Classic Sugar Cookies – a must for the holidays! Santa’s favorite cookies!
Holiday baking is a family affair at our house. Everyone wants to have a part in it. Even my Hubby joins in. He loves sugar cookies so I decided to pass the whisk onto him and let him whip up the dough.
I think I have some serious competition. 🙂
The cookies came out absolutely fabulous!! Our kiddos rolled them into balls, I flattened them with a sugar coated foot of a wine glass, and everyone added colored sugar.
Santa is going to have a batch of these beauties waiting for him on Christmas Eve. With a tall glass of milk of course!
- 1 c unsalted butter softened
- 1/2 c granulated sugar
- 1/2 c powdered sugar
- 1 large egg room temperature
- 1/2 tsp vanilla extract
- 2.25 c all-purpose flour
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 c granulated sugar for flattening the cookies
- decorative sugar optional
- Preheat the oven to 375 degrees Line a cookie sheet wit parchment paper or silicone baking mat. Set aside.
- In a large mixing bowl, mix butter with electric mixer for 30 seconds.
- Add both sugars and cream until light and fluffy, at least 3 minutes.
- Add egg and vanilla and mix until smooth.
- In a large mixing bowl, whisk together flour, cream of tartar and soda.
- Add the dry ingredients to the wet ingredients and mix until combined. The dough will be very thick.
- Scoop a heaping tablespoons of dough and roll into balls. Place the balls onto prepared cookie sheet. Dip a greased foot of a wine glass in granulated sugar and flatten the cookies.
- Sprinkle the decorative sugar on top of the cookies.
- Bake the cookies for 7 to 9 minutes, or until the edges just start to brown. (For us 7 minutes was the magic number).
- Cool the cookies on the sheet for 2 minutes, then transfer onto a cooling rack.
These cookies are soft inside with slightly crispy edges. They bake up beautifully. They do spread so make sure you leave them plenty of space. You can add any sprinkles you desire or bake them plain and frost once cooled. Enjoy!
Recipe just slightly adapted from Land O Lakes.