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.
Print Friendly Recipe
- 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)
- 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.
- 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.