The Best of The Best In Sugar Cookies!

I’ve had a few requests for my favorite sugar cookie recipe, so I thought I’d post it before Valentines Day if you still were in the mood for rolling cookies!

Thanks to my neighbor, Nikki, she passed this recipe on to me years ago and I have yet to make another sugar cookie. I’m not kidding folks, these turn out perfect every single time you make them. Some sugar cookies are dry and tasteless, but these are soft, buttery and sweet.

I was excited to try this rolled fondant I found at Michaels and I LOVE it! It’s a bit pricey, but I figured one box at $8 covers about 20 cookies. They look flawless and you can carve all kinds of fun designs in it, I just didn’t have much time to play around with it today. Give it a try if you like this smooth look, it really covers the cookies beautifully!

Here’s what the box looks like. All you do is roll it out to an even thinness, use the same cookie cutter you cut your cookie into, brush a light layer of corn syrup on top of the cookie then press the cut fondant over your cookie. It’s that easy.

Love it!

Here’s the classic vanilla frosting with sprinkles. This version is the kids favorite for sure! These are fun to decorate. I just used a canned frosting. Lazy today.
Soft Perfect Sugar Cookies

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, roll and cut into desired shapes. Bake at 350 degrees for 9-11 minutes depending on how thick you cut your cookies. Remove and let cool. Frost and decorate as desired.

Fondant Frosting Directions:
1. Roll the fondant out into an even thinness. (I used one of those disposable cutting boards to roll the fondant, so it didn’t stick)
2. Use the same cookie cutter you cut the cookie into to cut out your shape.
3. Brush a light layer of corn syrup on top of the cookie
4. Press the cut fondant over your cookie. Press around the edges to seal. It’s as easy as that.

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43 Responses
  1. Michelle

    Hi! How long will this dough last in the fridge? Made the first batch but won’t have time for the second batch tonight. The first batch is delicious! Thank you for the recipe.

  2. Melly

    Ive made this reciepe before first couple times it was great!! But than the last time I made it I let it sit in the refridgertor over night and the dough was extemly sticky, I tried adding flour and they baked soo hard, the cookie wasnt that good.
    Any suggestions?
    Are we able to freeze the dough?

    1. Jenny

      Melly, I would stick to the recipe exactly if you put it in the fridge and it didn’t work. However, I remember putting my dough in the fridge and it being fine. I never tested freezing it. 🙂

      1. Melly

        I did freeze it last night, I put the dough in the fridge this morning, I will let you know how it bakes tonight.
        Thanks for your response Jenny! 🙂

  3. Kim

    I also wondered about the flour- is 6 cups right? You responded with sugar to the other person that asked. It overheated my mixer lol.

  4. Kristen

    Hi! Are these too soft to hold up as packaged cookie favors with royal icing? That sound so good, but I need a firm enough cookie. Thanks!

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