Thursday Throwback: Cookie: The Best Sugar Cookie Recipe

Valentine’s Day sugar cookies. Need I write more? I’m re-posting this today so you can be prepared next week. I’ve tried too many sugar cookie recipes to count. This is the best. Don’t mess around and take my word for it.

Originally published February, 2008

Valentine’s Day is a very big deal at our house. We send cards and pass out treats. For several years, I religiously made an extra large batch of heart-shaped, frosting-covered sugar cookies. We delivered them to neighbors, friends, and colleagues. Sadly, I do not have the time for this anymore. For the second year in a row, I have opted for an easier treat (last year we made Ina Garten’s Homemade Marshmallows and this year we made Regan Daley’s Chocolate Fudge Cookies). “How could those be easier than sugar cookies?” you may ask. Trust me, they are. But, that is not the point I want to make. I want to make this point: This is the best sugar cookie recipe I have ever used. I adore it. My sisters adore it. In fact, one sister loves it so much that when I told her I was posting my sugar cookie recipe, she asked “Are you really going to give that recipe away? Isn’t that a secret?”. Well, yes and no. I love giving recipes to others. And no, I do not believe in secret recipes. So, happy Valentine’s Day to you. May your day be as sweet as the frosting on your perfect sugar cookie.

The Best Sugar Cookie Recipe

1 cup shortening (butter flavor is best)
2 eggs
2 cups sugar
1 cup sour cream (whole milk vanilla yogurt works just as well)
1 tsp. vanilla
1 Tbs. almond extract
1/2 tsp. salt
1/2 tsp. soda
4 tsp. baking powder
4 1/2 cups flour

Cream shortening and sugar. Beat in eggs, sour cream and extracts. Add dry ingredients (may need a little more flour). Mix dough until soft. Chill several hours (even up to two days). Roll, cut, and bake at 350° for 10 minutes. (The longer you allow the dough to chill, the easier it is to roll and cut.)