My mom’s sugar cookies are famous. For real. They’re soft and cakey with a rich cream cheese frosting that pretty much everybody loves – it’s way better than the tasteless “royal” icing that’s often used to decorate sugar cookies or the pasty pink frosting on those store bought ones. She makes them for every holiday and I don’t know how many people have requested the recipe over the years. Good thing she doesn’t mind sharing recipes, because I’m going to share it with all of you today.
One thing I really like about this recipe is that you don’t have to chill the dough before rolling it out. I don’t know about you, but I don’t really like making cookies to be an all-day affair. I’d rather just mix them up and get them baked, and that’s exactly what you can do with this recipe.
The recipe is fairly straightforward, but here are a few tips:
1 – Don’t roll the dough out too thin! If you want nice, soft, puffy cookies, your dough needs to be right around 3/8th of an inch thick once rolled out (and yes, I do sometimes grab a ruler and measure until I get a feel for it).
2 – Don’t overbake! Cookies should not be brown AT ALL. Not even a little (see photos below) or they’ll end up crunchy. Plan to stick around while the first tray of cookies is baking and keep a close eye on them to see how long they’ll need in your oven. When done they’ll be nice and puffed and firm enough to come off the cookie sheet pretty easily – they won’t be gooey – but even the bottoms will still be white (photos below).
3 – You will need flour to roll these out, especially the right at first. Go ahead and dump some flour on your work surface, then scoop out some dough, then put more flour on top. As you continue to cut cookies and roll out more dough, some of the flour will get mixed in and you won’t need to add as much each time.
Oh, I almost forgot – your cookie total will depend on what size cookie cutters you choose, but I’d say you can plan on 4 dozen good sized round cookies from one batch.
Make sure you wait to frost them until they are completely cool. The frosting recipe included is delicious and super easy to mix up. If you like a lot of frosting on each cookie, you might want to increase all the frosting ingredients by one half to make sure you have plenty (6T butter, dash of salt, 6 oz cream cheese, 4-5T milk, 4.5 cups powdered sugar, 1.5t vanilla).
And that is the perfect soft sugar cookie.
Now, baking up and then frosting an entire batch of sugar cookies can take some time. In an effort to speed things up, I’ve found a super easy frosting method that’s much quicker than spreading the frosting on each cookie with a knife, and looks kinda fancy. Click here to check it out (it looks like the photos you see below).