Wednesday, November 19, 2008

THE BEST Fluffy, Soft, Thick Sugar Cookies

This is now posted on my new blog - click here to view this entire post.

I am excited to give you an amazing secret recipe. *prepare yourself* One of my baking-crazed friends, Sari, searched high and low for THE BEST sugar cookie recipe on the planet. Her ideal cookie wasn't the crispy, thin cookies that snap when you bite them. Oh no...we're talking the thick, Lofthouse-type cookies that are sold in the bakery section of most grocery stores. My friends, she baked many, many sugar cookie recipes to find this gem that I'm about to share with you. They are...divine. And the best part is that you don't have to refrigerate the dough for 2 hours before making them! Grab a pen...this is a keeper...

THE BEST fluffy, soft, thick Sugar Cookies

1 ½ c. sugar
1 c. butter
1 egg
1 t. vanilla
  1 c. milk*
4 ½ c. flour
1 ¼ t. baking soda
4 t. baking powder (yes, that's right...FOUR teaspoons!)
Preheat oven to 350. Cream sugar, butter and egg. Mix dry ingredients, then add them to the wet mixture. Add milk and vanilla. Roll out the dough pretty thick - about half an inch. The key is to roll out the dough with lots of flour (at the beginning, I usually even have to flour my rolling pin between each roll…the dough can get pretty gooey - expect for your hands to be coated with flour), cut with your shapes using cookie cutters, lay the cookies about an inch apart on a parchment lined baking sheet (they grow and rise in the oven) and bake 8-10 minutes. Store in a tightly sealed container.

These freeze well!

(double the following recipe for a thicker frosting layer on the cookies)
2 c. powdered sugar
1/3 c. butter, softened
½ t. vanilla
1-2 T. milk

* I add a little less than 1 cup of milk so the dough isn't as sticky.  It's easier to work with.


  1. Great recipe! I made a few modifications and they still turned out great! For the sugar cookie dough I added a little bit of pineapple flavoring along with splash of lemon juice. And, because I did not have any eggs at home I substituted the one egg for a 1/4 c. of applesauce.

    I would recommend the baking time to be extended to 10 to 12 mins. or until the tops crack slightly... but that is my personal preference.

    Icing is fabulous!

    Thanks for the recipes!

  2. These cookies spread into a huge mess and tasted like baking powder. Huge waste of all that expensive grass fed butter.