Mix and cream butter and sugar. Add flour and salt and mix until smooth. Roll in small balls; flatten with glass dipped in sugar. Bake at 350�F until edges start to brown. « PREVIOUS RECIPENEXT RECIPE »Printer Options: Standard | Word Search PuzzleMom's Bisquick CobblerHam Salad SpreadPineapple-Cream Cheese SpreadChocolate - Dipped Peanut Butter BallsChex Mix Puppy ChowBoston Baked BeansFrito CasseroleBeer Cheese DipBanana BreadButter Pecan FrostingBlueberry Cha ChaOven Barbecue - Boneless Beef Or Pork RibsBoonesboro Beer Cheese DipHamburger Tater Tot CasseroleCrispy Oven Baked ChickenReuben DipBuffalo Chicken Dip20-Minute Chicken Penne With Alfredo SauceBuffalo Chicken Wings With Bleu Cheese Dipping SauceHam And Cheese Noodle Casserole Here is the very basic sugar cookie recipe I like to use for my cut out cookies. I like to use 1 whole tablespoon of flavoring, mainly vanilla extract or almond extract(this one pairs especially well with my Fresh lemon royal icing), on occasion I make lemon sugar cookies, adding lemon zest and lemon extract.

I always  use unsalted butter for baking and cooking. Basic Sugar Cookie Recipe for Cut out Cookies Sugar Cookie Recipe and Baking Tips Video Tutorial How to roll the dough and cut out cookies? How to prevent cookies from spreading? These cookies will keep if properly stored for up to 2 weeks, from the time they were baked. I've had people tell me they had them for longer and they tasted great. Cookies can be layered in a freezer safe container between pieces of wax paper and frozen for up to 2 months. How to Store Decorated Cookies? If you are making these for your family to enjoy on Holidays, store the cookies in an airtight container layered between pieces of wax paper. What Boxes to use to package/display cookies?  , they sell their boxes in bulk, 100 pieces and I love them. I really like their brown boxes  10"x7"x1" boxes, lid and bottom is sold separately. If you are not certain which goes with what, be sure to call, folks at brpboxshop are very friendly, always willing to help out.

If you are looking for smaller amounts, you can try  Nashville Wraps, they sell these cookie boxes in the set of 50 pieces. If you are a seasonal cookie maker you can use cookie tins that are available at discounted prices during holidays or visit your local bakery perhaps they'd be willing to sell you couple of their boxes for a small fee. Craft stores carry small bakery boxes as well. You can also use Take-out Containers and Jars for smaller  cookies. Linking this post to Tidy Mom -I'm lovin' it.Super soft Lofthouse style Sugar Cookies, a copycat recipe, made from scratch with that irresistible frosting and sprinkles! I have always been a sucker for those super soft Lofthouse Sugar Cookies with that incredible frosting and sprinkles. You know the ones I’m talking about, right? The ones you see in all of the grocery stores? Sharing a Lofthouse copycat recipe for sugar cookies has been on my to-do list for quite a while, so I’m pretty excited to share it with you today.

I’ll be sharing both the Lofthouse copycat cookie recipe, and the frosting recipe. Unlike typical sugar cookies, you don’t have to chill the dough, and you don’t have to cut out the cookies. These are super simple to make, and they really do taste similar to the Lofthouse version. decorated christmas tree delivery londonIs there anything better than a super soft sugar cookie with homemade frosting? diy wall decor baby roomThe dough is pretty basic, and includes a little bit of sour cream which adds some moisture to the recipe. baby room decor rugsThese copycat Lofthouse style sugar cookies are sure to be a hit with family and friends! And they are the perfect cookie for special occasions like Valentine’s Day, Easter, Christmas, etc.

