Flannels & Pearls

Sugar Cookie

Although I don’t really have a sweet tooth, I could easily polish off a few of these sugar cookies in one sitting. For breakfast. They are just that divine. I have memories of rolling out, cutting, frosting, and decorating HUGE batches of sugar cookies at Christmas with my mom and my grandma. The entire table would be covered in all sorts of shapes and sprinkles. This sugar cookie recipe could be rolled out and cut, but I’m not much of a thin cookie fan, so I save the rolling pin and cookie cutters for other recipes. I have never made just a single batch, this recipe is always doubled. They are a traditional Christmas cookie for my own family now. I make them every year a couple of days before Christmas. Otherwise we’d eat them all before Christmas!

I like seeing what others are using in their kitchens, so I have added my kitchen must haves for this recipe. Disclaimer: As an Amazon Affiliate, I get a small kick-back if you buy from my links. That helps support this blog, at no extra cost to you.

Sugar Cookies

Servings 2 dozen



  • 1/2 c. sugar
  • 1/2 c. powdered sugar
  • 1 c. butter softened
  • 1 egg
  • 2 tsp. vanilla
  • 2 c. all purpose flour
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • dash salt
  • sugar for rolling


  • 1/4 c. butter softened
  • 2 tsp. vanilla
  • 1/4 tsp. salt
  • 2 c. powdered sugar
  • cream or milk
  • food coloring



  • Preheat oven to 350 degrees. In a smaller bowl, mix together flour, cream of tartar, baking soda, and salt. Set aside. With your mixer, cream together sugars and butter. Add egg and vanilla, mix. Gradually mix in dry ingredients. Chill dough for at least an hour or 2. I like using a scoop for these cookies, so they are all the same size. Scoop or shape dough into balls. Roll each ball in sugar to coat. Place on a cookie sheet, flatten slightly with hand. Bake 8-10 minutes. If you prefer crisp cookies, leave them in the oven a bit longer. Remove from baking sheet, cool completely on rack before frosting.


  • With a hand held mixer, cream together butter and powdered sugar. Add vanilla and salt. Gradually add cream/milk until you reach your desired, spreadable consistency. Mix in food coloring. Spread on cookies. Keep in a covered container or zip lock bags. Of course you can get creative here or let the kids frost and decorate to their liking. These cookies freeze well and are no less amazing when they’re eaten cold. They. Are. Dangerous. Consider yourself warned.