This is my mom’s recipe, and let me tell you, they are the best! They are chewy, soft, thick, and not overly sweet. The perfect mix in a sugar cookie 🙂 my secret’s to the perfect sugar cookies are chill the dough, cut your cookies thick, and add lemon zest! This recipe has all of those things included and is my go-to sugar cookie recipe. I use this recipe for all holidays, and even made them adorned in baby pink and pearl sprinkles, for Paisley’s first birthday party favors 🙂 a must try! I promise you won’t be disappointed!
Sugar Cookie Ingredients:
– 3 cups all-purpose flour
– 1 tsp. baking powder
– 1/2 tsp. salt
– 1 cup butter (2 sticks) butter, softened
– 1 1/2 cups granulated sugar
– 2 eggs
– 2 tsp. vanilla extract
– zest of 1 1/2 – 2 lemons
Sift flour, baking powder, and salt together, set aside. In the bowl of your stand mixer, cream together the butter, and sugar until light and fluffy. Beat in the eggs one at a time, then add in the vanilla. Gradually, blend in the sifted ingredients until fully absorbed. Add in the lemon zest. Cover and chill for at least 2 hours, I usually do mine overnight.
Preheat the oven to 400F. Grease your cookie sheets. On a clean, well floured surface, roll out small portions of chilled dough to 1/4 -1/2 inch thickness. The thickness of your sugar cookies is very important! If you roll them too thin, you will end up with a crunchy sugar cookie. Some people like that, but I prefer the big, fluffy, soft ones. You may need to roll the dough back and forth in your hands to warm it up a bit before rolling out. Cut out shapes using cookie cutters.
Bake 6-7 minutes, or until edges are barely brown. You really want them barely brown, take them out once you notice any brown along the edges of the cookies. It will keep them softer and avoid that crunchy texture. Remove and cool on wire racks. Cool completely before frosting.
– 1/2 cup butter (1 stick), softened
– 4 cups powdered sugar, more or less depending on consistency
– 2 tsp. vanilla extract
– 1/4 – 1/3 cup milk, more or less depending on consistency
In the bowl of your stand mixer, cream butter. Add in powdered sugar and vanilla until crumbly. Gradually add milk until frosting reaches desired consistency, you can also add more sugar as needed. Add in food coloring to make different color batches.
This is the difference between a crunchy sugar cookie and a thicker sugar cookie, the thicker one is definitely the best!
Here is a little trick, while the oven is still warm from baking the cookies, place a paper towel on the range and set the butter on top of it. The warmth will soften the butter, so you can make the frosting without waiting!
If you’re wanting to do different colors, separate out the frostings into individual ramekins and color as needed.