Best Old Fashion Sugar Cookies Ever are seriously THE BEST SUGAR COOKIES EVER! Made with real butter and sugar, they cannot be beat.
My husband makes the best sugar cookies ever. I mean EVER. Really. The old fashioned buttery sugary goodness kind. He is always asked to bring them to any Chanukkah or Christmas party where we get an invite.
We have some friends with two very thin, teenage girls. It’s a cold day in, well, you know, to even see them eat, so when they consume 3 or more of these cookies, you know they are good! I dare you to find a better tasting cookie……
Always start with the best ingredients you can afford. We like Land O Lakes and Costco brand of butter and King Arthur Flour. A friend of mine brings me back vanilla from Costa Rica, which I feel makes this cookie extra special, but just use whatever high quality vanilla you like.
Unbeknownst to me, the hubs once picked up store brand butter and made the cookies although they were good, they were not life changing. I later found out, he use a store brand butter.
This is an old fashion recipe, so it is important to follow the steps and not throw everything in a mixer and whip. Add butter and sugar into your Stand Mixer and cream. Then add in the vanilla and eggs.
Once you start, you won’t be able to resist these Best Old Fashion Sugar Cookies Ever. I promise. Let me know if you make them.
The dry ingredients will get mixed together separately and then slowly added to the wet mixture until just combined.
The last part of the mix is done with a Silicone Spatula, which is not old fashion, but is safer than a rubber spatula, so that you don’t over mix. Refrigerating the dough for a bit, makes rolling easier.
Now the fun part, roll the dough into a bowl and then roll into granulated sugar.
That is my husband’s hand, not mine. 🙂 He uses a Old Fashion Whisky Rocks Glass to flatten the dough.
This is a fun project to get kids in the kitchen. Lay out bowls of colored sugar and have them decorate the cookies however they like.
He decorates my cookies in blue and white for Chanukkah and he also will make Dreidels and Jewish Stars on the cookies.
Bake just enough so that the edges begin to brown, but the centers are still soft and puffy.
Allow to fully cool and then enjoy! If they are not the Best Old Fashion Sugar Cookies Ever, let me know. I dare you to try them and not absolutely love them!
Kitchen Equipment and Essentials
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- LamsonSharp Chef’s Slotted Turner – I totally love this spatula!
- Alpha Armour Salt Box with Spoon
- 3.5 Quart Stainless Steel Mixing Bowl
- 1/2 Cookie Sheet
- Reusable Silicone Baking Mat
- Silicone Spatula
- Lock N Lock Small Container
- Lock N Lock Storage Container
- Kitchen Stand Mixer, Professional Series
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Here is the handy printable recipe:
- 2½ cups all purpose flour
- 2 cups sugar
- 2 large eggs
- 14 Tablespoons (1¾ sticks) unsalted butter, softened
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- Colored Sugar
- Adjust an oven rack to the middle position and heat the oven to 350 degrees.
- Spread ½ cup of the sugar in a shallow dish for coating and set aside.
- In a separate bowl, whisk the flour, baking powder and salt together and set aside.
- Beat the butter and remaining 1 ½ cups sugar together in a large bowl using an electric mixer, on medium speed until light and fluffy, 3 to 6 minutes.
- Beat in the vanilla.
- Add the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.
- Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds.
- Give the dough a final stir with a rubber spatula to make sure it is combined.
- Use wet hands to roll 2 Tablespoons of dough at a time into balls, then roll in the sugar to coat. Lay the balls on two parchment-lined baking sheets, spaced about 2 inches apart.
- Flatten the cookies with the buttered bottom of a drinking glass, then sprinkle any of the remaining sugar over the flattened tops or use colored sugar.
- Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.
- Let the cookies cool on the baking sheet for 10 minutes
- Remove from oven and transfer to a wire rack and let cool completely.
Use colored sugar in place of the remaining sugar to place on cookies after flattening.
For Lemon Sugar Cookies - Add a Tablespoon of Lemon Zest with the eggs in step 2.
For Lime Sugar Cookies – Process one teaspoon grated lime zest in with the ½ cup of sugar for 10 seconds in step 1 and add 2 teaspoons grated lime zest with the eggs in step 2.
For Peppermint Sugar Cookies – Process 20 peppermint candies in a food processor until course crumbs Sprinkle the crumbs on top of the cookies after flattening instead of the leftover sugar