I originally posted this recipe on my old self-hosted Craft Floozy blog. Unfortunately, that site was hijacked and I lost some of the recipes and craft projects that had been posted…or so I thought. I was perusing through some of my old document files and found a few drafts of some of those lost blog posts, so I thought I’d post them here.
Here’s the post for this sugar cookie recipe as it was written a year ago.
My mom made these cutout cookies the other day for a meeting with her Embroiderers’ Guild buddies. They’re German sugar cookies. She’s been making this recipe for years for a variety of occasions, and it’s a family favorite. So I thought I’d share the recipe with you.
As far as decorating these tasty morsels, you’re only limited by your imagination. Make them as simple or as fancy as you want. Add a little colored sugar or sprinkles, slather them with icing, or just leave them plain. No matter what you choose, they’re sure to be a hit.
German Sugar Cookies (adapted from Country Fair Cookbook, 1975)
1 cup butter or regular margarine
1 cup sugar
1 tsp vanilla
3 cups sifted flour
½ tsp baking powder
¼ tsp salt
Preheat oven to 350 degrees.
Cream together the butter and sugar until you get a light and fluffy consistency. Add the eggs one at a time and beat well after each one. Add the vanilla.
In a separate bowl, sift together the flour, baking soda, baking powder, and the salt. Add to the creamed mixture and blend well.
Place dough in the fridge for a few hours or overnight to chill.
On a lightly floured surface, roll the chilled dough about 1/4” thick. Cut with cookie cutters and place around 2 inches apart on a greased baking sheet. Add sprinkles or sugar.
Bake the cookies for 10 to 12 minutes, or until they are golden brown.
Makes 6 dozen cookies