These are my Mom’s Melt-In-Your-Mouth Sugar Cookies, and they’re the best Christmas cookie! Soft, delicate and so delicious!
If you’re looking for a sugar cookie that really does melt in your mouth, this is it! These cookies are rich and so flavourful, they’ll quickly become a favourite! There’s a reason this recipe is one of my site’s most popular recipes! For me, the holidays just don’t feel like the holidays without these delectable little treats.
What readers are saying!
You may have your own family recipe, but today I’ll share mine! Just in case you need a new recipe to add to your recipe box! These sugar cookies really are soft and melt-in-your-mouth good. And um, they’re very low-cal. Yes. Yes they are…at least that’s what I tell myself this time of year… 😉
Perfect for gift giving and sharing!
Who doesn’t love to receive homemade cookies during the holiday season?! These pretty (and delicious) cookies make a great gift. Wrap them up in some festive parchment paper, and gift them to friends, family, neighbours or teachers. They’re also great for potlucks.
Sugar Cookie Recipe Tips
- Flour: Use all-purpose flour.
- Powdered Sugar: Also called confectioner’s or icing sugar.
- Cream of Tartar: If you don’t have this, you can use an equal amount of baking powder instead.
- Refrigerate the dough before baking. Make sure to do this. This cookie doughs needs at least 1 hour cooling time for best baking.
- Toppings: For these cookies I used edible sparkle sprinkles (add them after the cookies have baked and cooled). You could use regular sprinkles or even coarse sugar instead.
- Is this a good recipe for frosting? I don’t think so because the cookies are so delicate.
- Is this a good recipe for cut outs? No. This is a drop cookie and the batter will not roll easily for cookie cutting. If you’re looking for a recipe for cut outs, this one is great!
- Storage: Keep these cookies in an airtight container.
- Freezing: These cookies freeze well after they are baked. I have not frozen the dough, so I’m not sure how that would work, but I would definitely try it…I don’t see why it wouldn’t freeze well.
PIN IT to make later!