Editor’s Note: Because we all need a new, fabulous sugar cookie recipe, we’re so excited that Katie Hughes shared her recipe with us to share with those we love just in time for Valentine’s Day! (This post was originally published on Katie’s blog, The Vintage Mother.)

Sugar cookies never get old for me. And in my opinion, there are a lot of really great recipes out there that make soft sugar cookies with rich butter-cream frosting. I love those kind! They are a favorite this time of year and I love to see how many different ways people make their own beloved recipe. So I thought it’s high time that I share my beloved recipe with you as well, because it’s different than those and they’re so much fun.

I got this recipe from a friend in my old neighborhood named Allyson Cameron. I will forever remember the day she dropped off a few of these, sweetly packaged in a white box and gorgeous ribbon as a little thank you gift. *SWOON* I was in sugar cookie heaven! They’re the perfect combination of softness and sweet, yet they’re peculiarly sophisticated in their own little way. They look gorgeous imperfectly iced, which for me, is a good thing! I love gifting these this time of year and hope you will love sharing them too! {BIG THANKS to Allyson for letting me share this recipe with you!}


FAVORITE Sugar Cookies


1½ C. White Sugar
1 C. Sour Cream
1 C. Butter
1 Egg
½ tsp. Salt
1 tsp. Baking Soda
1 tsp. Vanilla
4½ Cups Flour

½ C. Butter
⅓ C. Milk
2-3 Drops Food Coloring
3½ C. Powdered Sugar
1-2 tsp. Almond Extract


Mix sugar, butter and egg until smooth. Add soda, salt, vanilla, sour cream and flour. Mix until dough pulls from side of mixing bowl. (Some extra flour may be needed.) Divide dough into two parts and roll ¼ ” thick between two sheets of wax paper. Chill overnight or speed process by putting in the freezer for 1-2 hours. Cut into preferred shapes and place onto greased cookie sheet. Bake at 425 for 5-6 minutes. Do not overcook.

Bring Butter and milk to a boil. Remove from heat and add powdered sugar, food coloring and vanilla. Beat with an electric mixer until smooth or use a wire whisk. (I love using my emulsion blender to make it smooth.) Then use a spoon to pour the frosting on top of each cookie and the back of the spoon to spread the icing to the edges. Let set up and then enjoy!

Katie Hughes

Katie Hughes

entrepreneur + business owner. blogger. wife. mother x 5. lover of purposeful living & everything good
Katie Hughes

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