i’ve been making sugar cookies almost my whole life. it was what i did and do. every holiday season went hand in hand with making sugar cookies. yup. i actually have never kept a recipe. i would go from one version to the next because you can always find a sugar cookie recipe.

but i have searched no more. i have found the most perfect sugar cookie recipe. i’m in love.

so let me back this up a bit. i’ve been a bit obsessed with copper cookie cutters. yes. i want to buy 50 styles of cookie cutters but that would cost an arm and a leg. they are expensiiiiiive. well, i’m collecting a bit here and there so i can build my collection. anyhoozle, when i purchased a batch of cookie cutters from copper gifts, they came with a cute little booklet with a few recipes inside. i decided to try them! boy oh boy. it turned out the most delicious, buttery, perfect sugar cookies.

they had great tips {unlike the traditional way i use to make them} and it was sooo much easier and practical. the cookies came out substantial in size, thickness, and were perfectly baked to buttery goodness. mmmmm.

they also had a recipe in the fold over for royal icing. unfortunately, this was a last minute baking bonanza and we didn’t have any meringue powder in the house, nor could hc find it on his excursion out. so, i made icing without it and it was just fiiiine. it took longer to harden but it was, nonetheless, tasty good. my other problem or lack of effort?? i didn’t have the time or the energy to pipe my frosting. it was already soooo late {and i was damn tired} and i wasn’t in  the mood. shame on me, non? i just hand decorated each one, so my lines are a bit wonky…c’est la vie!

2 cups unsalted butter (4 sticks room temp)
2 cups sugar
2 eggs
2 teaspoons vanilla extract
6 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt

gently mix butter and sugar, then beat until light and creamy. beat in eggs and vanilla. gently stir flour before measuring. combine dry ingredients and add a cup at a time to butter mixture. beat until completely blended. roll cookie dough between two sheets of parchment paper. continue rolling all dough between parchment paper and placing in stacks on a cookie sheet (that fits in your refrigerator or freezer). cover cookie sheet with foil. chill dough overnight or 1 to 2 hours. remove one sheet of dough at a time and cut into shapes. bake on baking sheet at 350 degrees for 10 to 12 minutes or just until the edges begin to slightly brown. this recipe will make at least 2 dozen, 4 to 6-inch cookies.

for the icing, i used powdered sugar, warm water, clear vanilla extract, and food coloring. i made small batches of different colors to ice the cookies.

[♥ xoxo i lov~e]

overall, i was a happy gal on how they turned out {despite it being a last minute baking session}! annnddd, they were oh so delicious. i.can’t.stop.eating.them.

well, i hope y’all try this recipe! it’s so yummy. happy baking my lovies!

xoxo