Perfectly moist and light, you are going to find these cookies irresistible! PrintLofthouse Soft Sugar Cookies Copycat DOUGH INGREDIENTS 1 cup sugar 1/2 cup butter, softened to room temp 2 eggs 1/2 cup sour cream 2 teaspoons vanilla extract  3 cups all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt FROSTING INGREDIENTS 2 cups powdered sugar 1 teaspoon vanilla extract 1 tablespoons milk 1/2 cup butter, softened to room temp DIRECTIONS Preheat your oven to 350 degrees. With your mixer cream together 1/2 cup softened butter with 1 cup sugar and mix for a couple of minutes until smooth. Add in sour cream, eggs, and vanilla and mix well. In a large bowl sift together flour, baking powder, baking soda, and salt. Slowly add the dry ingredients into the wet and mix well. Measure three tablespoons of dough for each cookie. Use your hands to roll three tablespoons of cookie dough into a smooth ball. Place on ungreased cookie sheets, making sure to leave about 1 inch between each cookie.

Using your hand to lightly flatten the dough a bit. Bake for 11-12 minutes, then immediately remove from the oven. The cookies will appear under-baked a bit but this is what you want. Carefully transfer the cookies to a cooling rack and repeat the process until all of the dough is gone. To make the frosting, beat butter with a mixer for about 30 seconds, then add in powdered sugar, one cup at a time. Add in vanilla and 1-2 tablespoons of milk and mix until light and fluffy. Use a knife to slather each cookie with frosting. *Notes – you can make these a bit smaller by using 2 tablespoons of dough and baking for 10 minutes. If you like pie as much as we do, you’re gonna wanna check this out. Butter Flavor, Crisco Results For those who love the taste of butter, but demand the performance of shortening. I love allllllll kinds of cookies. I especially love cookies I don’t know very well!About Last Night reference. I was going to say “name that movie,” but it’s such an obscure reference, if any of you had gotten it, I would have completely wigged out.

And I don’t want to wig out today. I want to be at peace. I’m glad we had this talk.) Anyway, I love cookies. And you know what I’m figuring out over time? I love cookies that aren’t very cakey. And I realize that the inference there is that I don’t love cookies that are cakey. And of course, that’s not true. I never met a cookie I didn’t like, whether cakey or crispy or chewy. But in recent days/weeks/months, I’ve really found myself drawn to cookies that are flat-out…well, flat. Whether they’re crispy or chewy, I don’t care. I just love the flat, non-cakey texture. So yesterday, in between the nine loads of laundry I knocked out (do you know how long it takes to do nine loads of laundry? It takes infinity, that’s how long it takes. And I hate socks more than life itself) I set out to make some flat and chewy oatmeal cookies, partly because I discovered, while cleaning out my pantry in between laundry loads, that I was in possession of six—not four…not five…six—large containers of oats.

Why did I have so many oats? What was I trying to prove? Anyway, it turns out that brown sugar—not the oats—is really the star of the show (hence this recipe’s title) and the result is a dark, magical cookie that’s as good at room temperature as it is warm straight out of the oven. Here’s how I made ’em! First, soften some buttah. I knew cookies were in my destiny yesterday morning when I woke up, so I took a couple of sticks of butter out of the fridge and set them on the counter. I didn’t know what direction I would head, and I didn’t care. All I knew was, cookies would somehow be involved. Throw the butter into the mixer. Add two big ol’ cups of dark brown sugar. Then mix it around… Until it’s a big mushy bowlful of ridiculously delicious wonderfulness that’s you’d really like to spread on a piece of toast. Add some vanilla and mix it in… Then crack in an egg and mix it in. And beat in another one o’ dem egg thangs.

Now, in a separate bowl add 1 1/2 cups of flour… A teaspoon o’ salt… And a halfa (also known as half of) teaspoon of baking soda. Add the dry ingredients… And mix them in until just combined. And whatever you do, do NOT eat a quick spoonful of this dough. You will want to. You will want to real, real, bad. But you’ll hate yourself in the morning. I speak from experience here. Now, since these are oatmeal cookies, it is somewhat important at some stage to add oats to the cookie dough. If you do not do this, you will no longer be making oatmeal cookies. You’re at a crossroads, is what I’m saying. What’s it gonna be? I knew you’d do the right thing! Oh, and that thing I said a second ago about not eating a quick spoonful of this dough? It’s even harder now. Oh, and one more thing: You can add 1/3 to 1/2 cup finely chopped pecans if you’d like. I decided to leave them out and keep things more pure and holy…but nuts would be just lovely.