Nothing says the holidays more then my Big Mama’s Sugar Cookies. I actually could eat them anytime of the year. But they are my go to cookie during the holidays. Every year I make them with my kids. It brings back memories of sitting in the kitchen with her and my mom sifting flour, rolling out dough and cutting cookies. Once you decorate these and pop them in the oven, there is a sweetness that just floats through the house. This tradition has meant so much to me that my kids use the same cookie cutters I did as a child. We have mixed a few new ones in, but I love to pull out the old metal ones with the wooden knobs to cut a few cookies every year.
Sugar cookies are one of my absolute favorites. I cannot explain it, but store bought cookies are just not as good. I do not know if it is the sweetened condensed milk, or the love that goes into each of these, but I have not found a sugar cookie the compares.
Big Mama’s Sugar Cookies is one of those recipes that my Pampered Chef tools make the preparation and clean up so much easier. You certainly don’t need them to make this recipe, but they do help. I use the Large Bar Pan, the Bakers Roller and the Pastry Mat.
This is an easy recipe to apply the COST (Cook Once Serve Twice) methodology. This cookie dough is easy to freeze, pull out and make a quick pan of cookies. Having that smell of Big Mama’s Sugar Cookies wafting through the house in the middle of the summer is amazing. Building up the memories with your children in any way and at any time is so important.
Big Mama’s Sugar Cookies
- Pampered Chef Stoneware Cookie Sheet
- Pampered Chef Rolling Pin
- Various Cookie Cutters
- 1/2 cup Butter
- 1 cup Sugar
- 1 each Egg
- 2 tbsp Sweetened condensed milk
- 2 cups Flour
- 2 tbsp Baking powder
- 1 tsp Vanilla
- 1 pinch Salt
- Warm oven to 325°
- Cream butter and sugar. I typically beat the butter and guard for about 20 minutes in my mixer. It makes the cookies light and fluffy.
- Add egg, sweetned condensed milk and vanilla. Mix well.
- Add dry ingredients, flour, baking powder and salt, a little a time.
- Sprinkle the rolling pin and mat with flour to help prevent dough from sticking.
- Add a small pile of flour on the side to dip cookie cuttes in before cutting dough.
- If using sprinkles decorate the cookies on the cookie sheet before cookie. If frosting simply bake.
- Bake at 325° until the bottoms are lightly browned. Time is depended on cookie size.