Powdered Sugar Cookies (Great Grandma Ethel's Sugar Cookies)
These powdered sugar cookies are easy to make, completely delicious, and perfect for decorating for the holidays! Cut them out using your favorite cookie cutters and you'll have some festive cookies in no time! Whether you want some fun cookies to make with the kids or just some delectable cut-out cookies to enjoy any time of year, this recipe is for you!
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Instructions
In a mixing bowl (or the bowl of your stand mixer), cream together the 1 cup butter and 1½ cup confectioners sugar sugar until smooth.
Add in the 1 large egg and 1 teaspoon vanilla extract and beat until smooth again.
Next, add the 1 teaspoon baking soda, 1 teaspoon cream of tartar, and ¼ teaspoon salt and mix until well combined.
Add in the 2½ cups all-purpose flour while continuing to mix until just combined and the dough forms (*see note).
Cover your dough and place it into the fridge to chill for at least 2 hours. (*see note.)
Preheat your oven to 350°F (175°C/Gas Mark 4) and line your baking sheet(s) with parchment paper or a silicone baking mat (Silpat).
Flour your work surface and roll the chilled dough out to about ¼-inch thick. Use your favorite cookie cutters to cut out your cookies and place them onto a baking sheet lined with parchment paper or a nonstick baking mat.
Bake the cookies in the oven for about 7-9 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to finish cooling.
Notes
Make sure your flour is spooned and leveled and you don't use the measuring cup to scoop it. This can result in packing the measuring cup and making the cookies too dense.
Don't overmix your cookie dough. Stop mixing once the dough has just come together and the flour is evenly incorporated into the dough.
To store your powdered sugar cookie dough longer (up to 2-4 days) transfer the dough into small containers or wrap it with plastic cling film.
When using icing, the sugar cookies will form a 'seal' if you let them set out overnight. Apply your icing the next day and you will have less of the icing soak into the cookie.
To store: Keep your cookies stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to 7 days. Check out my guide to storing sugar cookies!
To freeze: You can freeze your iced or undecorated cookies for up to 3 months. Place the decorated cookies on a clean baking sheet after any icing has fully set. Once completely frozen, transfer the cookies into an airtight freezer storage container, placing parchment paper sheets between each layer.
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Course Christmas Cookies, Cookies & Bars Recipes, Dessert