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Rolling In The Dough

It can't be Christmas without this tradition, I mean really. Who doesn't bake during the holidays?

We have always devoted an afternoon or evening to making sugar cookies! You know the soft thick kind with the creamy frosting. The kids love rolling out the dough and cutting out their favorite shapes that bake into that sweet delicious goodness.

I am going to share with you THE BEST sugar cookie recipe ever! My daughter has been making these gems for years. I'm not sure where the recipe came from, so I don't know who to give credit to. But I can tell you, it is delicious!

You will need:

6 cups of flour, divided.
1 tsp baking soda
1 tsp baking powder
1 cup of butter, at room temperature
2 cups sugar
3 eggs
1 tsp Vanilla
1 1/2 sour cream

In a stand mixer with the flat beater attachment, cream the butter and sugar together until light and fluffy. Add eggs, one at a time, beating until each is incorporated. Then add vanilla and sour cream. Best at low speed until combined.

Then add baking soda and baking powder. Mix until combined. Add 5 cups of flour, one at a time, just until combined. The dough needs to be the right consistency for rolling. Add additional flour, a 1/4 of a cup at a time, up to 1 cup, until the dough reaches desired consistency.

At this point, you can put the dough in the fridge overnight if desired. Preheat oven to 425 degrees. Spray baking sheet with non-stick spray. Split dough in half for convenience. Flour work area.

Roll dough out with rolling pin until it is an even 1/4" thick.

Cut dough with cookie cutters. Place on baking sheet.

Bake for 7-8 minutes until pale golden. Cool on cooling rack.


1 cup of butter, at room temperature
1 tsp Vanilla
4 cups of powdered sugar
6 TBS Heavy Cream

In a stand mixer with the paddle attachment, cream butter and vanilla. Slowly add powdered sugar. When smooth and creamy, add heavy cream 1 TBS at a time until desired consistency. You can add food coloring if desired.


If your butter is not at room temperature, put it in the microwave on defrost for a 10-15 seconds at a time

When mixing in additional flour to reach desired consistency, taking out dough and kneading it with your hands is sometimes easier.

When cutting out cookies, it is easier and the cookies cook more evenly if they are a round shape.

A mason jar ring makes an excellent cookie cutter.

Load up one cookie sheet with cookie dough while the other sheet of cookies is baking. When the cookies are done, take the cookies off the cookie sheet immediately and transfer to a cooling rack. Then begin loading dough onto your cooking tray.

When storing cookies, store in an air tight container.

Makes about 4 dozen cookies, depending on size of cookie cutters.

Happy Baking!