These are the most yummy sugar cookies! They are soft, light, and just wonderful with homemade buttercream icing and sprinkles!

As you can see by the photos, I made these for Valentine’s Day, but you can change the shape of your cookie cutter for any holiday (Easter is coming!) – or just use a round cookie cutter and make them any time. 🙂

You’ll want to line your cookie sheets with silicone baking mats or parchment paper so the cookies will slide off easily.

Soft Sugar Cookies

• 1/2 cup butter, softened
• 1/2 cup crisco
• 1 cup sugar
• 1  1/2 teaspoons vanilla
• 3 eggs

Cream together until smooth.

• 3  1/4 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoons cream of tartar

Mix together and add to creamed mixture. Mix well. Cover dough and chill for at least 8 hours or overnight.

Preheat oven to 400°. Roll dough to 1/4-inch thickness on a floured surface and cut out with cookie cutter. Bake on an ungreased baking sheet or non-stick baking mat 6 to 8 minutes. Cookies will be pale in color. Let cool completely on cooling rack before icing.

Buttercream Icing

• 1/2 cup (1 stick) butter, softened
• 1 teaspoon vanilla
• 1 lb powdered sugar (or more if needed)
• 2 to 4 tablespoons milk
• food coloring if desired

Cream butter with vanilla until smooth. Slowly add powdered sugar, mixing well. Add milk as needed to make icing spreadable. Add food coloring if desired. Make sure icing is not too thin; add more powdered sugar if needed.

I added a little red food coloring to make the icing light pink for my Valentine cookies. I topped them off with sprinkles and some of them with dark chocolate hearts – because you can never have enough chocolate. 🙂

This is a great recipe to make with your little ones – let them decorate their own cookies just the way they like them!

Thanks for stopping by,

Anita