1. I love sugar cookies; with or without icing, they always hit the spot. They’re not too sweet, everyone likes them, and they keep well.  Sugar cookies are wonderful for quick and easy school events, holiday parties, morning coffee, or decorating with kids as cutouts, anytime of the year.

    Recently, we just made six dozen of these simple and delicious sugar cookies to decorate for the winter holidays. I made them in the mixer ahead of time; wrapped and froze the dough by the dozen to slice and bake when needed.  A simple powdered sugar icing is all that you need to top them off.


    • oven
    • mixing bowl
    • mixer, hand or table-top
    • spatula
    • light colored cookie sheet
    • wax paper
    • knife
    • spoon
    • measuring spoons
    • measuring cups
    • cookie/biscuit cutters
    • refrigerator space
    • rolling pin
    • wire rack/ broiler grate for cooling cookies
    • sifter
    • mixing spoon
    • 2 C storage containers

    Cookie Ingredients

    • 2 C all-purpose flour
    • 3/4 C butter, room temp
    • 3/4 C sugar
    • 1 tsp baking powder
    • 1/8 tsp salt
    • 1 egg
    • 1 tsp vanilla

    Easy Sugar Cookie Recipe

    1. Set butter out to warm to room temperature.
    2. Collect equipment.
    3. Whip butter for 1 minute on med-high.
    4. Reduce mixer speed to low.
    5. Fold sugar, baking powder and salt into butter; mix until creamy.
    6. Scrape sides of mixing bowl and add egg and vanilla.
    7. Mix on low until all ingredients combined well.
    8. Add flour slowly to mixing bowl on low; stopping to scrape the sides of the bowl as needed.
    9. Mix until all flour added and dough is well combined.
    10. Pull and cut 3 12 inch sections of wax paper.
    11. Divide dough into thirds; place 1/3 on each section of wax paper.
    12. Carefully roll dough up into a rolling pin shape, folding wax paper around dough to seal.
    13. Place cookie dough in fridge for 30 minutes.
    14. Heat oven to 375 F.
    15. Remove dough from refrigerator and place on clean lightly floured flat surface
    16. Lightly flour rolling pin and use to roll first dough section to 1/8 inch thick.
    17. Using cookie/ biscuit cutter, cut shapes from dough and place on ungreased cookie sheet
    18. Make sure there is at least an inch between each cookie and the edges of the cookie sheet.
    19. Place cookies in oven for 5-7 minutes; until the cookies are firm on the edges.
    20. Remove cookies from oven; using a spatula, place on rack to cool.
    21. Repeat the process with each section of dough; each will make one dozen cookies.
    22. The cookie cutout leftovers may be reworked into another roll and the process repeated.
    23. This recipe makes 3 dozen 2 inch cutout sugar cookies.
    24. Keep cooled cookies in a sealed container, or bag, at room temperature.


    • It is helpful to have two cookie sheets to speed up the process when making more than one dozen cookies at a time.
    • Letting cookie sheets cool before placing cutouts on them helps prevent spreading of the dough.
    • Substituting margarine for up to half of the butter results in a softer cookie; longer chilling time may be required before the cookies are firm enough to cut, and they will spread more.
    • Light, whipped, or liquid butter, or margarine products, contain too much water for baking; do not use.
    • Chilled, wrapped cookie dough will keep for up to 5 days in the fridge.
    • Double wax paper wrapped cookie dough may be sealed in a freezer bag and will keep for up to 6 months in the freezer.


    Icing Ingredients

    • 1 C powdered sugar
    • 1/4 tsp vanilla
    • 1 Tbs milk
    • food coloring, if desired

    Simple Sugar Cookie Icing/Frosting Recipe

    1. Sift powdered sugar into a mixing bowl.
    2. Mix in milk and vanilla.
    3. Stir until uniform consistency; small amounts of milk may be added to thin if needed.
    4. Add food coloring, if desired, and mix well, again.
    5. Spread on cooled cookies with spoon or butter knife.


    • 2 Tbs of unsweetened baking coco added will make chocolate icing.
    • Orange juice may be substituted for milk; do not use with the addition of coco.
    • This recipe will ice about two dozen cookies.
    • Icing will keep up to two weeks in a sealed container in fridge; stirring may be needed before later use.
    • Icing with food coloring will stain skin and clothing; be prepared.

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