Over the years we have tried a few different sugar cookie recipes.
This recipe is by far the best one we've tried and we will be sticking with it for sure!
I'm not a fan of sugar cookies where the actual cookie doesn't have any flavor, you know, the ones that just taste like flour...
Maybe that's why I love these cookies, not only are they thick and soft, they are so flavorful!
My boys request to make these cookies all the time, and one of the things they like best is to pick out random shapes from our cookie cutter stash. This last time when we whipped these up was right before Valentine's Day though, so we decided to go with heart shapes.
A few tips we've learned (and these might be obvious to you, but I'll share anyways!):
*Try to make sure the cookies are the same thickness...especially when little ones are helping roll out the dough :)
*Using parchment paper helps the cookies cook through without burning or hardening the bottom.
*If I'm running short on time I will store the baked cookies and frost them later.
*The dough can be made in advance and refrigerated for a few days in a sealed tupperware. (or if you don't make them all at once you can refrigerate the leftover dough as well).
Alright, let's check these beauties out!
1 c. butter
1 1/4 c. sugar
2 large eggs
1/2 c. milk
3 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. nutmeg
1/2 Tbsp honey
Preheat the over to 325.
Using a mixer, cream together butter and sugar until fluffy.
Add eggs and milk and continue mixing. scrape sides of bowl as needed.
Add remaining ingredients and mix well.
Lightly flour countertop and place dough on floured surface.
Knead in just enough flour to make the dough workable. It should be soft and not sticky.
Gently roll out dough to desired thickness and cut out desired shapes.
Place cookies on a cookie sheet lined with parchment paper and bake 7-9 minutes or just until the edges start to turn a light golden color.
Transfer to a cooling rack and let cool before frosting.
For a printable version of this recipe, click here
Recipe adapted from Blissful Roots