Pillowy Soft Sugar Cookies are an old family favorite. They’re easy to make – perfect for making with kids!
It’s been a while since we talked about cookies. And by “a while” I mean…like, 5 minutes. (C’mon, people. You know I recently shared Maureen’s Rice Krispie Cookies!)
But 5 minutes is a long time for me to not talk about cookies!
I’ve been super into digging into my family recipe archives lately. Right before my great-grandmother passed away, my mom put together a cookbook of all of her recipes for everyone. I’m so grateful to have a copy for myself, especially now that my mom is gone – those recipes serve as something of a family time capsule that I can flip through when I want to feel close to the women who raised me.
In addition to the recipe itself, my mom also included notes about each recipe or where it came from. On these Pillowy Soft Sugar Cookies, she wrote: “An excellent soft sugar cookie.”
I mean…there you have it. Short and to the point (words not often used to describe how my mother wrote or spoke).
These Pillowy Soft Sugar Cookies are one of the first cookie recipes I remember making as a child. They’re super easy – you can whip up a batch of these and have them out of the oven in well under an hour. And – in spite of being a sugar cookie recipe – they are not overly sweet.
These are the perfect cookie to whip up with kids this Valentine’s Day. Try adding some red or pink sanding sugar to give them a festive touch!
The 2018 Good Cookies Food Bloggers’ Valentine’s Event
I’m sharing my Pillowy Soft Sugar Cookies recipe today as part of the 2018 Good Cookies Food Bloggers’ Valentine’s Event, organized by the amazing Julie from The Little Kitchen, to support Cookies for Kids’ Cancer (C4KC).
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, it was important for me to participate in this year’s event to help provide more funds for this cause.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal was to raise at least $3,000 because three generous donors (Dixie Crystals, Mediavine and OXO) each pledged to match our donations raised through this campaign up to $3,000!!!
Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference! Every dollar counts in the lives of these children and their families.
Want to see some more awesome Valentine’s Day cookie recipes? Scroll down to below the recipe and take a look at some of the other awesome bloggers who are sharing to support C4KC today!
Preheat oven to 400 degrees. Line baking sheets with parchment paper. Set aside. Place butter and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until mixture is smooth, about 2 minutes. Gradually add sugar over about 30 seconds and continue beating for 1 minute. Add eggs and beat until combined. Stop and scrape bowl. Sift dry ingredients together. Gradually add dry ingredients on low speed until thoroughly mixed, about 1 minute. Use a cookie scoop or two spoons to drop cookies onto prepared baking sheet, about 3 inches apart. Bake for 6-8 minutes, until just barely golden at the bottom. Sprinkle with sugar while still hot. Allow to cool on baking sheets for about 5 minutes before transferring to a cooling rack to cool completely.
Yield: About 2 dozen cookies
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Preheat oven to 400 degrees. Line baking sheets with parchment paper. Set aside.
Place butter and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until mixture is smooth, about 2 minutes. Gradually add sugar over about 30 seconds and continue beating for 1 minute. Add eggs and beat until combined. Stop and scrape bowl.
Sift dry ingredients together. Gradually add dry ingredients on low speed until thoroughly mixed, about 1 minute.
Use a cookie scoop or two spoons to drop cookies onto prepared baking sheet, about 3 inches apart. Bake for 6-8 minutes, until just barely golden at the bottom.
Sprinkle with sugar while still hot. Allow to cool on baking sheets for about 5 minutes before transferring to a cooling rack to cool completely.