Nothing says Christmas baking like the classic sugar cookie, and today I’m going to share my mom’s recipe for them! This was the very first thing I ever learned to bake as a kid, which means it’s super easy and you probably already have all the ingredients in your cupboards.
Enough talk, time to bake! Click here to print the recipe card
What you need:
Cream butter and sugar together, add eggs and vanilla and mix well. Add flour and stir until it forms into dough. Use your hands to form dough into a ball. Cut the dough in half, wrap one in plastic wrap, and pop in the fridge while you roll out the other.
Flour your work surface and roll out dough to an even thickness, about 1/4″. You’ll probably need to keep adding flour to your rolling pin, counter, and dough to keep it from sticking. Flour is good! Use as much as you need to.
Once your dough is rolled out get all your cookie cutters at and have fun! When you run out of dough just gather up all the leftovers into another ball and roll it out again.
You can place them on the cookie sheets fairly close together; they don’t really spread out at all.
Bake at 350°F for about 8 minutes. I’d keep on eye on them around the 6 minute mark and take them out early if you need to. They’re done when they aren’t shiny anymore, but before the edges start browning.
Let them cool for a minute on the cookie sheet, and then move them to a cooling rack to cool completely. Once they’re no longer warm they’re ready to ice and decorate!
I use the classic (aka ridiculously easy) way to make icing. Mix 1 cup of powdered sugar with 2 tablespoons of milk until smooth. Adjust texture if needed by adding more milk or sugar. Spread on cookies with a knife and decorate with sprinkles. That’s it!