Go Back
unfrosted sugar cookies from Tasha Tudor's sugar cookie recipe stacked and tied up with string and other cookies frosted in all white icing

Tasha Tudor's Sugar Cookie Recipe

This beautiful Christmas sugar cookie recipe of Author and artist Tasha Tudor is rooted in history and tradition. An old family recipe that has withstood the test of time. They are buttery, without being overly sweet and just simply perfect.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings 5 dozen

Ingredients
  

  • 1 lb Salted Butter 4 sticks
  • 2 Eggs
  • 5 cups All-purpose flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 1 tablespoon Vanilla
  • 1 teaspoon Baking soda dissolved in the milk
  • 3 tablespoons Milk

Instructions
 

  • Start by creaming the butter and sugar together.
  • While mixing slowly add in the eggs, vanilla, and baking soda dissolved in milk until lightly mixed.
  • Add the salt, mixing gently.
  • Finally, gradually add the flour one cup at a time, mixing in between cups until just incorporated.
  • The dough will be thick and will take a bit to come together.
  • Mix until a smooth dough is formed. "No amount of mixing seems to bother it" writes Tudor.
  • Form into several balls, dust them with flour, and wrap them in plastic wrap. Place in the refrigerator for several hours to chill.
  • When ready to cut into shapes, dust your work surface with all-purose flour.
  • Roll your dough very thin for crispy cookies, or to about 1/4 inch thick for soft and chewy cookies.
  • If desired, dust with granulated sugar and nutmeg (this was the Tudor tradition ) and cut into shapes.
  • Place cut out dough on a parchment lined baking sheet and bake at 350 until light brown around the edges.
  • Thin Cookies: 10-12 minutes
  • Thick cookies: 12- 15 minutes
  • Let them cool on a wire rack before frosting and decorating.