut Out Cookies
- Preheat Oven: Set to 350°F (175°C).
- For Sliced Cookies: Unwrap the log and slice into thin rounds, placing them on an ungreased baking sheet.
- For Cut-Out Cookies: Roll out chilled dough between parchment sheets to about 1/8 inch thick. Cut out shapes using a floured cutter, then transfer to a baking sheet, leaving space between cookies.
Bake the Cookies
- Bake: Bake at 350°F for 6 minutes, then rotate the pan and bake another 6 minutes. Watch for a light golden brown color.
- Cool: Remove cookies with a spatula and transfer to a cooling rack. Repeat the process with the remaining dough, chilling it as needed to maintain firmness.
Frost the Cookies
- Prepare Frosting: Stir frosting until smooth for easy spreading.
- Decorate: Frost cookies, leaving a small border, and decorate with colored sugar or sprinkles in desired patterns.
- Set Up: Let cookies sit for at least an hour before stacking. Use parchment or wax paper between layers to prevent sticking.
Tips and Notes
- Chill the dough for better handling and reduced spreading during baking.
- If dough becomes too soft while cutting out shapes, briefly place it in the fridge or freezer.
- Allow cookies to cool completely before frosting to avoid melting.
- Store cookies in an airtight container with layers separated by parchment or wax paper.
This method ensures beautifully baked and decorated cookies every time!
Servings: 24 cookies
Calories: 225kcal
Ingredients
Instructions
Prepare and refrigerate cookie dough:
- Cream the butter and sugar. Â1 cup sugar, 1 cup butter
- Add vanilla and egg, mix.1 egg, 1 teaspoon vanilla extract
- Mix in dry ingredients.2 cups flour, 1/2 teaspoon cream of tartar, 1/2 teaspoon soda, 1/2 teaspoon salt
- Form into 1 large log. Wrap in wax paper, and refrigerate at least 2 hours, or overnight. Â Don't worry about the log being perfect, as the cookies spread out a bit when you bake them. If you are wanting to roll out to cut shapes, form 2 balls and wrap in plastic wrap.
Slice  or cut out cookies:
- Pre-heat oven to 350.
- If slicing cookies, unwrap dough and slice 1/8 an inch thick slices and place on un-greased cookies sheet.
- If cutting out shapes, remove one ball of dough at a time, and place dough between 2 pieces of parchment. Roll out to about 1/8 thick. Gently remove top piece of parchment.
- Using a floured cookie cutter, cut out shapes, and transfer to a cookie sheet, leaving at least 2 inches between shapes, as cookies will spread when they bake.
Bake Cookies:
- Bake at 350 degrees for 6 minutes, then turn, and bake for another 6 minutes.
- Ovens vary, watch for light brown. Pull cookies out, and put next pan in. When you turn the 2nd set of cookies, at half way point, remove first set with spatula to cooling rack. Repeat this process with 2nd ball of dough. If cookie dough gets too soft, while cutting out cookies, place in freezer or fridge for a few minutes to help dough stiffen up.
- Be sure cookies are completely cool before frosting.
Frost cookies:
- Stir frosting with a slim spatula or a butter knife.
- Frost cookies, leaving an edge. Using striping motion, make diagonal stripes with the colored sugar. Cover cookies with layers of the sprinkles to create designs.
Notes
Frost cookies when cool. Allow to set up for at least 1 hour before putting into storage containers. Use parchment sheets or wax paper between cookies in order to keep them from sticking.
Nutrition
Calories: 225kcal | Carbohydrates: 30g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 149mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 246IU | Calcium: 6mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Sorry, U forgot to include amount of butter. Thank you.
Sidebar – Tried your slow cook pot roast w/taco spices…delicious, definitely a keeper.
mdl
Oh, thank you! Let me fix that tonight! So glad you tried the pot roast! We appreciate your comments!!
Best,
Dina and Bruce
It is updated now!
Thank you again!
Definitely making a double batch this week, they are adorable!
Elaine,
You are as sweet as these cookies! Thank you so much! Happy Valentines Week!!
Dina and Bruce