{Sugar Cookies} Happy Easter!

My Sister in Law made these awesome sugar cookies while we were in Utah during Christmas. They remind me of a homemade version of Lofthouse cookies. They fluff up pretty big, but I love that they keep their shape after they are baked, because they are much easier to frost that way. My 3 year old and I made these a couple days ago, but I cut the recipe in half. Here is the full recipe. Happy Easter everyone!!

1 1/2 cups butter, softened
2 cup white sugar
4 whole eggs
1/2 cup milk
2 tsp baking soda
2 tsp cream of tartar
2 tsp vanilla extract
6 cups of all purpose flour

In a large mixing bowl, cream the butter and the sugar together and until creamy. Add in the eggs, milk and vanilla. Mix until well combined.
In a separate bowl sift together the baking soda, cream of tartar and flour, slowly add the flour mixture to the cream mixture. Chill the dough for 1 hour. Roll out on a lightly floured surface to 1/4 inch in thickness and cut out into desired shapes. Bake at 375 degrees for 7-8 minutes. DO NOT OVER BAKE. Let them cool on a rack completely before frosting.

For the frosting:

1 stick of butter, softened
1 Tbs karo syrup
2 -2 1/2cups powdered sugar
6-7 Tbs milk
1 tsp vanilla
1/2 tsp almond extract

*Adjust the milk or powdered sugar a little to reach desired consistency. I like mine on the thick side.

Mix the butter until fluffy, add the powdered sugar and all the other ingredients until all combined.


  1. lots of times, the sugar cookies i see are thin and skimpy on the frosting–unacceptable! i like these thick cookies with a healthy smattering of creamy goo. great post! 🙂

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