When I was in the 4th grade, my class put together a cookbook as a fundraiser. Everyone submitted recipes from their friends and family, and the illustrations for the chapter dividers and front/back covers were all done by the members of my class… so of course, it was a true work of art *wink*.

One thing that is arguably a work of art in the kitchen though… the sugar cookie recipe that I first discovered in that book!

I honestly can’t remember who originally submitted it and it seems that what I’d thought was a “beloved” cookbook was somehow a casualty of one of our moves growing up (hmmm…), but I started making these little gems regularly around the 6th grade for school functions, friends’ birthdays, holidays, etc… and it kind of became one of my “things”.

MANY years later… I can’t tell you how many of my jr. high and high school friends still come out of the woodwork on Facebook around the holidays or their kids’ birthdays and ask for “the sugar cookie recipe“. “THE” is all the description that I need to know what they’re talking about. =)

I think it’s finally time to post about these – so that instead of countless emails the recipe will be easily accessible in one spot. It’s really a “back to basics” recipe… eggs, sugar, flour, BUTTER… but the secrets to making them great are the cooking time (you almost want them undercooked so they’re super soft), and GENEROUS amounts of frosting. No skimping with this one!

THE BEST FROSTED SUGAR COOKIES*

{*in my own humble opinion}

Ingredients

• 1 cup butter
• 1 cup sugar
• 2 eggs
• 1 tbsp vanilla
• 3 cups flour
• 3 tsp baking powder
• 1/2 tsp salt

Directions

1. Preheat oven to 400º.

2. Mix dry ingredients in a bowl & set aside.

3. In a separate bowl, combine butter, sugar, eggs, and vanilla. Beat until mixed well. Add the dry ingredients in slowly & mix well.

4. Chill for at least an hour to stiffen the dough.

5. Roll the dough out with a rolling pin & cut shapes with cookie cutters OR form dough balls and flatten them into thick circles with your hands.

6. Bake 8-10 mins or until just the edges of cookies start to turn a very, very light golden brown. Don’t over-bake.

7. For an extra-doughy consistency, remove the cookies before the edges start to brown.

FROSTING:

• 1/3 cup butter, melted
• 1 Tbsp vanilla
• 3 Tbsp milk
• 1 egg yolk (optional)
• 5-6 cups powdered sugar (thicken to desired consistency)
• food coloring

Directions

Whisk butter, vanilla, milk, and egg yolk together. Slowly mix in powdered sugar, 1 cup at a time, until the frosting reaches your desired consistency. If it gets too thick, add more milk in very small amounts, about 1 tsp at a time.

*****

ENJOY! =)