Sugar Cookies

These are the old-fashioned sugar cookies that you used to make with your grandmother. The kind you can’t get enough of every Christmas season. This is my mom’s recipe, and her mom’s before her. Of course, I used to make them with my daughter, too, and now, she makes them.

CBM - Iced Cookies


3 cups all purpose flour (I use unbleached flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter (2 sticks softened)
2 eggs
1 cup sugar
1 teaspoon lemon or vanilla flavoring


  1. Set butter out to soften for at least 2 hours before you’re ready to begin cooking.
  2. In a large bowl, sift together flour, soda, and baking powder.
  3. On low speed, cut in butter until mixture resembles cornmeal.
  4. In a small bowl, beat eggs
  5. Add sugar, and flavoring to beaten eggs.
  6. Beat thoroughly.
  7. Blend egg mixture into flour mixture.
  8. Chill for at least 2 hours. You can chill overnight if you need more time to get back to making cookies.
  9. Roll dough out to 1/8 inch thick. Cut with cookie cutters.
  10. Sprinkle with sugar, if desired. If you plan to ice/frost the cookies, don’t sprinkle with sugar.
  11. Bake at 375 F. for 6 – 8 minutes.
  12. When cool, decorate with frosting, if desired.

CBM-Corn Meal Look

This is the “cornmeal” appearance you should look for when mixing the dry ingredients with the butter.

CBM-Dough Ball
When chilling the dough, wrap it well in plastic wrap to prevent the surface of the dough from becoming dry.


You will soon have beautiful golden-brown cookies like these waiting to be frosted.



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