Wednesday, February 13, 2013

The BEST Sugar Cookies Ever

Okay, I know that everyone thinks their Sugar Cookie Recipe is the best. I guess it is really what you grow up with is what you like. But, really, this is a good one.  And I get requests for it all the time.

-You don't have to refrigerate it for a certain amount of time, so if you are in a hurry, no worries.
-It uses simple ingredients that you always have on hand.
-I like it because it is not too sweet.  I think I sugar cookie should not be really sweet, since you are gonna load it up with all that sweet frosting.  So just a warning, you might think they taste a bit plain.  Trust me, it will balance out the frosting.
-Also, a sugar cookie should be "tender and sweet with crisp edges"according to my Professional Baking Sources.  Those huge fluffy cookies that you get at the store (my kids love them) are not true Sugar Cookies in my book.  They need to have a touch of crisp and not be too thick.

Anyway, this is what my Mom wrote about this recipe in our Family Cookbook:

Mama's Sugar Cookies

When I was a little girl our next door neighbor, Mrs. Britzell would bring us sugar cookies for different holidays.  They were always special.  Grandma Milligan got the recipe from her and it became the one that she would make.  She didn't make cookies very often, however, she just wasn't a cookie maker.  When I asked her for the recipe she called it Mama's Sugar Cookies.  When I'm making it I almost always double it.  This is what I make on Halloween, and Thanksgiving Turkeys, Christmas Bells, Stars, etc.  and for Valentine's Hearts. 

Cream:  1/2 c butter
             1/2 c sugar

Add: 2 T milk

Add:  1/2 tsp baking soda
         1 pinch salt
         1 tsp vanilla
         1 beaten egg

Use approximately 2 cups flour-use some in rolling out but be careful not to add too much.  

Bake 350F for 8-10 minutes.  

When I was little I didn't like frosting on them, I just liked them plain.  Also, I almost always quadruple the recipe.  Seriously. I figure if I am going to the effort I should make a lot and this is one cookie that Ryan loves.  They also freeze great and I actually love them that way, straight out of the freezer.  

Another thing, I always made these with butter and then one day my Mom revealed to me that she uses Margarine in all her baking recipes.....WHAT?!  Mom, you need to tell us these details or we wonder what we have been doing wrong all these years.  The thing is, I like the way that butter makes them taste, but they WILL be more crisp.  I like the way the Margarine makes them soft.  (My kids are babies about this, they HAVE to be softish).  So, I compromise and I usually do half and half.  2 sticks of butter, 2 sticks of Margarine.  

By the way, I never knew it, but my Mom told me THIS is the only acceptable kind of Margarine for your cooking.  Who knew?  I don't know why, I just do it.  She is a really good baker.  

Also, I usually only do them 8 minutes since my family likes them soft.  

Ok, those are my tips. And you can decorate them really fancy, like I plan to do this afternoon with the kids, or you can just slather them up with some good old buttercream frosting and eat them up.  ENJOY!  

PS That is a bad picture of a cookie, I just had it from last year and don't wanna take a good one from this year.  So, I guess it is a realistic picture of a cookie with a finger print and one your kid might have done.  ;)  Hey, this is not a cooking blog people. 


  1. how funny! making these is my plan for the afternoon. we must have been raised by the same mother! i still can't find that margarine here, shooty.

  2. You don't have to use Nucoa, but it does make them good. Use any "margarine" and it's okay. Love those cookies.

  3. Rachel made these last Sunday! My recipe is labeled "Marilyn's Sugar Cookies". Rachel had to ask me what margarine was :)

  4. P.S. You need to read this post: