Recipes‎ > ‎

Sugar Cookies

Sugar Cookies
Adapted from Heavenly Housewife
Makes about 3 dozen

2 ¾ cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
Colored sanding sugar for rolling (optional)
Peppermint buttercream (optional)
Fondant decorations (optional)

1. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside.
2. In the bowl of an electric mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Add vanilla. Gradually stir in flour mixture until combined. Refrigerate dough for 2 hours, or until firm.
3. Preheat oven to 400F. Line baking sheets with parchment paper or silicone baking liners. Using a heaping teaspoon or 1-inch cookie scoop, shape dough into 1-inch balls. Roll in sanding sugar, if using, then place on prepared baking sheets about 2 inches apart. Flatten slightly with the bottom of a glass or the palm of your hand. Bake, rotating sheets halfway through, until lightly browned, 6 to 8 minutes. Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
4. Once cooled, if decorating with fondant decorations, spread a thin layer of buttercream in the center of cookie. Place fondant decorations on top and press down slightly to adhere. Serve immediately, or store between layers of parchment paper in a cool dry place for up to 2 days.

Brought to you by The Busty Baker (
Original Post:

Back to Recipe Home Page