BEST Sugar Cookies.

That title is no lie, my friends. When me and my sisters were growing up, we used to get together with our neighbors EVERY Christmas and make hundreds of sugar cookies, which our little sticky fingers would slave over, working feverishly to make the prettiest tree, the cutest santa, the silliest reindeer. Oh. That kind of made it sound horrible, like a sweat shop. It wasn’t. All three of us LOVED that tradition, so much so that even in our 20’s we are still making and frosting sugar cookies every year.

I’m going to be honest. I don’t remember if those cookies tasted good. And I’m going to make a guess and say probably not, as a pair of  sticky little fingers likely put entirely too much frosting on every single one. But, because my love for these little treats continued on, I was always a fan of finding various sugar cookie dough recipes and trying them throughout the years. And then 4 years ago my friend Lindsey introduced me to these. Since then, I have never turned my back.

You are probably saying “why, oh why is she talking about Christmas sugar cookies in June?” Because sugar cookies are appropriate for every holiday or celebration, that’s why. Just find a cute cookie cutter to match whatever it is you are doing and you’re good. And with my bachelorette party a week away (yahoo!), I figured it was perfectly appropriate to share this recipe now, as I made these cute little cookies last summer for another girlfriend’s bridal shower. Tell me they are not adorable?!? You can’t.




Sugar Cookie Dough

  • 2 C flour
  • 1/4 tsp salt
  • 1/4 C white sugar
  • 3/4 C room temperature butter, unsalted
  • 1 egg
  • 1 tsp vanilla

Cream Cheese Frosting

  • 8 0z cream cheese, room temperature
  • 1 stick room temperature butter, unsalted
  • 2 tsp vanilla
  • 3-4 C powdered sugar



1. Preheat the oven to 325 degrees. In a small mixing bowl, mix dry ingredients together. Set to the side.

2. In a large mixing bowl, cream together the butter and sugar, then add in the egg and vanilla.

3. Slowly mix the dry ingredients in with the wet ingredients, being sure to scrape the bottom and sides of the bowl. The consistency should be slightly sticky, but dry enough to handle with your hands. Separate the dough into equal halves, rolled into ball shapes.  The halves will make it easier to roll out.

4. Flour a large clean surface and begin rolling out one of the halves. Do your best to keep the thickness approximately the same, even towards the edges, so that the cookies will cook evenly. I like my cookies thicker and soft, but use your personal preference when determining how flat to roll your dough.

5. Take your chosen cookie cutter/s and cut out your cookies. The extra dough can be balled up and rolled out again. Place your cookies on your baking sheet and bake for 10-15 minutes, depending on the thickness of the dough. DO NOT OVERCOOK. No one likes a crunchy sugar cookie. When the cookies are done baking, place them on a wire rack to completely cool before frosting.

This dough can be made ahead of time and frozen as well. Simply take it out of the freezer and let it sit at room temperature before rolling it out when you are ready to use it. 


1. Cream together the cream cheese and butter. Mix in the vanilla. Slowly blend in the powdered sugar, adding more or using  a little bit less as needed until you have a spreadable consistency.

2. Color the frosting as you choose, simply by dropping in a little bit of food coloring and stirring. I always portion my frosting out into a couple different bowls and make multiple colors.

3. When the cookies are completely cool, frost away. Store the finished, dry cookies in an airtight container.

The bridal shower cookies pictured above were made with a basic heart cookie cutter. Just cut the bottom of the heart off before baking. 


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