sugar cookies


Last February I made frosted sugar cookies during the Super Bowl, and I remember thinking it was so fun to make these typical Christmas cookies at a different time of the year other than Christmas. This week I decided to make them again, since I have super cute fall cookie cutters and every magazine I see seems so inspired and festive for the change of seasons.

My favorite recipe as of late is my sister-in-law, Sara's. This is saying a lot, because my great grandma Anders has held her own as the favored sugar cookie my whole life long. The truth is, they're two very different cookies. Great Grandma's are the kind of sugar cookie where the dough must be cold when you roll it out, it falls apart easily and when you eat them, they literally melt down on your tongue they're so filled with buttery goodness. I love them, but they are a project to take on. You've got to be committed and patient with the super fragile dough.


Sara's are a different ball game altogether. They keep their shape perfectly. The dough is so easy to work with, and the thicker the cookie (in my opinion) the better. They only need to bake in the oven for five minutes, and the recipe doesn't make a ton of dough so making them is not an all day process. In fact, I made and baked these cookies in a bit over an hours time and had the dishes loaded in the dishwasher before an hour and a half had passed. Then I stuck the cookies in the fridge so that I could decorate them today.

These are milk dunkers for sure. Coffee is even better, if you like the stuff. They can soak up a lot of goodness before you take a bite.

Here is Sara's recipe:
1 c. butter
1 c. sugar
1 egg
1 tsp vanilla
3 c. flour
2 tsp baking powder

Cream butter and sugar, on low beat in egg and vanilla. Mix in flour and baking powder a little at a time. Do not refrigerate. Dough will not roll if cold. Cook 6-7 minutes at 400.

*I was able to fit all of my cookies onto four trays. They do not spread, so you can put them fairly close together. I also only baked mine for 5 minutes and they came out great. I really appreciated that the recipe only makes about 4 dozen. It made for quick cookies...

Cream Cheese Frosting:
I deviated from her royal frosting recipe, making my own favorite cream cheese frosting. I added enough milk to make it a bit runny and glossy. And then I used those Wilton's food gels to really punch up the color. Again, I apologize if you are anti food coloring. I just really like the brilliant colors!

cream cheese
powdered sugar

I have no recipe or real method to this madness, other than I think the milk helps it look shiny and I usually whip it with my kitchen aid for a few minutes, adding milk and sugar until it looks about right...

My favorite cookie cutter in this mix is the squirrel I got at Betsy's wedding reception. Grey frosting seemed a bit yucky to me, so they are a sweet purple in the midst of all these brilliant colors.



The Rings. said...

This is PERFECT timing! I just found a ton of great fall cookie cutters in the back of my cupboard and was thinking I needed to use them. I'm going to give the recipe a try!!

[not the] Best Blog Ever said...

Your blog is just... my favorite.

annika said...

That is so very Lutheran Church Cookbook of you to just name the ingredients without the measurements for the frosting! That made me smile. They look beautiful!

where the hart is said...

Wow, those are almost too cute to eat! Ohh who am I kidding, that's why we take pictures right? :)

Carla B said...

it's so much fun to read your blog and these cookies look amazing!!