You don’t need icing with these addicting Classic Sugar Cookies!
I like experimenting in the kitchen and bringing you new recipes, but sometimes the old recipes are still better. While I love a good iced sugar cookie, they are definitely denser, heavier. These Classic Sugar Cookies are lighter and topped with a heavy sprinkling of sugar if you are in my family. That means you can eat more! At least that is my Christmas day philosophy.
This batch if also the perfect holiday cookie recipe because it makes SO MANY cookies. When we were growing up, mom would divide the batch into four pieces – 1 for each of us kids. I always thought she did this to be fair and make sure none of us fought over cookie making. As I got older, I realized she was genius. She helped each of us make our batch, but she didn’t have to stand around prepping 100+ cookies. You will definitely want extra hands or do these in batches.
After making the dough this weekend, I made a small batch for myself – to photography but also because I couldn’t resist. I put the rest in the fridge for later. If I was making gifts for teachers or neighbors or if I was hosting a Holiday Cookie Exchange party, this is my go-to holiday cookie recipe. It also works perfectly for a large family like ours!
- 1 lb butter
- 2¾ c sugar
- 3 tsp vanilla
- 3 eggs
- ¼ c milk
- 6 c flour
- 4½ tsp baking powder
- ¾ tsp salt
- Cream together the butter, sugar and vanilla.
- Add eggs and milk. Combine thoroughly.
- Add flour, baking powder and salt. I recommend starting with only half the flour at a time.
- Divide as desired (in half or in quarters) and refrigerate 1 hour.
- Roll out on a floured surface and use cookie cutters to make desired shapes.
- Bake 6-10 minutes at 375 F.
If you like this, you might also enjoy my other dessert recipes!