It sure came fast this year, but Christmas is only THREE DAYS away! My kids are so excited they can hardly stand it! I’ve been cleaning and baking up a storm to get ready. And, I’m happy to say that for the first time in MY LIFE I have my wrapping done before Christmas Eve. This is a miracle. I am normally up until the wee hours the night before Christmas wrapping and I’m always exhausted on Christmas morning. Not this year!
So, we’re ready here. We even made sugar cookies and frosted them to get ready for Santa. Let me tell you that they were extra good this year! I wanted to get this recipe up today for you incase you still have some baking to do and are looking for THE perfect rolled sugar cookie recipe. This. Is. It. The outside is nice and firm and they stay together well – yet are soft and chewy on the inside. I promise that you will be as pleased as punch when you make these cookies.
We (and by we – I mean ME and the KIDS) rolled the dough out onto a floured surface (my kitchen table) until it was ABOUT 1/4 of an inch thick.
(upside down – but you get the idea!)
Then we used our cookie cutters and cut out our shapes. The dough was great at being very forgiving when it was time to pick up the shapes and transfer them to the cookie sheet. Even though they weren’t always the same thickness – they baked up relatively evenly.
Once they cooled I whipped up THE perfect frosting. It’s a buttercream. It’s a little different than my cupcake frosting, but equally good. It wasn’t too sweet and the texture was perfect for spreading. This frosting won’t dry completely hard but it will harden up a bit and form a crust so that you can stack them carefully between wax paper in a tin or container.
One last thing – make sure that your dough is well chilled when you roll it out. You’ll have better luck with it cooperating with you!
That’s it! The recipes are below! Get to baking! You AND Santa will love these!
The VERY BEST Rolled Sugar Cookies
- 1 1/2 cups butter softened
- 2 cups white sugar
- 4 eggs
- 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 only until mixed.
- Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight if you have time).
- Preheat oven to 400 degrees.
- Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes.
- Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven.
- Cool completely before frosting
- 1 stick of butter – softened
- 4 cups powdered sugar
- 1 tbs of good vanilla
- 5-6 tbs of milk
- food coloring (optional)
- 1/8 tsp salt
- Cream the butter with a mixer
- Add powdered sugar one cup at a time
- Once it’s all added – add in milk
- Mix until smooth – add more milk if the consistency is too thick to spread
- Add vanilla & salt
- Beat for approx 3 minutes until light and fluffy
- Separate into bowls and add food coloring if desired