Super Sugar Cookies
Okay I’m a total junkie when it comes to sugar cookies – I LOVE these! I had always had problems with cookies not being flavorful enough or not really being chewy. These definitely came out perfect! Below is the recipe:
3/4 cup margarine
1 cup granulated sugar
1 teaspoon real vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1. Cream margarine and sugar well.
2. Add vanilla and eggs; combine well.
3. In separate bowl, sift the baking powder, salt and flour. Add to wet ingredients slowly until thoroughly combined.
4. Cookie dough must be chilled until firm, or overnight.
5. Remove dough from fridge and roll out to a 1/4-inch thickness.
6. Preheat oven to 400 degrees.
7. With cookie cutters or rim of drinking glass, cut out cookies.
8. Place cookies on an ungreased cookie sheet and bake in preheated oven for 8-10 minutes, depending on oven. Check often to prevent over cooking or burning. Cool on baking rack when done.
9. Meanwhile, prepare frosting – it’s a MUST for these cookies! (go all the way or not at all)
1 teaspoon real vanilla
1 stick real butter
4 cups powdered sugar
1 Tablespoon cream or whole milk
10. Cream butter, milk and vanilla together.
11. Slowly add powdered sugar to butter until desired consistency. If you’d like, add liquid food coloring for festive cookies
***I had some trouble with the icing and needed to add a little more milk to thin it out and make it spreadable, but I may have done something wrong ;-) ***
12. When cookies are cooled, slather this heavenly frosting. For more texture and color, press the top of the cookie in sprinkles, colored sugar or just eat plain!
Source: Nestie Joelen&Louis
Super Sugar Cookies
For the Cookies:
- ¾ cup (170.25 g) margarine
- 1 cup (200 g) granulated sugar
- 1 teaspoon real vanilla extract
- 2 eggs
- 2 ½ cups (312.5 g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
For the Frosting:
- 1 teaspoon real vanilla
- 1 stick real butter
- 4 cups (480 g) powdered sugar
- 1 Tablespoon cream or whole milk
- Cream margarine and sugar well.
- Add vanilla and eggs; combine well.
- In separate bowl, sift the baking powder, salt and flour. Add to wet ingredients slowly until thoroughly combined.
- Cookie dough must be chilled until firm, or overnight.
- Remove dough from fridge and roll out to a 1/4-inch thickness.
- Preheat oven to 400 degrees.
- With cookie cutters or rim of drinking glass, cut out cookies.
- Place cookies on an ungreased cookie sheet and bake in preheated oven for 8-10 minutes, depending on oven. Check often to prevent over cooking or burning. Cool on baking rack when done.
- Meanwhile, prepare frosting - it's a MUST for these cookies! (go all the way or not at all)
- Cream butter, milk and vanilla together.
- Slowly add powdered sugar to butter until desired consistency. If you'd like, add liquid food coloring for festive cookies. Note: I had some trouble with the icing and needed to add a little more milk to thin it out and make it spreadable, but I may have done something wrong ;-)
- When cookies are cooled, slather this heavenly frosting. For more texture and color, press the top of the cookie in sprinkles, colored sugar or just eat plain!
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I had been using the same sugar cookie recipe for years and felt like they were never quite right. So I tried your recipe and it is fabulous! This is now my favorite go-to for sugar cookies!
Did you ever post a link to Mrs. Stoufelmiers sugar cookies? I lost my recipe and they were one of our favorites.
Hope you can help!!! Love your site. (my spelling may be wrong)
Hi Ellen, I’m not familiar with those cookies, but I’ll see if I can find a recipe!
Can I decorate this cookie with Royal Icing?
Hi! I’m looking for a sugar log type cookie that could be rolled in colored sugar before cutting and baking. Would these work if they were rolled into logs and cut before baking?
Hi Bobbie, I have not tried making this into a cut and slice cookie. If you do, please let me know how it turns out!
I already had cookies made & was looking for a frosting recipe. I love the taste, but had to add more milk also, probably 3-4 T more. I used evaporated milk, which is the
consistency of cream. Again, great flavor. Thanks!
OMG, I can’t wait to make this recipe and your tutorial was so helpful too! One question, I would like to make chocolate sugar cookies, how much unsweetened cocoa should I add? Have you ever tried making a chocolate version?
Hi Laura, I have made chocolate sugar cookies; I highly recommend this recipe – it’s fantastic! https://www.browneyedbaker.com/2013/02/12/chocolate-sugar-cookies-recipe/
can i substitute almond extract instead of vanilla?
Hi Ana, Yes, but I would use about half the amount, since almond extract is much stronger than vanilla.
