The baseball cookies pictured below have been featured in a post on The Recipe Girl blog (with step by step instructions): Baseball Cookies. On another post, I detailed how to (step by step) make Soccer Ball cookies: Soccer Ball Cookies.
No Fail Sugar Cookies
This is a wonderful recipe for decorator cookies of any type. The dough rolls out easily and the cookies turn out sturdy and delicious.
Ingredients
- 2 cups (4 sticks) butter, softened
- 2 cups granulated white sugar
- 6 cups all purpose flour
- 3 teaspoons baking powder
- 2 large eggs
- 2 teaspoons vanilla extract (or desired flavoring such as almond)
- 1 teaspoon salt
Instructions
- In a large bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add eggs and vanilla, mixing well.
- Whisk together dry ingredients in a separate bowl, and add a little at a time to butter mixture. Mix until flour is completely incorporated and dough comes together. Cover and chill for 1 to 2 hours (or see tips below).
- Preheat oven to 350°F. Make sure you let your oven preheat for at least ½ hour before baking these or any other cookies.
- Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet for 8 to 10 minutes, or until just beginning to brown around the edges. (Longer time for thicker cookies.)
- Gently remove cookies with a spatula and let them cool on wire racks.
Notes
- KitchenGifts.com tip for rolling out dough without the mess: Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness, then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Re-roll leftover dough and repeat the process. Add added bonus is that you are not adding any additional flour to your cookies.
- There are two icing recipes that work well with these cookies: Glace icing or Martha Stewart's Royal Icing
Nutrition
Serving: 1cookie, Calories: 131kcal, Carbohydrates: 16g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 113mg, Potassium: 18mg, Fiber: 0.3g, Sugar: 7g, Vitamin A: 206IU, Calcium: 17mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
If I try it out, I will come back and comment to let you know how it works.
I have used this recipe before and it is a keeper! Just curious as to whether or not the dough holds up well to freezing….
You know, I have never actually frozen the dough… only the cookies.
I have used this recipe several times for cut-out cookies and it is wonderful, and I used the Soccer Ball cookie Tutorial and they were a big success at my daughter’s end of season soccer party…I am wondering if this sugar cookie recipe can be used for drop cookies? I love sugar cookies, but not everyday requires cut-outs and icing. LOL Any ideas on baking time, and if they would still need to be refrigerated first?
I’ve never tried them as drop cookies. Something tells me that this recipe wouldn’t be good for that though since they don’t spread much while baking.
I cant wait to try these and thank you for the soccer ball ones, i was looking to make them for my sons teams this weekend one problem, i normally use meringue powered icing, i am in texas and i would have to say that it is most likely gonna feel like 100degrees, should i keep these on ice? a cooler with ice on the bottom and but them in a plastic container? We have a game and noon and then at 3p. i will make the dough tonight bake tomorrow and ice saturday morning, the meringue really hardes pretty fast, or i may do it all but ice tongiht so i am not in a rush
I’d keep them a bit chilled if at all possible. I’d hate for them to soften in the heat and break apart before you give them to the kids.
Thanks!!! This recipe is great! Have you tried adding nuts or flavors? Do you have a recipe for the icing?
@Wifey, This is the icing recipe I like to use for this cookie https://www.recipegirl.com/2008/08/06/martha-stewarts-royal-icing/
@Wifey, Nope, have not tried adding any other flavors!
I REALLY need to know how long these keep with the icing and all… It is the first of June and I have a request for these on July 7th. I am supposed to be transporting them to an out-of-state ball tournament! With all the other plans necessary for our trip, if I can’t make them weeks in advance, I think it will be better if I just shell out the cash for someone else to make them, LOL!
@Shelley Goddard, I guess I’d probably have to recommend that you don’t make them. I wouldn’t say that they travel all that well… when they get warm, they tend to become more tender. I’d be afraid that you’d lose some on your journey! I make them at the end of the season for every sport that my son does. I always ice them 2 or 3 days ahead of time and then package them carefully and lay them flat in a big box maybe stacked three high. I’m afraid that making them weeks in advance isn’t a good idea.
I doubled this recipe and it came out really dry. I’m wondering if I should add some water to it. Any suggestions?
@Angie Stevenson, I’ve never had to add anything to the existing recipe, but with other cookie recipes… if it seems a little dry then adding a bit of milk seems to help.
I made these for my son’s baseball team party – they were a big hit (at least a triple). My favorite comment was, “If I had paid $5 for this at a bakery, I would be thrilled with it.” And this comment came from someone who would NEVER pay $5 for a cookie!
I have had this recipe for years and I love these cookies! They have been perfect sugar cookies(to decorate) every time!
Also, THANK YOU for the soccer ball cookie tutorial… It’s a big help! I am making some for a friend’s daughter this weekend and yours look GREAT!!!
Really great cookie recipe–soft texture!!!