Sandy's Super Sugar Cookies


  • 5 ½ cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups butter, room temperature
  • 2 cups white sugar
  • 1 teaspoon vanilla extract
  • 2large eggs
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.


  • Step 2

    Sift flour, cream of tartar, baking soda, and salt together in a large bowl.

  • Step 3

    Beat butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in vanilla extract. Add eggs one at a time, beating well after each addition. Gradually add flour mixture to butter mixture on low speed until dough is just-combined.

  • Step 4

    Divide dough into 4 portions; refrigerate 3 portions. Roll remaining portion out on a lightly-floured work surface to 1/4-inch thick. Use cookie cutters to cut dough into desired shapes and transfer cookies to prepared baking sheet.

  • Step 5

    Bake in the preheated oven until slightly golden at the edges, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat rolling, cutting, and baking process with remaining dough portions.

  • Cook's Note:

    Dough can be refrigerated up to 2 days. Or, if you like, you can make the dough, pat it into a few disks, wrap it well, label, and freeze for up to 3 months. Thaw in the fridge, then roll out.

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