Perfect Every Time Sugar Cookies

I started a cake decorating class this week. Can I just say (while doing a little dance) “woo-hoo!”.  I’m incredibly excited. Can’t wait to practice new techniques and learn how to make lots of beautiful things. For the first class, I had to bring blank canvases. Which, in a decorating class equals round unfrosted sugar cookies. Everybody needs a great rolled/cut out sugar cookie recipe. It’s perfect for any occasion.

This dough will not spread or bubble. It will stay exactly as you cut it. Just right for making angels and trees during Christmas, pumpkins and ghosts at Halloween, hearts for Valentine’s Day, shamrocks for St. Patrick’s Day, stars for 4th of July…you get the picture. A good sugar cookie is buttery and rich. The perfect bed for sweet light buttercream frosting. My favorite is included below.
Perfect Every Time Sugar Cookies - Bakerlady

Look how perfectly these bake. Each one just right. Light and crisp exterior with a soft buttery inside.

I know, the round cookies are pretty boring, but the recipe is so perfect, I had to share it. I didn’t have any dough sticking anywhere when making them. No frustrating perfect circle turned into a blob of cookie. Just easily rolled out exact shapes that stay how you cut them.

Perfect Every Time Sugar Cookies
from Rumbly in my Tumbly

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt


In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.

Buttercream Frosting

1/2 cup unsalted butter, room temperature
1/2 tsp vanilla extract
2 cups powdered sugar
Pinch of salt
2-3 tbsp heavy cream


1. In a large mixing bowl, beat butter on medium-high speed for about 2-3 minutes. Add vanilla extract and continue to beat until light and fluffy. Slowly beat in powdered sugar, 1 cup at a time until fully incorporated. Add salt. Beat for an additional 1-2 minutes until smooth. Add heavy cream, 1 tbsp at a time. Continue to beat on medium-high speed for another 1-2 minutes until desired consistency as been met. Add food coloring if desired.

Lofthouse Style Sugar Cookies

You’ve heard me say frequently that I don’t have a crazy passion for peanut butter and chocolate. Bizarre, I know. I feel this is a total deficiency of character. I would blame my maker, but I’m pretty sure He knew what was best for me in not giving me that particular food obsession. What God did not keep me protected from is an overwhelming love of Lofthouse sugar cookies. Oh how I adore them. Soft and thick, perfectly tender and don’t even get me started on the frosting. Given that I know my inability to refuse these cookies, I must have experienced a complete mental lapse when I decided to make them at home. I’m pretty sure I assumed the recipe wouldn’t come close to exactly imitating my favorite treat. I was wrong. These cookies are beyond perfect. I’m a big fan of the original pink frosted ones. I don’t go for all the colors for each holiday/season – but if you are a custom dessert kind of person, these are great. Dye the frosting whatever color suits your fancy. They’ll still taste amazing.

[Read more…]

Bakery Sugar Cookies

Sugar cookies are a basic versatile recipe to have in your back pocket. I’ve never really liked making the rolled/frosted kind, probably because they are very time intensive with all the rolling and cutting. Then you have to wait for the frosting to set up before you can take them anywhere. The frosting always gets all messed up anyway. I dunno, it’s just never seemed worth the hassle to me. Probably as my kids get older I’ll do more of that kind of cookie, because I know rugrats love frosting their own cookies. Actually, I might try this recipe again soon and keep half the batch plain and let my kiddos put frosting on top, instead of rolling them in sugar. They’d probably really enjoy that. Anyway, back to these cookies. I would consider this a perfect drop sugar cookie recipe. You don’t have to refrigerate the dough, they come out of the oven looking like you bought them off the rack of a bakery, and they are absolutely delicious. Enjoy! [Read more…]

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