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Nutrition Facts
Serving Size 1 cookies 18g Recipe makes 84 cookies)
Calories 79
Calories from Fat 34		(43%)
Amount Per Serving		%DV
	Total Fat 3.9g	5%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 14mg		4%
Sodium 70mg		2%
Potassium 15mg		0%
Total Carbohydrate 10.3g		3%
	Dietary Fiber 0.2g	0%
	Sugars 5.8g
Protein 0.8g		1%
how is this calculated?

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Recipe #40470 | 32 min | 20 min prep | add private note

⁽¹⁶⁶⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Sep 16, 2002

I make sugar cookies for almost every holiday. A lot of fun and the kids can help.

84 cookies (change servings and units)

Ingredients

1 1/2 cups sugar
1 1/2 cups butter, softened (no substitutes)
2 large eggs
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar

Frosting

1 1/2 cups powdered sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
various food coloring
colored sprinkles

Directions

1
In a mixing bowl, cream together sugar and butter until fluffy.
2
Add eggs and vanilla; beat well.
3
Stir together dry ingredients; gradually add to creamed mixture until completely blended.
4
Cover and chill for at least 30 minutes.
5
On a lightly floured surface, roll dough to 1/4-inch thickness.
6
Cut with various shaped cookie cutters dipped in flour.
7
Transfer cookies to ungreased cookie sheet.
8
Bake at 350° for 10-12 minutes.
9
Cool on wire racks.
10
Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting.
11
Add food coloring to obtain desired color.
12
Spread frosting over cookies and decorate with sprinkles.

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Featured Reviews for This Recipe

From: miss_heyrara

On Nov 5, 2009

This cookie dough was super easy to make. I tripled the recipe and mixed the dough before bed then stuck in a plastic ice cream gallon container with lid. Got up next morning and rolled out on floured surface with ease--just rolled the ball in flour before rolling out as well and rolled the rolling pin over floured surface so it could be coated with flour for minimal sticking too. After decorating with icing I put cookies back on baking sheets and slid into the freezer so frosting could harden. That helped me be able to stack multiple cookies on top of each other without getting messy and sticking to one another. Took to church activity--cookies & frosting were absolutely fine! Hope these tips help others!

1 person found this review helpful

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From: joyjoy #2

On Oct 25, 2009

Great recipe! It was easy too!! I was out of cream of tarter and subbed it with 1tsp baking powder and it worked great! My 4-year old and 16 year old had fun making Halloween cookies today!

1 person found this review helpful

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From: Jenna Naquin

On Jan 31, 2003

These sugar cookies are the best ever in the whole wide world!!! I was surprised at how easy to make they were. I didn't make the frosting, just rolled the dough in little balls then rolled them in sugar and baked. Turned out great. Very soft and buttery. I know I ate at least half of them by myself.

25 people found this review helpful

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From: Miss Jillie

On Dec 9, 2004

I liked these cookies a lot but I found that they didn't taste as good if you rolled them out for a thicker cookie. The most delicious ones were the ones that I rolled very, very thin. Who would have thought that the thickness would affect the taste. I'll use this recipe again.