I feel really silly sharing a recipe for sugar cookies because most people already have one they like, but after years of trying so many different versions I have FINALLY found the absolute best ever recipe for rolled sugar cookies. They come out perfectly every time and are so light and fluffy while still being firm for decorating.
I couldn’t stop there though, of course. I’ve also found the best frosting/icing recipe for decorating that spreads beautifully and gives you perfectly shiny results. And, while our cookie decorating isn’t going to win any awards, we aren’t actually trying to accomplish anything more than have fun making them and making sweet memories every year!
Rolled Sugar Cookies:
1 1/2 cups butter softened
2 cups white sugar
4 eggs
1 tsp vanilla
5 cups all-purpose flour
2 tsps baking powder
1 tsp salt
Directions: Cream together butter and sugar until smooth. Beat in eggs and vanilla. In small batches, add in the flour, baking powder and salt. Cover and chill dough for one hour or overnight. I often freeze half the batch to do at a later date. Preheat oven to 400. Roll out dough on floured surface and cut into shapes with cookie cutter. Bake 6-7 minutes and cool completely before decorating.
For the icing: 2 cups powdered sugar, 2-4 tablespoons milk (start with two and add more as needed for consistency), 1 tablespoon honey or light corn syrup, 1 tsp vanilla extract. Mix together until you get the right thickness for spreading. Add milk or powdered sugar as needed. You’ll want it to be fairly thick so it doesn’t drip off cookie.