These are my absolute favorite sugar cookies, and here's why:
1. No eggs. You can give your kids a ball and let them create their own cookies, and it doesn't matter if they eat the dough. It's like tasty play dough.
2. I've never had this dough crack and get too stiff because of the flour you have to use to roll it out. It rolls out perfectly every time.
3. There are only six ingredients.
4. You can use this recipe to make a variety of other cookies. (Which I will post later.)
The Easiest Sugar Cookies EVER!
Ingredients:
1 (8 oz) package of cream cheese, softened
3/4 cup butter or butter-flavored Crisco
1 cup sugar
2 tsp vanilla
1/2 tsp baking soda
2-1/4 cups flour
Directions:
Beat cream and butter until smooth and creamy. Add sugar, vanilla, and baking soda and mix until combined. Mix in flour. If you need to, use a large spoon to completely stir all the ingredients together. Form into a ball and refrigerate for at least an hour. (I usually make this the night before.) Preheat oven to 350 F. Roll dough as thick as you want, because it doesn't matter if these don't cook all the way through. I usually do between 1/8 and 1/4 inch thick. Cut into shapes and bake on greased cookie sheet for 8-10 minutes. (You can also use parchment paper instead of greasing. Way easier to clean up!) Allow to cool before frosting.
I've used lots of different frosting on these. Cream cheese frosting is always tasty, which you can find here. I also use this one, which is kind of a pain-in-the-butt, and doesn't taste as good. But it does give you that professional look. Today I used store-bought because my mixer broke last night. I know, bummer...
1 (8 oz) package of cream cheese, softened
3/4 cup butter or butter-flavored Crisco
1 cup sugar
2 tsp vanilla
1/2 tsp baking soda
2-1/4 cups flour
Directions:
Beat cream and butter until smooth and creamy. Add sugar, vanilla, and baking soda and mix until combined. Mix in flour. If you need to, use a large spoon to completely stir all the ingredients together. Form into a ball and refrigerate for at least an hour. (I usually make this the night before.) Preheat oven to 350 F. Roll dough as thick as you want, because it doesn't matter if these don't cook all the way through. I usually do between 1/8 and 1/4 inch thick. Cut into shapes and bake on greased cookie sheet for 8-10 minutes. (You can also use parchment paper instead of greasing. Way easier to clean up!) Allow to cool before frosting.
I've used lots of different frosting on these. Cream cheese frosting is always tasty, which you can find here. I also use this one, which is kind of a pain-in-the-butt, and doesn't taste as good. But it does give you that professional look. Today I used store-bought because my mixer broke last night. I know, bummer...
Royal Icing
Ingredients:
3 oz pasteurized egg whites (They're by the eggs in a little milk carton)
1 tsp vanilla or milk
4 cups confectioners' sugar
Directions:
In large bowl combine egg whites and vanilla (or milk) and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take about 5-7 minutes. Add food coloring, if desired. For immediate use, transfer icing to a ziploc bag or pastry bag, and pipe as desired. Store in refrigerate, in air-tight container for up to three days. If it has been in the refrigerator, bring to room temp before attempting to pipe or spread.
3 oz pasteurized egg whites (They're by the eggs in a little milk carton)
1 tsp vanilla or milk
4 cups confectioners' sugar
Directions:
In large bowl combine egg whites and vanilla (or milk) and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take about 5-7 minutes. Add food coloring, if desired. For immediate use, transfer icing to a ziploc bag or pastry bag, and pipe as desired. Store in refrigerate, in air-tight container for up to three days. If it has been in the refrigerator, bring to room temp before attempting to pipe or spread.
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