These cookies are soft and delicious. I frost them with a good crusting buttercream (I use Mel’s crusting BC). I use this recipe for cookie bouqets and they really hold up well.

Soft Sugar Cookies

Ingredients

  • 3 1/2 cups flour
  • 2 tsp Cream of tartar
  • 1 tsp Baking Soda
  • 1/2 tsp of salt
  • 1 cup butter (soften)
  • 1 1/2 cups sugar
  • 3 eggs
  • 1tsp of vanilla

Instructions

    In a bowl, combine the dry ingredients with a wisk or sifter. Next cream the butter and sugar together, then add the vanilla and the eggs one at a time. Then add the dry ingredients and mix until a dough forms. (lower elvation will be a stickier dough, higher elevation will be a stiffer dough). Roll out to 1/4 inch thickness on a floured surface and cut with cookie cutters. Place on a cooled cookie sheet, then bake at 350 for 8-10 min or until the edges just start to color.


Comments

makeminepink Says... 16 Sep 2009 , 7:27pm

Love this recipe! I have to roll the dough out about 3 times before I actually cut these cookies, but they are great-- stay soft and good for several days! Thanks for sharing your recipe!

dbashaw Says... 6 Oct 2009 , 9:20pm

Do these spread much when baked? I need a good cookie that holds it shape pretty will.

Luvsthedogs Says... 15 Oct 2009 , 7:15pm

This is a great recipe! Taste and texture is wonderful. Not so good for rolled and cut cookies as they spread quite a bit and loose the shape of the cut out. I will definitely make them for round or square simple shape cookies

luvmy2bugs Says... 1 Mar 2010 , 11:30am

I found that if you keep your dough cold they do not spread. For best results I roll my dough, cut my shapes, place on cookie sheets and then in fridge until dough is cold again. Then place in the oven...that way the butter does not get too warm and the cookie loose it's shape.

HauteCoutureCookies Says... 26 Mar 2010 , 10:34am

This sounds pretty good. I'm going to try it. Thanks for sharing...

crazymomof4 Says... 22 Apr 2010 , 4:31pm

Love this recipe!!! They come out perfect every time. One little note after I cut my shapes out I put the cookies in the freezer for 10 minutes before I put them in the oven so that they do not spread while cooking.

Melchas Says... 1 May 2010 , 9:06pm

Wow, thanks Crazymomof 4, I'm gonna try that. I've been trying to figure out how to keep them from spreding so much!

LindaF144a Says... 6 Jun 2010 , 6:26pm

Can you tell me what the purpose of cream of tartar is in the recipe? Thank you.

Criskk Says... 18 Dec 2010 , 3:25pm

Thank you thank you.... hubby and brother-in-law just taste tested approved...

Rachmendez Says... 14 Feb 2012 , 8:50am

My dough turned out very sticky. Had to freeze my dough to make it workable for my cutouts. Even though I chilled the dough it did spread . Cookies came out great and II will use it again.


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