This is a tried and true old-fashioned sugar cookie recipe from a wonderful old neighbor who gave them out every Christmas.
- 3 cups sifted all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup white sugar
- 1 cup butter (softened at room temperature)
- 1 egg, lightly beaten (egg should be at room temperature)
- 3 Tablespoons half-and-half
- 2 teaspoons vanilla extract
- 2 teaspoons milk
- 1 cup confectioners’ sugar
- 2 teaspoons light corn syrup
- 1/2 teaspoon vanilla extract
- assorted food coloring colors
- Preheat oven to 350 degrees F. Beat butter and sugars until smooth.
- Slowly add vegetable oil.
- Add eggs, one at a time; then vanilla.
- Add flour, 1 cup at a time until blended.
- Add baking soda, salt and cream of tartar.
- Chill in refrigerator for at least one hour.
- Roll chilled dough out on a generously sugared surface (to about a 1/4″ thickness).
- Using cookie cutters or a clean round drinking glass, cut out into desired shapes.
- Bake 10 to 12 minutes, or until edges are lightly golden brown.
- In a small bowl, stir together the milk and confectioners sugar until smooth.
- Beat in corn syrup and the vanilla extract until icing is smooth and glossy. If the icing is too thick, add additinal corn syrup to thin slightly.
- Divide the icing into separate bowls, and add food colorings to each to the preferred color intensity. Paint the icing onto the cookies or pipe with decorator icing tubes and tips.
- Top with candy decorator balls, holiday sprinkles or any other festive design. Enjoy, these are as much fun to decorate as they are to eat!
- If you are rolling the dough to use cookie cutters, remember to keep the dough chilled. As it warms it sticks to the rolling pin and the surface you’re rolling on.
- The thinner you roll your dough, the crispier the cookie will be. This recipe calls for rolling the dough 1/4 inch thick, which makes them soft with just the right amount of crispness around the outside of the cookie.
- Soften the butter at room temperature for about an hour or two before mixing. Butter that isn’t softened won’t mix properly and your cookies will be flat. Do not microwave butter to soften, it will soften unevenly.
- The eggs should also be room temperature. Cold eggs can cause the batter to curdle.
- Halfway through the baking process, take a minute to rotate the baking sheets from back to front for even baking. This step is worth it to prevent unevenly baked batches of cookies.
- If you are making more than one batch, do not put the dough on hot cookie sheets. It will spread as you’re placing the dough on the sheet, and baking will be uneven.
- The brand of flour makes a difference. Gold Medal or Pillsbury flours are lower-protein. King Arthur flour is higher protein which produces slightly drier, cakier cookies.
- If you want extra dough, this sugar cookie recipe freezes well. You can freeze the dough for about four weeks as long as it is tightly wrapped.
- Prep Time: 25 Minutes
- Cook Time: 8 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sugar cookie frosting, rolled out sugar cookies