Foolproof Sugar Cookies

When I was younger, I made it a goal to have a recipe memorized. It seemed glamorous to have a signature recipe; to be known for a culinary creation that I could whip up at any point during the day, from anywhere.

Now that I’m writing that out, however, I’m actually not sure where or when I thought I’d be in those situations. Maybe I imagined I’d be challenged to a bake-off while traveling through a quaint town outside of Paris? Clearly, I’ve read too many chick-lit books set in the City of Love.

For now, I’m celebrating smaller milestones, like finally having this six-ingredient cookie recipe memorized. A win is a win, baby! Maybe one day my brain will have more space for a complex, impressive French dish… but right now it’s consumed with marketing work, diapers and cheerios. C’est La Vie.

Anyway, this recipe came from an old Mrs. Fields cookie book a long time ago. I don’t even know if I’ve ever made anything else out of it… my mom and I found this one and never looked back! Now, I make them for holidays and any time a little extra sugar is needed 🙂  I just made them recently for a baby shower I co-hosted for my brother and his wife. I rolled out blue fondant and cut out hearts to place on top for a simple, classic cookie.


Foolproof Sugar Cookies

  • 2 cups all-purpose flour
  • 1/4 tsp. salt
  • 3/4 cup salted butter, softened
  • 3/4 cup white sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract

Basic Buttercream Frosting

  • 1/2 cup of unsalted butter (1 stick)
  • 1 T vanilla extract
  • 1 t skim milk
  • 2-4 cups of powdered sugar, depending on desired thickness

Yield: 2-3 dozen cookies

Preheat oven to 325 degrees F. Cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well mixed. Scrape down sides of bowl, then add the flour and salt. Blend until combined. Gather dough into a ball. Flatten the ball into a disk and wrap tightly in a plastic wrap or a plastic bag. Refrigerate for at least one hour or several days.

When you’re ready to bake the cookies, roll the dough out on a floured surface. With cookie cutters, cut dough into desired shapes and place on a greased cookie sheet. Bake for 8-10 minutes, being careful not to brown*. Immediately transfer cookies with a spatula to a cool, flat surface.

To make the frosting, mix all of the frosting ingredients together, slowly adding powered sugar until you reach the desired thickness. (The measurements are loose on this one!) You can also add a few drops of food coloring. Frost and enjoy!

*To make sure they’re soft, take the cookies out as soon as they lose their sheen and have a matte top. Then, let them sit for a few minutes before moving to a cooling rack. 

One comment

  1. jetpgreen · March 20, 2019

    Sounds like a great recipe! Thank you for sharing! ❤️


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