I LOVE sugar cookies. I think they’re my favorite. But for years I avoided making them because every recipe I tried required refrigerating the dough for at least an hour before you could make the cookies. And then, after you took the dough out to use it, it was stiff and crumbly and hard to roll out. But then I found this recipe. I don’t remember where I found it, only that it’s amazing!!! It doesn’t require refrigeration, the dough is easy to work with and the cookies are amazing. My 4-year old granddaughter helped me make this batch. In fact, it was her idea to make cookies. I wish I could say that the cookies look a little rough because she helped me make them, but the truth is – that’s what they would have looked like even if I had done them alone. I love sugar cookies but I don’t have the patience to make them perfect. If they have frosting and sprinkles, I’m a happy camper. So here you go. If you’re looking for a great sugar cookie recipe, look no further. This is the one you want.
- 1 cup butter or margarine, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 3 cups flour
Cream butter and sugar with electric mixture. Beat in egg and vanilla. Add flour, 1 cup at a time, mixing after each addition. Dough will be stiff. Blend last flour by hand. Do not chill dough.
Divide dough into 2 balls. On a floured surface, roll each ball in a circle, 12” diameter, 1/8” thick. Dip cutters in flour before each use.
Bake cookies at 400 degrees on ungreased cookie sheet on middle rack, 6 minutes or until lightly browned. Cool 2 to 3 minutes. Remove and cool on racks.
May be frozen up to 2 months (before frosting). Makes 3 dozen medium to small cookies.
Frost with purchased icing (frosting will be thicker and won’t harden as well) or powdered sugar frosting (about 1 cup powdered sugar, 1 teaspoon vanilla, enough milk to make spreading consistency – add 1 tablespoon at a time. You may need more frosting depending on how many cookies you have and how thick you frost the cookies. I usually start with 1 cup, though.)