Soft Sugar Cookies

Having a toddler-sized Emmett this Christmas is even more magical than when he was just a baby.  There are always special things about every stage of life, but being able to actually do things together to celebrate this most special time of year is pretty amazing.

This morning we decorated the left over sugar cookies from Friday night's event.   I am pretty sure he was more focused on frosting his mouth than the cookies and I couldn't stop him because it was just so darn cute!  Also, it's equal parts amazing and scary how much he watches what we do.  As I was decorating the little trees and then lining them up, he would frost a little piece of cookie and then line it right next to mine.  I seriously cannot even handle how adorable he is!!
 ^^ as I was saying. . . ^^
^^ sugar face!! haha ^^
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Now all our cookies are either eaten or packaged to be taken to the fire station, post office workers and friends as a little Christmas surprise.  And I'm not saying how many more were eaten than wrapped up.  *insert blank face emoji here* haha

Also, if you have any Christmas-cookie-baking-energy left in you on this Christmas Eve-eve-eve, you must do yourself a favor and make a batch of these!  My mom got this recipe from her long-time, high school friend years ago and they were a staple in our house all our growing up years.  Most especially pink, heart-shaped sugar cookies at Valentines!  They are literally the softest sugar cookie you will ever eat and I promise you won't be able to stop with eating just one!!  You're welcome.
Soft Sugar Cookies
// makes approximately 7 dozen cookies //

1 c butter
1 c margarine 
3 c sugar
4 eggs
4+ T milk
1 1/2 t vanilla
8 c flour
3 t cream of tarter
3 t baking soda
1 t salt

Cream butter, margarine and sugar together.  Add eggs, milk and vanilla.  Stir in cream of tarter, soda and salt.  Mix in flour one cup at a time.  You may need to add additional milk if it become too dry.  Roll dough to 1/4" thick and cut out cookies.  Bake in preheated 350 degree oven for 8 minutes.  Do not over bake!  Cool on baking racks.

For the frosting, we always make a simple mix of powdered sugar and milk.  A quick way to frost a lot of cookies is to simply dip the cookie upside down into the frosting and gently scrap off excess with a knife.  This dries into a perfect frosted glaze on your perfectly soft cookies.


Note // This recipe is easy to cut in half if you don't want a million delicious cookies staring you in the face.     
^^ I adore this kid so so much!! ^^

1 comment:

  1. I halved this recipe yesterday, and they turned out GREAT! So now I'm going to go make the other half! Also never would have tried plain icing-sugar frosting on my own, but it's great too!

    (I used half lemon juice, half milk in the icing, and I like the extra bite, and I put lemon zest in the cookies and used mostly vanilla and almond extra in place of milk. My tastebuds must be getting old and dull lol)