The recipe I’m posting today brings back warm memories of my childhood. When we were younger, we would head up to Maryland from Florida to spend Christmas with my moms side of the family and every year I would help my Grandma make her infamous Sugar Cookies. We start eating these during Christmas Eve Brunch and continue eating them until they’re gone (Christmas Dinner). I think we usually make 2 batches? It makes A LOT of cookies but they are in high-demand with our family. The dough, which has to chill for a few hours before rolling out, is so yummy too and you know we sneak many a bites during the whole process.
- 1 lb margarine (4 sticks); softened
- 2 cups sugar
- 2 eggs
- 2 tsp vanilla
- 6 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 rolling-pin
- 3 cans of frosting (We use Betty Crockers Vanilla <—we cheat!)
- Pre heat your oven to 375 degrees
- Mix the margarine, sugar, eggs, vanilla, flour, salt & baking soda together and then chill, covered for a few hours.
- When you remove from fridge, leave it for an hour or so before you start to work with it. The first batch always seems to be a challenge…so be patient as you roll it out.
- Sprinkle flour on your surface before you start with the dough, and rub flour on the rolling-pin frequently.
- Roll out to about 1/4 inch thick, and use cookie cutters.
- Lift gently and place on ungreased cooking sheet. Bake for 5 to 7 minutes at 375 degrees. (If not quite done another minute or two.)
- Frost and sprinkle.
Caution: they are addictive! The consensus is that they are best once the icing sets into the cookies and makes them very soft so I suggest making these a day (or two) in advance of when you will need them.