I’ve been pretty bad at posting my “recipe Thursdays” lately.  Some day I’ll get back on track with that because I love having recipes that are easy to look up no matter where I am.  I only put my very favorites on here.  And I figured sugar cookies better be in that special collection so here we go…
(more recipes HERE…at least the ones I remembered to label).
Am I the only one who feels like sugar cookies must be baked on Christmas and also Valentine’s Day?  I don’t know why, because they’re a pain to make and seem to take forever.  
UNLESS…you are making them with kids who are oh so excited about them.
I guess that’s why.  Because when you make them with willing helpers with stars in their eyes, the whole process seems to miraculously morph into something better.  
Maybe that’s how everything in life is, actually…

To me there’s something so bonding and satisfying about the length of time it takes mixed together with the magnetizing effect it has on kids.  I’ve had more conversations with kids over rolling out sugar cookies than I can count in those little pockets of time around Christmas and Valentine’s.

We had an extra need to bake this year (aside from my nostalgic mushy bonding realizations) since we needed some for our Young Women service activity, so we got to work.
Lucy wasn’t too unhappy about that little fact.

She’s always an eager baker and is the self-designated “taste-tester,” …always.

(We are sure working on balancing sugar for everyone in our family, especially Lucy…more about that later, but I must admit she’s pretty good at only eating one or two when we make them.  That girl has some pretty good will-power I must say.)

The dregs of the dough sure kept these girls occupied for a long time.

And I was pretty impressed with the way the Young Women decorated them all up:

(We delivered overspilling plates like these to the fire station, the police station and the emergency room at the hospital.)

Ok, so without further ado, here’s the recipe I’ve used for years, and a new one I tried this time:


5 c. flour
1/2 tsp. salt
1 tsp. baking soda
2 c. sugar

Mix dry ingredients together.

Then mix these:

1 c. butter (softened)
2 eggs
1 tsp. vanilla
2/3 c. sour cream

Mix in the dry ingredients and let chill for an hour or so in the fridge if you can.

Roll out dough and cut into shapes.  I think the key to good sugar cookies is not to roll the dough too thin.  I leave it at least 1/4 inch thick which makes the cookies so much softer which equals more delicious in my mind.

Bake at 350 degrees for 8 minutes or until barely golden on edges.


Now here’s the one I used this year from my friend Jenny:


2 c. sugar
1 c. butter
4 eggs, beaten
1 tsp. salt
1 tsp. vanilla
1 tsp. lemon flavoring
1 c. sour cream (or buttermilk…I used sour cream)
4 tsp. baking powder
1 tsp. baking soda
6-8 c. flour

Cream sugar, butter and eggs.  Add remaining ingredients and enough flour to make soft dough.  Chill.  Roll out and cut into shapes.  Bake at 375 for 8-10 minutes.

There we go.

I think Jenny’s makes a few more cookies (that’s why I tried it this year), but I think it’s interesting how two quite different recipes can both do the trick pretty well.

Some day, when I’m really into baking I’ll have to make both to see which I like better but both are pretty darn good.

Enjoy!  Valentine’s Day is right around the corner!

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *