“Sometimes Me Think, ‘What is Friend?’ and then me say, ‘Friend is someone to share the last cookie with'” ~Cookie Monster
I’m not exaggerating when I say that these are the BEST sugar cookies! In fact, they are beyond spectacular and up until now, only my daughters-in-law have gotten this recipe. It’s been in our family for a number of years and it’s been our little secret…until now. This is my early Christmas gift to all of you!
I have to give you a little background about them. I saw this printed in our local newspaper over 25 plus years ago, and it had been submitted by a local resident. I’ve made a couple of adjustments, along with adding my own sugar frosting recipe that I’ve had for well over 30 years.
This recipe will make approximately 2 dozen or more cookies, but I never made just one batch until last year. I’ve actually made up to 4 times this recipe, because it goes so quickly. If you make more than one or two batches, make them separate (don’t try making three times the amount in one big batch, it’s too much). You can double the recipe, but don’t do more than that in one bowl at the same time.
You’ll start by mixing the dry ingredients together and then cut in the margarine or butter with a pastry blender. Make sure to cut in well and in smaller pieces.
Add the egg mixture to the dry ingredients.
Using your hands, mix the dough…DO NOT USE A MIXER!
After chilling in the refrigerator for several hours or until firm, start rolling the dough on a lightly floured surface. The above photo and a few down below are of my one daughter-in-law, Lori. She easily makes 4 batches!
After rolling the dough to 1/4 inch thick, start cutting out your cookies.
After the cookies have baked, let them cool slightly on the cookie sheet and then move them to another surface. The above cookies have all baked. Notice that they aren’t brown and how nice they rise.
Lori loves to be creative in decorating her cookies. Aren’t they yummy looking!
When I was in Texas in September, I made a batch for the grandkids, only this time we made pumpkin and longhorn cookies.
They decorated every last one. Aren’t they cute!
Then when they were in Michigan this past summer, I made another batch for them to decorate…Mickey Mouse!
The thing that we all love about these is how soft and thick they are, in addition to tasting oh so good. Our family will second that! And as an extra bonus, they freeze so well. Just put them in an airtight container in layers and separate each layer with Saran Wrap or wax paper to prevent them from sticking together. When you take them out of the freezer, they’ll thaw at room temperature in a few minutes.
I’m sharing at the following parties: DIY ShowOff, DIY Sunday Showcase, Finding Silver Pennies, Thoughts From Alice, Amaze Me Monday, Something To Talk About, I Should Be Mopping The Floor, Creative Gallery, Busy Monday, Cozy Little House, A Stroll Thru Life, The Scoop, Project Inspired, Tuesdays At Our Home, Show and Share, Two-Cup Tuesday, Lou Lou Girls, Elizabeth and Co., Wow Us Wednesdays , Hit Me With Your Best Shot, Share It Link It, Whimsy Wednesdays, Wonderful Wednesday, What’s Cookin’ Wednesday, Ivy and Elephants, Wonderful Wednesdays, Moonlight and Mason Jars, Make It Pretty Monday, Work It Wednesday , WAYWOW, Your Inspired Design, AKA Design, My Flagstaff Home, A Tray of Bliss , Wildly Original, Tatertots and Jello, The Sits Girls, Saturday Sparks, Share It One More Time,