{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.