After making the dough, how long will it keep in the fridge before baking?
Hi Lisa, I would say about 2 days. If you want to make the dough further in advance, you can freeze it.
Okay, I just finished eating these and they are my most favorite cookies I have ever made. That icing, that cookie, just heavenly together. Thank you, Michelle!
These sugar cookies are exactly how I expect sugar cookies to be. Soft, pillowy, with a big spread of frosting. Yum! My dough was also a little sticky when I tried to roll it out, but I fixed it a bit by dusting on some more flour. Also, I had trouble frosting my heart shaped sugar cookies nicely, but I guess I just need to practice. ;) Thanks for the great recipe, Michelle!
I made this dough yesterday and tried again tonight. Both times it failed. Yesterday I refrigerated it overnight and tried rolling it out tonight but it was too sticky to roll or cut. I literally had to scrape it off the counter. I made another batch tonight and tried to roll it out immediately but I had the same problem. Entirely too sticky to roll or cut!! What am I doing wrong?!
Hi Jessica, Are you flouring the counter before putting the dough down, and dusting the top with flour, as well as the rolling pin?
it says margarine but i dont like margarine. can i use butter instead
Hi Rosie, You can, but you may experience some spreading of the cookies. The margarine helps the cut-out cookies to keep their shape.
These were too salty for me. :/ Should I add more sugar to help give it a sweeter taste?
Hi Kat, I wouldn’t increase the sugar. Instead, I would reduce the salt, bumping it down to 1/2 teaspoon to start with, could go as low as 1/4 tsp.
Maybe I missed it, but how many cookies does this recipe make? I am looking to make around 60 cookies. Thanks for the help, and excited to try this recipe!!
Hi Kelly, It depends on how large your cut-out cookies are, but for 3-4″ cookies you’d be looking at around 2 dozen. Enjoy!
My dough never firmed up. I chilled it overnight but it is still sticky. I couldn’t roll it out for cookies so I ended up making rolled balls instead of shapes. Any suggestions what I did wrong? I want to try again because I would love to make some with cutters for my daughters birthday party.
Hi Sarah, I use this recipe for all of my decorated cut-out recipes:
Give it a try!
Is the frosting royal icing?
Hi Tasha, No on these it is a buttercream.
Hi, I would like to make cookies with a wedding dress cutter and decorate and package each one in a cello bag. I’m making them for shower favors. Do you think I can make them a few weeks ahead?
Hi Jade, You can certainly make the cookies a few weeks early and freeze them, and then decorate them a couple of days before the event.
i made this recipe for both the cookies and the frosting last night. it totally rocked and i am making it again right now. love this tut thanks for sharing
This seventy-five year old grandmother just learned a wealth of imformation on cookie decorating and “I can’t wait to use it today!” Thanks much, Ann Janette
I have been wanting to learn to decorate cookies well. Your tutorial is wonderful and very helpful. I bought a wedding cake cookie cutter and my mom and I are making cookies tomorrow using your recipe and tutorial! Very excited!! :)
Too salty! Recommend omitting the 1 tsp. salt when using margarine in recipe. Also no need to chill overnight ~just divide dough into 3 discs, cover with wax paper and put into fridge for 2-3 hours to chill. Roll out and make shapes. Perfect! Cookies held their shape very well during baking.
This makes about 2 dozen 3” cookies. The size of your cookies will be a large factor in how many you can yield from this recipe. I hope you enjoy the cookies! :)
About how many cookies does this recipe make? I’m going to try making some for the first time this weekend and decorate with the royal icing for Thanksgiving.
I think they will still be edible after 2 weeks, but certainly not fresh. Do you happen to have the ability to vacuum seal them, like with a Food Saver or something like that? I think that would be your best option. If you don’t, I would recommend wrapping each one individually in plastic wrap and then placing in Ziploc bags. If you do ship them, I think that will keep them as fresh as possible.
I would like to give this as a birthday gift but it will take 7 days in the mail. Do you think this will still be good after 2 weeks? Thanks.
This may sound weird, but I totally recommend eating these with a cup of black coffee!
Hi Smita – 3/4 cup of margarine is 6 ounces. You could substitute real butter in this recipe. The cookies may spread a little (the margarine helps keep the exact shape), but I do use butter from time to time.
Lovely! How much approximately is 3/4th cup margarine in grams/ounces?
also instead of margarine can i use real butter ?
These look really good… Hummm there has to be a reason for cookies this week…
Those look really good. I think I will have to use that recipe next time I make sugar cookies.
i must try these! i think i will make the dough tonight and roll them out tomorrow. they look divine! hey! maybe i’ll get some green food coloring and make the icing green for st patty’s day!