I found out this blog has at least one regular reader! That’s pretty exciting. For her, I’m posting my favorite sugar cookie recipe. It may be my favorite cookie, period.
This recipe is great for those cutout cookies you might do at Christmas. Roll them a little thicker, though, and you have this cakey, dreamy, somebody-loves-me cookie that’s a perfect afternoon snack with coffee.
3 c. flour
1 stick (1/2 c.) butter
1 stick (1/2 c) margarine
1/2 tsp. soda
1/2 tsp. baking powder
3/4 tsp. salt
2 eggs, well beaten
1 c. sugar
1 tsp. vanilla
Mix flour, butter, soda, baking powder and salt together like a pie crust. (I use a hand blender on low and keep it going until it’s like cornmeal.)
Add the beaten eggs to sugar and vanilla and mix.
Mix the two together, pat into a ball of sorts, and chill until the dough is firm. (You’ll be glad if you do this! Otherwise the dough is too sticky to roll.)
Roll 1/4 inch thin for cookies, 3/8 inch or so for my favorites.
Bake in 375 degree oven for 8 to 10 minutes.
Recipe doubles well and freezes well.
Here’s a cream cheese icing:
1 stick (1/2 c.) butter or margarine
3 oz. of cream cheese
1 lb. powdered sugar
1 tsp. vanilla
Beat butter and cream cheese until fluffy and light. Add powdered sugar and vanilla. Beat. Divide into portions and tine with food coloring.
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This recipe was originally printed in Calling all Cooks published by the Bishop Kelley High School Parents’ Club for 1982-1983 in Tulsa, Oklahoma.
It’s not my intention to infringe on the rights of this fabulous cookbook. My copy is dog-eared and worn. I hope it’s ok to share and am taking the chance until I hear otherwise.
Cindy,
These sound fabulous! My 10 year old LOVES, and I mean LOVES, sugar cookies!!!! When you add frosting to them she is in total bliss!!! I think we’ll have to look into making these sometime in the next few weeks. I have committed to baking chocolate zucchini bread today so that should hold us for a bit, and I need to use up the zucchini we harvested over the weekend.
P.S. When you freeze this dough do you shape it into a cylinder and then slice off cookies to your thickness after defrosting or do you roll it all out? Which is easier? I’ve seen Martha Stewart do the cylinder bit but have not tried it myself.
I defrost it and roll it out. However – I’ve done one batch where I rolled and cut them out and then put them in the freezer. (Cookie sheets on parchment first, then to a storage bag.) Also, if you just want the cookie and not the shape, you can pat them into shape like a hamburger patty and then bake.
I’ve never tried the frozen cylinder either.
Do you use the chocolate zucchini bread recipe from Penzy’s?
I use the Chocolate Zucchini Bread that my sister who lives out of state makes. I’m not sure where she got it but I will share it if you like. The hardest part is grating the zucchini; otherwise, it’s a one bowl deal. It’s the most delicious, moist and decadent bread! It’s dessert worthy and is especially mouthwatering with a scoop of real vanilla bean ice cream. It also freezes well for 2-3 months but it never lasts that long at my house!
A friend of mine makes Zucchini Brownies that are out of this world. Didn’t know Zucchini could taste so good.
Thanks for the recipe. The other half always complains that he doesn’t like my sugar cookies, so I’ll have to try yours.
Made these for a cookie exchange and my family ate up the extras “toot sweet” as my FIL would say. Then I came home from the cookie exchange and my children deemed that these were far better than the cutouts I got in return. Thanks again for the recipe!
You are rather industrious! Glad you enjoy them.
I don’t know that I’m so industrious but thanks. I wanted to make something festive and haven’t been to a cookie exchange in about 15 years. There were some good cookies there and then there were some of the store bought log slice and dice variety
Anyway, maybe that’s why I haven’t participated in one for so long.
We kind of quit doing them around here, too. One more thing to add to the list, and a whole lot more calories hanging around!