Soft, sweet and buttery, Grandma’s Sugar Cookies are beautiful and delicious. Great for decorating with kids or holiday cookie parties!
- 1 cup (230 g) unsalted butter
- 1 cup (115 g) powdered sugar
- 1 large egg
- 2 tsp vanilla
- 2–1/2 cup (335 g) white flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60 g) butter
- 3 cups (350 g) powdered sugar
- 1 tsp vanilla
- In the bowl of a stand mixer fitted with the whisk attachment beat together the butter and sugar.
- Add the egg and vanilla and beat until fluffy.
- Add the dry ingredients and mix until combined.
- Chill for 1-24 hours.
- Preheat oven to 350 F (175 C) and line cookie sheets with parchment paper.
- If the dough has been in the fridge a long time you may need to let it rest on the counter for 5-10 minutes before rolling it out. Roll out the cookie dough on a lightly floured surface. I like to use wax paper on top to keep the dough from sticking. Roll out to 1/4″ (1/2 cm) thick or a little thinner as evenly as you can.
- Cut out cookies in your desired shapes and put them on the cookie sheets about 2 inches apart.
- Bake until the edges of the cookies just start to lightly brown (about 10 minutes).
- Cool on wire racks.
- Beat together sugar, butter and vanilla. Add milk one tablespoon at a time until it reaches the desired consistency. Keep it thick for spreading with a knife or thin it down to pipe it onto the cookies.
- Separate into bowls and add colors if desired.
- Ice the cookies and decorate with sprinkles!
The number of cookies you get from this recipe will depend on the size of your cookie cutters. I made about three dozen cookies with the cutters shown
Keywords: sugar cookie recipe, cutout cookies, grandma's sugar cookies, iced cutout cookies