Happy Monday! My mom is in town visiting, so it was the perfect excuse to bust out my sister-in-law's sugar cookie recipe. This is no average sugar cookie recipe. No. This is like perfectly soft, chewy, cake-like sugar cookies that I double fist and shove into my mouth in a dark closet before anyone can find me kind of sugar cookies. And she said I could share the recipe with you. #lucky
I love this recipe for so many reasons. Not only does it yield, in my opinion, the perfect sugar cookie, but it makes a lot of dough. We usually make two dozen cookies and then freeze the rest of the dough for another time. Awhile back someone gave us 101 cookie shape cutters. We use them a lot for play-doh but it also means that we have a ton of shapes that we can use to celebrate various holidays via cookie goodness.
So, here she is (grab a printable version right
- 1 1/2 cup soft butter (room temp, NOT melted)
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Cream butter, sugar, eggs, and vanilla in a standing mixer or large bowl until well blended.
Add baking powder and salt. Mix until blended.
Add one cup of flour at a time and blend until the dough just comes together but is fully mixed. Avoid over mixing.
Chill the dough 1 hour in the refrigerator or 30 min in the freezer (don't skip this step or you'll have flat crunchy cookies instead of thick soft ones!). I like to spread out a long sheet of Press N Seal or saran wrap on the counter, then place the dough in the center. I work in any extra bits of flour at this point.
You can wrap it up like a ball but I like to flatten it out in to a 1 inch thick rectangular shape then wrap it. It cools faster and makes it easier to roll out after chilling.
Heat oven to 400 degrees.
Take a chunk of dough
(I take about 1/4 of my rectangle at a time)
and place on a well-floured cutting board or clean surface. Roll out dough with a floured rolling pin to about 1/4 inch thick.
The thicker the cookie, the more baking time but the more chewy they will be.
-Cut out shapes and place on an ungreased baking sheet.
Ball up the scrap pieces and continue rolling out/cutting shapes until you've used all the dough or have your desired number of cookies. If you don't have cookie cutters, drop balls work just as well!
Bake 6-9 minutes or until done.
The time really depends on the size and thickness of the shape you've cut out, and how crunchy or chewy you like your cookies. For soft, chewy cookies, pull them out as soon as the top of the center no longer looks wet or shiny (a sign the dough is still raw in the center). If you like a more crunchy cookie, leave them in a couple more minutes beyond this point or until the edges start to brown. It may be trial and error until you get it just right. I like my cookies just done (on the verge of undone), so 7-8 minutes is the perfect time for my oven. Smaller, bite-size cookies take 6 minutes.
Allow cookies to cool completely before frosting and decorating, and allow time for the frosting to set before stacking them.
My favorite butter-cream frosting for these cookies is straight off the back of the C&H blue powdered sugar box.
If you forgo the frosting but want to add sugar or sprinkles alone, add them to the cookies before they go in the oven
The dough will keep in the fridge for 1-2 days and in the freezer for up to a month. Baked cookies should be stored in an airtight container and will stay fresh for about 5 days.
We also did a follow up post with our best tips for getting these babies soft and chewy vs. crunchy and flat. Check it out here.
*So how do you like your sugar cookies - crunchy or chewy? Frosting or dusted with sugar? Any other tried and true tips?