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Sugar Cookies from Scratch

Easy Sugar Cookies Recipe – from Scratch!

Ever wonder how to make perfect, fluffy sugar cookies from scratch? This is the recipe for you!

If you love this recipe check out some of my other cookie recipes!

  1. Peanut Butter Cookies
  2. Thick and Gooey Chocolate Chip Cookies
  3. White Chocolate Reese’s Cookies

 

There is nothing that says “I love you” more in our house than freshly baked sugar cookies! These cookies were made for me when I was a little girl over and over again. I would say that my mom is definitely a sugar cookie expert. And in the past couple of years I have spent countless hours in the kitchen with my mom learning every cooking skill imaginable and in fact trying to master the art of sugar cookie making! I personally think that a good sugar cookie is hard to come by! The thickness has to be right, they need to be as soft as possible without falling apart, and there has to be the perfect amount of frosting and sprinkles on top to top it off! As you can tell I take sugar cookies very serious haha. And if these cookies are made right they are just that!

How to make Sugar Cookies from Scratch

Sugar Cookies Recipe

Ever wonder how to make perfect, fluffy sugar cookies from scratch? This is the recipe for you!
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 1 egg, room temperature
  • 1/2 cup powdered sugar
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 2 1/4 cup flour

Instructions

  1. Cream together butter, crisco, powdered sugar and sugar until fluffy.
  2. Add in egg and vanilla. Whip together and scrap the sides and whip together.
  3. In a sifter, place flour, baking soda, and cream of tarter and place sifter over wet ingredients and sift.
  4. Turn on mixer and continue to mix until all dry ingredients are added.
  5. Cover and place in refrigerator for at least a hour, then once chilled, on a floured surface place 1/2 of dough and roll out.
  6. Start in the center and go to the edge and then the center to the other edge.
  7. Switch directions and roll out until the width is about the size of your pinky. Use any cookie cutter to cut.
  8. Repeat the roll out process until all dough is used!
  9. Bake at 350 degrees F for 6 to 8 minutes and watch closely.
  10. Let them sit on the cookie sheet for about 5 minutes and then transfer to a cooling rack. Frost once cooled and serve!

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 1 egg, room temperature
  • 1/2 cup powdered sugar
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 2 1/4 cup flour

Instructions

  1. Cream together butter, crisco, powdered sugar and sugar until fluffy.
  2. Add in egg and vanilla. Whip together and scrap the sides and whip together.
  3. In a sifter, place flour, baking soda, and cream of tarter and place sifter over wet ingredients and sift.
  4. Turn on mixer and continue to mix until all dry ingredients are added.
  5. Cover and place in refrigerator for at least a hour, then once chilled, on a floured surface place 1/2 of dough and roll out.
  6. Start in the center and go to the edge and then the center to the other edge.
  7. Switch directions and roll out until the width is about the size of your pinky. Use any cookie cutter to cut.
  8. Repeat the roll out process until all dough is used!
  9. Bake at 350 degrees F for 6 to 8 minutes and watch closely.
  10. Let them sit on the cookie sheet for about 5 minutes and then transfer to a cooling rack. Frost once cooled and serve!
More Detail

Cream together butter, crisco, powdered sugar and sugar until fluffy. Add in egg and vanilla. Whip together and scrap the sides and whip together. In a sifter, place flour, baking soda, and cream of tarter. Place sifter over wet ingredients and sift. Turn on mixer and continue to mix until all dry ingredients are added. Cover and place in refrigerator for at least a hour. Once chilled, on a floured surface place 1/2 of dough and roll out. Start in the center and go to the edge and then the center to the other edge. Switch directions and roll out until the width is about the size of your pinky. Use any cookie cutter to cut.

Depending on the size of the cookie cutter depends on how many can fit on a cookie sheet. I lined mine with parchment paper. Repeat the roll out process until all dough is used! Bake at 350 degrees F for 6 to 8 minutes. Watch them closely and remove just when the shininess of the dough is gone. Let them sit on the cookie sheet for about 5 minutes and then transfer to a cooling rack. You can then frost them once they are cooled or I like to freeze them and then frost them just before we are ready to eat them. When you freeze them they become really easy to frost and once they are thawed they are moist and so yummy!

Frosting Ingredients:

  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 1 pound powdered sugar
  • Whole Milk, to thin

Combine ingredients. Add milk slowly until the right constancy.  If you accidentally add too much milk add a little more powdered sugar.

 

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