Looking for the perfect sugar cookie recipe? Look no further than Meemaw’s Best-Ever Soft Sugar Cookies!
Every December, I pull out my recipe for sugar cookies – the same recipe my mom (called Meemaw by my children) has been making for the past 35 years. I have no idea where she found the recipe, only that the cookies are called the Best-Ever Soft Sugar Cookies.
And they are the best ever. Soft and chewy, I could eat a whole bunch of these sugar cookies, with or without frosting.
Since I’ve been asked for this recipe more times than I can count, I decided to share it so everyone can enjoy.
The original recipe makes at least 8 dozen cookies (sometimes more depending on the size of cookie cutters), so I often cut the recipe in thirds … if I only want a few cookies, I make a third of the recipe. If I want more, I make two-thirds. And if I have a lot of time to spare and need to give away a lot of cookies, I go for a full batch.
Set aside an afternoon, pull out your mixer, and prepare yourself for a lot of mixing, rolling and cutting. And get ready to enjoy the Best-Ever Soft Sugar Cookies!
Meemaw’s Best-Ever Soft Sugar Cookies
3 cups granulated sugar
1 1/2 cup butter
1 can evaporated milk
2 Tbsp. white vinegar
3 Tbsp. pure vanilla extract
8 cups unbleached all-purpose flour
1/2 tsp. salt
1 1/2 tsp. baking soda
4 1/2 tsp. baking powder
Beat eggs well. Add sugar and butter. Continue beating.
In a separate bowl, add vinegar and vanilla to evaporated milk. Add milk mixture to first 3 ingredients and keep beating.
Sift flour, salt, baking soda and baking powder together. Add to batter. Mix well.
Chill cookie dough well (at least half an hour).
Roll out small batches of cookie dough on lightly floured surface. Use cookie cutters to cut out cookies. Place on baking sheet and bake at 375 degrees for 6 to 8 minutes. Be careful not to brown.
Once my sugar cookies are baked and cooled, I like to whip up this homemade buttercream frosting and decorate.
1 cup butter
1 1/2 tsp. pure vanilla extract
1/8 tsp. salt
5 cups powdered sugar
1/4 cup + 1 Tbsp. milk
Cream butter in a large bowl using a mixer. Add vanilla and salt. Gradually add powdered sugar, one cup at a time, beating well at medium speed after each addition. Add milk and beat at high speed until light and fluffy.
(Keep icing covered until ready to use. Store in the refrigerator when not in use.)