These sugar cookies are the perfect year round colorful treat, just like these anisette cookies are. The dough is great for cutting out with cookie cutters or making a log to slice into cookie-rounds! Decorate them using your imagination (kids will love this part) and devour! You can also wrap them up into treat bags and hand them out to neighbors or bring them to work.
Grandma’s All-Occasion Sugar Cookies
Ingredients for sugar cookies
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon double-acting baking powder
- 1 stick plus 2 tablespoons (10 tablespoons; 5 ounces) unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- Sugar or cinnamon-sugar, for dusting (optional)
Helpful Kitchen Tools
Making Sugar Cookies
Serving: I don’t know that I’ve ever formally “served” these. When they’re cool, I put them on a plate or in a basket and then, the next thing I know, they’re gone.
Storing: The cookies will keep at room temperature in a tin for up to 1 week. Wrapped well, they can be frozen for up to 2 months.
You can find the full printable version of this recipe at the end of this post.
When I first made these sugar cookies, it was the holiday season. So, of course, had to make some Christmas sugar cookies to add a festive touch! Kids will love decorating these cookies for Christmas time or even Thanksgiving. Grab a star cookie cutter and these would also be awesome for Independence Day as well!
On the flip side, I HATE refrigerating dough over and over again just to be able to work with it, what a pain! So, here’s what I did:
- I separated my dough into two pieces as suggested, one for slice and bake and one for rolling and cutting. After the initial chilling time of 2 hours, I sliced the slice and bake and made those, easy enough.
- Next, I rolled out the other half of the dough, but I rolled it thicker than suggested and cut those out with cookie cutters. Of course, I had to chill them before I could transfer them to the cookie sheet.
- With the scraps from the dough, I used my cookie scoop. I didn’t feel like chilling it again and waiting again, so I scooped out balls of dough, rolled them in my hands and then dipped one side in green sugar and the other side in red sugar. I placed the balls on the cookie sheet and hoped for the best.