Making sugar cookies is a staple of every childhood! We didn't make them very often growing up, (like a couple times a year) but that is what made it even more special.  Anyone who has made them knows they are a lot of work! So nothing is more frustrating to put in all that work and have them not turn out as planned.  

I have a few helpful tips to making the perfect sugar cookie! I will post them in the directions below.

I searched high and low for the perfect sugar cookie.  I needed one that was soft and fluffy and not like thick dough. And it drives me crazy when the cookie is like an inch thick and the frosting is paper thin! Frosting is the best part! But what I loved most about these cookies is that I could make them a little bit thinner and they were still soft and fluffy.

I will post the best frosting recipe too.  It even calls for whipping cream so you know it's good!

• 2/3 C shortening
• 2/3 C butter
• 1 1/2 C white sugar
• 2 eggs
• 2 tsp vanilla
• 3 1/2 C flour
• 2 tsp baking powder
• 1 tsp salt

Cream together shortening, butter and white sugar. Once it is smooth, add the rest of the ingredients and mix again. Now you are ready to get rollin'! See what I did there? I know, I'm so punny...  And now here are some detailed instructions to make sure we make the perfect cookie!

You will need: 

1. Two choices for using the rolling pin: One, add a little confectioner's sugar so the dough isn't too sticky then roll it out with the pin - OR - Place dough between wax or parchment paper. Freshly-made cookie dough is sticky, so placing it between wax and parchment paper will help it to roll more evenly. 
2.  Roll out the dough into two flattened disk-shaped balls. Tip: Disks chill more evenly than a big lump of dough, plus they're partially on their way to their rolled-out shape. This means less handling of the dough, which equals less warmth introduced to the dough.
3. Now chill the dough. I like to do this overnight.  Making sugar cookies is a big process so I try to stretch it into a two-day event... (just explain it to your kids... I am sure they will understand... jk)
4. Roll your dough with short, light-pressure sweeps from the dough's center to the edge. Short, light sweeps help get an even thickness and don't overwork the dough. Be careful not to keep from running the rolling pin off the edges of the dough because the edges will get too thin.
5. Now get your cookie cutters ready to go! Be sure to cut the shapes close together to minimize dough scraps. While scraps can be re-rolled, they should be re-rolled only once. Rolling dough over and over creates overworked dough, leading to tough baked cookies.
   To cut, lay a cookie cutter on the dough, firmly press straight down and lift straight back up without twisting or sliding the cutter. When lifting the cutter, use your finger or a chopstick to gently press on smaller or more detailed areas to help release the dough. If the cutter is sticking, dip the edges in confectioners' sugar before cutting. 

6. Once the shapes are cut, peel away the dough scraps. With the extra dough out of the way, it's easier to lift the cut cookies without stretching or squishing the shapes.

7. If the dough is still chilled and firm enough, the cookies can be lifted by hand and placed on a baking sheet without distorting the shapes. If the dough has warmed and softened a bit, use a thin, flexible spatula to gently lift the cookies. Use your free hand to give additional support to the shapes while transferring them to the baking sheet.

8. Now place them on your cookie sheet and bake them for 10 minutes. 

Frosting Recipe

• 3 C confectioner's sugar (powdered)
• 1 C softened butter (I use 3/4 C and it works great!)
• 1 tsp vanilla
• 2 Tbs whipping cream

Mix all ingredients together and spread over cooled cookies. If you don't have frosting tips, but you still want them to look pretty, cut the tip off the bottom corner of a ziplock bag, fill the bag with frosting, get the air out of the bag, zip it up and squeeze away.  The bigger the hole, the thicker the frosting will come out. Start on the outside edge and go in a swirly circle all the way around the cookie, moving towards the edge.  This will create a beautiful look. 

Have fun and enjoy!!

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