I know. We know. There are 1,567,895 ways to make sugar cookies, but I’m telling you this is the easiest and the best recipe. And Jenn and I are both something of sugar cookie aficionados, because we truly have been making and frosting them for as long as we can remember.
Christmas sugar cookie day has been a long-standing tradition in our lives. Without fail, every Christmas season, this was a tradition that we never skipped. We had some dear neighbors who lived across the street and our mamas would make (what seemed like) hundreds of cookies. Then Jenn, Mel, myself, and our neighbor’s daughter (even our dads would join in) would spend hours frosting those cookies, licking our fingers, dreaming about Santa, and truly creating the kind of tradition that all of us have probably dreamed about creating in our own homes.
Not surprisingly, this is one tradition from childhood that I was not willing to let go of. It’s been bittersweet since my mama died, but I’m going to guess that a lot of traditions are once you lose the person who started them. My husband has been such a champ too, as he has happily embraced the tradition, spending an hour at the table right next to me, frosting, sprinkling, and encouraging E and Q in it too.
Because this tradition brings me so much joy, it’s trickled it’s way into a few different holidays. Halloween, Christmas, Valentine’s, and Easter all have a sugar cookie day (and the cutest sweetest cookie cutters to match) and it has been an absolute joy to share it with my girls and our friends.
Best Sugar Cookies
yield: approximately 12-18 ‘regular’ sized sugar cookies
¾ C soft butter
¾ C white sugar
1 tsp vanilla
2 C flour
¼ tsp salt
Preheat the oven to 325 degrees.
Cream butter and sugar together. When well-mixed, add in the egg and vanilla.
Mix the dry ingredients together in a separate bowl. Slowly mix the dry ingredients into the creamed mixture.
Roll the dough out on a clean, floured surface (I like mine a little bit thicker and softer). Cut into desired shapes.
Bake the cookies at 325 degrees for 9-12 minutes (depending on thickness).
Store cookies (frosted or not) in an airtight container.
Note: Do NOT overcook these cookies. Once frosted, they soften up so nicely again.
Note 2: We’re huge fans of homemade cream cheese frosting. But you can absolutely use store bought frosting as well.