Okay, friends. I finally did it. I’m finally publishing a post about the sugar cookies I’ve been creating for the past 4 – almost 5 – years. Think of this as the perfect sugar cookie. You’re welcome 🙂
For my son’s second birthday, I created super cute cookies for his Sesame Street birthday party. His party was brought to you by the letter “L” and number “2” and I had a lot of time on my hands leading up to the party. I also made Sesame Street cookies (faces of his favorite characters), but I did not ice those.
When I worked as the Director of Alumni Relations, I created M-H-U cookies a few times – for Homecoming and graduation, mainly. I really went all in for my job!
I’ve made these cookies for friends’ birthday parties, and my daughter’s birthday parties. My son really, REALLY loves them.
And they’re so simple.
If you don’t want to use the sugar cookie recipe below, you can use store-bought sugar cookie dough. My recommendation? Follow the baking directions for the cut-out cookies, and make sure your dough is really thin so it doesn’t have as much space to expand.
And the icing….I love the Betty Crocker packaged icing, but I haven’t been able to find it regularly in the past year. A few months ago I discovered that Great Value icing (from Walmart) works just as well – and is simple to find! You need no other tools. Knead the package before cutting the tip open, and then trace your cookie all the way around. You will then go back and forth with the icing (in a tracing pattern) to fill in the middle. If you knead the icing, it warms it up and it rolls onto the cookie better. Try not to get too close to the edge or it slides right off.
Then let the cookies dry for a good 24 hours. Otherwise they can get imprints from touching other cookies or the accidental touch from your finger.
The sugar cookie recipe I love and have used for years:
2 1/2 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
2 sticks unsalted butter, room temperature
3/4 cup sugar
1 tsp vanilla extract
Heat your oven to 350 degrees. In a bowl, whisk the flour, baking soda and salt.
With a mixer, beat the butter and sugar together. Add the egg and vanilla. Beat until fluffy.
Continue to mix on low, and gradually add the flour mixture. Once the dough is stiff, shape it into a disk and wrap in wax paper. Refrigerate until firm – around 2 hours.
Once firm, on a floured surface, roll some of the dough to a 1/4 inch thickness. Cut your shapes out and place onto lined baking sheets. Bake for 10 to 12 minutes.
When the cookies are cool, they can be iced.