I’ve shared this recipe with you all multiple times but it still my tried and true, my go to, holiday cookie recipe. I love any excuse to make my famous sugar cookies, and since I’m attending an early Thanksgiving celebration this weekend I had to make them. I always say that kids love that different shapes and the brightly colored frosting but let’s be honest, I think the adults like them even more. But what’s not to love? Thick and fluffy sugar cookies topped with a sweet buttercream frosting – they’re a little bite of heaven. I think the turkeys are my favorite.
These cookies are a little time consuming, but it’s always worth it. I make the dough the night before and store in the refrigerator so it has time to harden a bit. Once cut out, I frost with a piping bag, and trust me when I say this, I think piping the frosting on is much easier than using a knife. The cookies turn out gorgeous and are always a crowd favorite. Make a batch this Thanksgiving, they pair perfectly with pie!
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.