Blue Ribbon Sugar Cookies

  • Serves: Makes approximately 4 dozen
  • Baking Temp (degrees F): 350
  • Views: 20791
  • Comments: 10

Blue ribbon Sugar Cookies
Cookies and photo by sugarpie © Sarah Phillips
These super chompy, sweet and yummy cookies are my personal favorite! They are slightly crisp around the edges and slightly chewy with a nice buttery taste, with the sweetness just right. Perfect with ice cold milk or coffee or tea. They have been adapted from Tami Smith. Check out the Chocolate Sugar Cookies version.


If you like the thin and crispy cookie, roll thinner and bake until the top starts to turn a light brown color. 
If you love super crunchy cookies, chill the cut-out dough on the sheet pan and brush them with some lightly beaten egg white. Then sprinkle with large grained coarse sanding sugar. Bake. Coarse sugar is available online.

3 sticks (1 1/2 cups) unsalted butter, room temperature or 3/4 cup unsalted butter and 3/4 cup high ratio shortening
2 cups sugar

4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon lemon extract, optional
2 teaspoons baking powder
1/2 teaspoon salt

5 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1/2 cup unbleached all purpose flour, if needed; spoon into measuring cup and level to rim

1. In the mixing bowl of a stand mixer, fitted with a paddle attachment, soften the butter. Scrape bowl and add sugar, and continue to cream until a very pale ivory color, another 3 - 5 minutes.

2. Add eggs one at a time, allow each to incorporate before adding next addition and extracts. Scrape bowl, add baking powder and salt.

3. With a large rubber spatula, fold in 5 cups flour. To test if you need more flour, lift the beaters and press your finger onto the batter. When you bring your finger back, if the batter sticks just barely, leaving only a small residue of batter, your dough is done. If the batter still sticks considerably, you need to add about 1/2 cup more flour.

4. Divide the dough in half and shape each into thick rectangular shapes and wrap each in plastic wrap. Refrigerate 12 or more hours, preferably overnight.

5. Position one oven rack one rung up from the middle and another one rung down. Preheat the oven to 350 degrees F. Have silpat or parchment paper sheet pans ready. You can use lightly greased sheet pans as well.

6. Remove one rectangle of dough from the refrigerator at a time. Divide one rectangle of dough in half. Wrap and refrigerate the rest.

Roll the piece to a rectangle 1/4- to 3/8-inches thick on a lightly floured surface, turning and adding a dusting of flour as needed. If you work quickly, then the dough should stay firm for cutting.

7. Cut into shapes and place 2-inches apart on the prepared sheet pans until edges just begin to turn golden with a light golden brown bottom about 7 to 9 minutes. Allow to cool on pans for 1 or 2 minutes, and then remove to a wire cake rack to cool.

Store cooled cookies in an airtight container for a week or freezer, un-iced, in an airtight container for a month or more. Iced cookies will soften considerably.


Other Recipes