This is my all time favorite sugar cookie recipe. I have used it for years and haven’t changed a thing. The original recipe is from Martha Stewart. i added a little tweak of almond extract which I think is the magical ingredient! Happy Holidays everyone and spend time in the kitchen and make some memories this year.

Sugar Cookies ( This makes 30 ish cookies…you can half for a smaller amount)

2 cups (4 sticks) unsalted butter, room temperature

2 cups sugar

2 large eggs

2 Tablespoons pure vanilla extract

2 teaspoons salt

5 cups all-purpose flour

Cream the butter and sugar on medium in a stand mixer for 5 minutes until pale and fluffy. Add salt and vanilla. Add one egg and then 3 cups of flour. Add last egg and the remaining two cups of flour. When cookie dough is just mixed together, divide into two disks wrapped in saran wrap. Refrigerate for at least 30 minutes to make it easier to roll out.

Preheat your oven to 350 degrees.When the dough is a little bit firm it is ready to roll out. Flour your work surface and your rolling pin. Cut out cookies into desired shape and place on a cookie sheet lined with parchment paper. Place cookie sheet into freezer for 15 minutes before baking. This prevents the cookies from loosing their shape. Bake for 15 minutes until golden.

Royal Icing

4 cups of powdered sugar

5 TBL meringue powder

1 TBL almond extract

scant water