Saturday, November 8, 2014

The best & only SUGAR COOKIE RECIPE you'll EVER need!

I can't remember where I first got this recipe. But I have documented that we were making it back in 2005 & we haven't used ANY other recipe since, because this one is just SO GOOD.

Sick of flat, hard, crunchy sugar cookies?  This recipe is for you!
Want sugar cookies that are fluffy, soft & stay moist like the ones from the bakery? This recipe is for you!

The great thing about sugar cookies is they're an EVERY KIND OF HOLIDAY treat!

The first pics I have of our family making this recipe


↑Evan {age 4} Helping make Christmas Sugar Cookies!

Here is the recipe I've been using for almost 10 years & the recipe EVERYONE that every has tried one of our cookies asks for over & over & over again.

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→This recipe I have usually makes around 12-15 cookies, but I usually double or triple it!
→Also It's best to know you'll need a little bit of time for the dough to firm up in the refrigerator after you make it, an hour is fine but a lot of times I make the dough the day before I want to roll out the cookies.

What You'll Need:

1  Stick of butter, softened
¾ C. Crisco
1  C. Sugar
2  Eggs
3  T. Milk
½ t. Vanilla extract
3  C. Flour
1  t. Baking Soda
½ t. Cream of Tartar
½ t. Salt

Then of course, a little extra flour for your rolling surface, a rolling pin {or I've used an empty clean wine bottle before!, cookie cutters {or if you just want round cookies a drinking glass will do!}, and a baking sheet.

What You'll Do:

When ready bake these cookies at 350°F.

{*I've always used a Kitchen Aid Hand Mixer, because it's all I've ever had! But I'm sure you can mix by hand or stand alone mixer just fine!}

In a big bowl:
Mix the Crisco, softened butter & sugar together.
Add in the eggs, one at a time.
Add your milk & vanilla.  Set Aside

In another big bowl:
{I like to mix these with a hand whisk to get them all incorporated.}

Add all your dry ingredients:
Flour, Baking Soda, Cream of Tartar & Salt

Mix the dry mixture in with the butter mixture, little bits at a time until completely combined.

Refrigerate until firm, an hour is all you need (it helps the mixture be more workable & less sticky when you roll your dough out).

Flour your rolling surface, your rolling pin, your cookie cutters, your hands.. seriously, flour everything.  Expect and embrace mess...especially if you have little helpers.

↑Kendall {age 2} helping with making Halloween Sugar Cookies

Roll out the dough, adding flour to the dough until you get the right texture, as in it stops sticking to everything.

Then place on an ungreased baking sheet & bake.

↑ My husband being a photobomber.

↑ Our most recent batch this Halloween!

Our prime bake time is anywhere between 5-9 min. Really.
You WANT you cookies to not be too golden, just starting to look firm, this is key to getting soft cookies, do not over bake!

Then cool & frost!

I don't have an amazing recipe for frosting, I've found we like the jarred stuff the best, we just separate it & add food coloring for all the colors we desire!

↑We even make 4th Of July Sugar Cookies!


*TIP* To keep them soft and delicious for days keep them in an AIRTIGHT container!
You're welcome.

Look at the mess, not as a mess, but has a delicious memory made :)
Take a pic!