Happy Halloween! I thought I'd post the MOST FANTASTIC recipe for sugar cookies ever! How's that for an endorsement. This is the recipe that my mom (aka Barbs in previous posts) has been making since I was a little girl. The cookies are really light and soft and are honestly the best recipe I've made.
So I have kind of a funny story about this recipe. I had posted previously about another sugar cookie recipe that I claimed was my mom's tried and true recipe. Well, we were living across the country from my mom at the time and I was making them for years thinking it was her recipe. And then when we were in town my mom made some sugar cookies and I remember thinking that they tasted much, much better and flakier and softer than mine. I had even thought when making them previously that I could never get it quite like she did when I made mine. And then my sister-in-law had gotten that recipe off of my blog and called my mom asking if you really used that much flour. To which my mom responded that you for sure did not use that much flour. So my mom went searching through her recipes and found that I had copied down a recipe in her box that she hadn't made in 25 years and I had copied it thinking it was the one she used. So while that other recipe I have on here is good--this one is SOOOOO much better and is the one you should try! It's the only one I'll be using from now on!
Barbs Sugar Cookies
3/4 C butter
1 C sugar
1/2 t. vanilla
2 1/2 C flour
1 t. baking powder
1/2 t. salt
Cream butter and sugar until fluffy. Beat in eggs and flavoring. Sift together dry ingredients and blend into creamed mixture. Chill at least 1 hour. Roll out 1/8 inch think. Bake at 400 degrees F for 6-8 minutes. Makes 2 dozen.
Tip: I always pull them out at no longer than 8 minutes--even if they look a little undone. Then I leave them on the cookie sheet for a few minutes and they are firm but so soft and light. I also add about 2-3 tsp of almond extract to my frosting (like my mom does) and it is the secret ingredient that makes them amazing!