I grew up making sugar cookies for every holiday!! My mom and I would either decorate them with buttercream (especially when I was younger) or royal icing if we wanted to get extra fancy. Since Easter is this weekend, I wanted to share this tradition with my kids. Spending time in the kitchen with my mom is one of my favorite memories and I am so happy that I can continue the love of cooking and baking with my kids.
We put together a video of how to make my recipe for sugar cookies. This is my take on my mom’s recipe. Something that makes her recipe stand out a bit is the fact that she uses half butter and half oil! I changed the recipe to coconut oil, instead of vegetable oil. My mom also used cream of tartar, which I don’t mind but I did some experimenting with baking powder and found that I liked using it a bit more AND I tend to have it around more often.
I like to decorate these with my vanilla buttercream recipe! It’s everything you need in life!
Tips for Perfect Sugar Cookies
*Use room temperature ingredients BUT make sure your butter isn’t too soft. I like it when butter is either room temp or slightly cold.
*Make sure to scrape down the sides of your bowl when you are mixing!
*Add your ingredients slowly. This allows everything to mix together nicely and evenly.
*Don’t over-mix….or you will have a tough cookie.
*Yes, you need to let it chill in the fridge. It’s just easier to work with that way.
*If your dough is in the fridge for over an hour, make sure to give it some time to come back to a temperature that is able to roll out. This will vary based on how cold your dough is and can even take about an hour.