Village Sugar Cookies

Original Recipe from:  Kay Johnson-Tomblin

This is my favorite traditional sugar cookie.  It rolls out easily and tastes great.  Perfect for any holiday treat, just cut into seasonal shapes and decorate accordingly.  The secret to rolling and cutting is making sure your dough is very well chilled.  The colder the dough, the easier it is to work with.  Bake until just done and you will have a delicious, perfect sugar cookie.  Enjoy!

Tip:  If you like to make dough ahead of time, you can freeze this dough.  Prepare the dough as directed then shape into 2 cylinders.  Wrap in freezer wrap, pressing out as much air as possible.  Freeze for up to one month.  To bake, thaw dough in refrigerator.  Cut into 1/4” slices, sprinkle with sugar.  Bake and cool as directed. 

Ingredients

1 cup Butter, softened

1-1/2 cup Sugar

3 Eggs

1 teaspoon Vanilla

3-1/2 cup Flour

1 teaspoon Baking Soda

1 teaspoon Salt

2 teaspoons Cream of Tartar

Directions

Sift together all dry ingredients and set aside.

Cream butter, add Sugar gradually.  Cream until light and fluffy.  

Add Eggs, one at a time, beating after each addition.  Stir in Vanilla.  

Add dry ingredients gradually and mix thoroughly.  

Chill dough in refrigerator for 3-4 hours.

On a well-floured surface, roll dough to 1/4” thickness.  Cut into shapes.  Bake on an ungreased cookie sheet in 375 degree oven for 6-8 minutes.  

Allow cookies to cool completely before decorating with icing, or sprinkle with colored sugar before baking.