Best Rolled Sugar Cookies

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  • 1 1/2 cups butter, softened
  • 2 cups white sugar (Use 3 cups for better taste)
  • 4 eggs
  • 1 teaspoon vanilla extract (Use 2 teaspoons for taste)
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt


In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. If it is too sticky, add a little powdered sugar to dust it instead of adding flour. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 5 to 8 minutes in preheated oven. Cool completely. Watch closely. Remove from oven when cookies begin to brown around edges. Tip: Use parchment paper to roll cookies on so bottoms won’t burn.

Sugar Cookie Icing

For creamy frosting: 4 cups confectioners’ sugar

  • ½ cup butter
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract
  • Food coloring

For hard shiny icing:

  • 1 cup confectioners’ sugar
  • 2 Tablespoons milk
  • 2 teaspoons light corn syrup
  • ¼ teaspoon vanilla extract
  • Assorted food coloring

In small bowl, stir together sugar and milk until smooth. Beat in corn syrup and extract until icing is smooth and glossy. Divide into separate bowls, add food colorings. Dip or paint cookies with a brush.

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