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Soft and Thick Cut-Out Sugar Cookies


Here we have the best sugar cookies I've ever made. The recipe is courtesy of a wonderful blog, Dimples & Delights, written by April.  I did make them a bit thinner than the recipe calls for, but they were still plenty thick and soft. The dough is just sweet enough, has a fantastic texture to it and rolls out easily.


The gorgeous sprinkles on the purple and blue cookies is from Sweetapolita's Sprinkle Shop. That particular sprinkle medley is Mermaid Magic. Rosie has the most wonderful sprinkle collections I've ever seen. If you know a cookie baker and need a special gift, buy a collection of fun sprinkles from her shop.

The food coloring is from Wilton, in a set like this. I really love the quality of the Wilton food coloring products. Their red coloring has no taste, which is a very good thing for frostings.


I love this recipe! This is now my go-to sugar cookie recipe. It is perfect.


If you prefer crispy sugar cookies, be sure to try my mom's recipe for Crispy Snowflake Sugar Cookies. Both recipes are wonderful. Enjoy!





Enjoy!

Soft & Thick Cut-Out Sugar Cookies
Makes about 2 dozen, depending on thickness and size of the cookie cutter
Print Friendly Recipe

Ingredients:
  • 2 cups butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 Tb vanilla
  • 5 cups all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • Your favorite frosting (I am on the hunt for a new frosting recipe so this will be updated once I find it)
Directions:
  1. Cream butter and sugar till fluffy. Add eggs and vanilla and beat till fluffy again. Sift flour, salt, and baking powder together, and add to the creamed mixture. Mix till combined. Refrigerate dough for 1 hour.
  2. Preheat your oven to 350 degrees. Roll dough out on a lightly floured surface, about 1/2 inch thick. Cut with cookie cutters, and place on parchment lined cookie sheets. Bake for 10-14 minutes, depending on the size of your cookies, until they are just puffed. If the edges start to brown, you've gone too far. Let cool completely, then frost.
Recipe from Dimples & Delights, adapted slightly from Christmas Recipes from The Lion House.

Comments

  1. I made this recipe exactly like it is written, it came out perfect. The dough was not to dry or wet, handled very well even without chilling it held its shape. I baked for 9 minutes to keep it soft. Very nice!

    ReplyDelete
  2. I made this recipe exactly like it is written, it came out perfect. The dough was not to dry or wet, handled very well even without chilling it held its shape. I baked for 9 minutes to keep it soft. Very nice!

    ReplyDelete
    Replies
    1. Thank you so much for the feedback Brenda :) These also keep extraordinarily well. I hope your family and friends enjoy them.

      Delete

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