This sugar cookies recipe comes from my Grandma. My mom talks about how she always had some of this dough in the freezer ready for a batch. But since my mom and her siblings would sneak some every so often that by the time Grandma pulled out some dough there wasn’t much left. I have about 120+ different cookie cutters and my kids and I make these cookies for EVERY holiday.
The secret is in the thickness of the cookie’s, don’t be stingy when you roll them out. The dough can actually stay good in the freezer for months (if it last’s that long without being eaten!). You can use any frosting you like, this is a buttercream, but our classic sugar cookie recipe is a basic powdered sugar, butter and milk that you can make as thick or as thin as you want!
For doing Holiday cookies with the kids I usually flavor the frosting peppermint (esp at Christmas), make it just thin enough to pipe out of a bag and let them decorate with sprinkles. It’s less messy than using a knife and they love that they can do it themselves!!
the best sugar cookie recipe - easy to make and a great nutmeg flavor - refrigerate the dough and then cut the perfect sugar cookies
- 3 ¼ C all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. nutmeg
- 1 tsp. baking powder
- ½ C butter
- 1 C granulated sugar
- 1 egg
- 1 tsp. vanilla
- ½ C full fat sour cream
- Mix the flour, soda, salt, nutmeg and powder.
- In a separate bowl cream butter, sugar, egg, vanilla, sour cream.
- Mix in the dry ingredients, use your cookie paddles.
- Chill in fridge for 3-4 hours
- Roll out to 1/4 inch cut into shapes.
- Cook at 350 for 12 mins
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