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We know how this goes. We’ve all skimmed through Pinterest looking for a good sugar cookie recipe and EVERY pin says, “THE BEST SUGAR COOKIE EVER!” So you follow the recipe to a tee and voila, it’s just okay. Or too soft. Or too hard. Or just yuck. Oh and once you click on a link, you have to scroll 47 pages to get to the recipe. Not here, my friends. We don’t have time for silly reindeer games.

Here it is:

Constance’s Sugar Cookies

2 C real butter (softened)

2 C sugar

2 eggs

Mix together thoroughly with a mixer but it doesn’t have to be creamed.

(The less you work this dough, the more tender the cookie.)

4 TBSP pure vanilla extract (yes, it’s a lot, but worth it!)

2 tsp pure almond extract

4 TBSP heavy cream

6 C flour

Mix all of this together and maybe knead just a little so everything is thoroughly mixed, but not excessive.

Divide dough into any amount that fits your cutting board, I divide into 3 section and sprinkle extra flour on the board and dough. Roll out fairly thick, like 1/4 inch.

Cut dough with cutters and put on parchment covered cookie sheets. I bake at 360 for about 10 min. If you have an older oven, 350 for about 11–12 minutes. This is an eyeball thing. When they are just slightly brown at the edges, is when they’re done. Cool to room temperature.

This is my friend, Constance’s, recipe. She is someone I totally want to be when I grow up. She’s a mom. She’s a grandmother. She’s a wife. And she’s a friend. She has the best style. She listens to the best podcasts. She’s even-keel, but doesn’t like to put up with the unnecessary. She listens and she advises. She’s quiet, but she knows exactly what to say. I could go on and on about how perfect I think she is, but for now, just make her cookie recipe. I think it tells the story of her perfection.

I decorated my cookies with a frosting recipe that I found on Pinterest - I’ve used it a few times. I don’t necessarily love to use shortening, but it really does help the frosting to set better.

“THE WORLD’S BEST COOKIE FROSTING RECIPE”

Ingredients

1 cup shortening, such as Crisco (*see notes)
1 teaspoon vanilla extract
1 teaspoon almond extract, *nut allergies see notes
8 cups powdered sugar, about a 2 lb bag
1/2 cup heavy cream , or whole milk (more or less added to desired consistency)
Food coloring, if desired

Instructions

In the bowl of your mixer fitted with the paddle attachment, or in a large bowl for use with your handheld electric mixer, place shortening and extracts. BEAT until creamy (at least 1 minute).
ADD powdered sugar 1 cup at a time.
ADD cream 2-3 Tablespoons at a time, alternating with the powdered sugar.
MIX until creamy. Use more or less cream (or whole milk) to reach desired consistency. (I like for it to be smooth enough to pipe through a piping bag, but still a bit more firm than typical store-bought frosting.)
ADD 2-3 drops of gel food coloring if desired.

Notes

You can omit the almond extract. Replace with vanilla.
You can omit vanilla and almond extract and use 1 teaspoon peppermint extract.
Whole milk or heavy cream will be okay in this recipe.
Use more or less cream to reach our desired consistency. For spreading with a knife you may want more cream, for piping in bags you may want a firmer frosting so you can use less cream.
If you omit the shortening and decide to use all butter that is okay but the frosting will not crisp up and you will not be able to stack the cookies.