This delightful sugar cookie recipe has been passed down through generations by one of our very own Liberty Tabletop team members Ann Fowler’s Great Aunt Dorothy.
This cookie recipe is ideal for cookie-cutter cutouts because it holds up well when frosted and is not overly sweet to allow for the sweet frosting or icing. A tried and true keeper, you will use over and over again – Happy baking!
Ingredients
- ¾ cup unsalted butter (softened, not melted)
- * 1 cup sugar
- 2 eggs
- 2 tsp. vanilla extract **
- 2 ½ cups flour, sifted
- 1 tsp. baking powder
- 1 tsp. salt
Sugar Cookie Instructions
Mix butter, sugar, eggs, and vanilla extract until thoroughly blended. Sift dry ingredients – flour, baking powder, and salt. Mix flour mixture into butter mixture. Cover and chill dough for at least one hour in the refrigerator. Do not skip this step! As you begin rolling dough out, preheat the oven to 400 degrees. Roll dough out to 1/8” thickness on a floured board or countertop. Cut into desired shapes using cookie cutters. Flour the cookie cutters first for best results. Place on an ungreased baking sheet – Parchment paper makes for easy cleanup. Bake for 6 to 8 minutes or until “delicately golden”. Keep careful watch as these bake quickly! Makes approximately 4 dozen cookies. Notes: *3/4 cup butter flavored shortening can be substituted for butter **1/4 to 1/2 tsp. almond extract can be added along with the vanilla. If adding almond extract, reduce vanilla to 1 ½ tsp.
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