Kristen’s Sugar Cookies

By Neil McDonough

As we roll into Christmas, sophomore Kristen Lavan shares her recipe for perfectly simple sugar cookies, complimented by a frosting recipe that won’t disappoint.


Ingredients for the Cookies:

3/4 cup butter, softened

1 cup of white sugar

2 eggs

1/2 teaspoon vanilla extract

2 1/2 cups of flour

1 teaspoon baking powder

1/2 teaspoon salt

(Teddy bear for style)



Use an electric mixer and cream the butter

Slowly add sugar until fully incorporated with the butter

Beat in the eggs and vanilla on a low speed

In another bowl, mix the flour, baking powder, and salt.

Mix in the flour mixture one spoonful at a time.

*optional* Cover and chill dough for 45 minutes in the freezer

Pre-heat oven to 400°F

Bake for 6 minutes

Let cool completely, then frost.


Ingredients for the frosting:

1 cup softened unsalted butter (2 sticks)

3-4 cups powdered sugar, sifted

¼ tsp salt

1 Tbsp vanilla extract

Up to 4 Tbsp milk or cream


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Beat the butter for a few minutes with a mixer and paddle attachment on a medium speed.

Incrementally add in 3 cups of the powdered sugar and turn the mixer down or just be careful the sugar doesn’t get everywhere.

Mix until the sugar is incorporated into the butter.

Increase the mixer’s speed and add the vanilla, salt, and two tablespoons of the milk.

Beat for 3 minutes. If your frosting needs to be stiffer then add more sugar, and if it needs to be thinner add the more milk, one tablespoon at a time.

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Color, decorate, and enjoy!


Photos courtesy of Anne Linn