Jick’s Delicious Sugar Cookies

Christmas Tree at Dominican University
Merry Christmas from Dominican University

From a friend’s Mom, this recipe makes more than 110 cookies if using large cutters. If using cutters that are around the size of a Clementine orange, it can make more. Halve or quarter recipe if making cookies only for a small group. If feeding a ward or many people, make a whole batch.

Jick’s Delicious Sugar Cookies

Cream Together:
2 cups sugar
2 cups butter or margarine – back in the day
6 eggs
2 tsp. each vanilla and almond extract
2 Tbsp. baking powder
7 cups flour
Roll out quickly ¼  of the dough at a time while it’s still cold, 1/4″ thick. Cut to desired shapes.
Unbaked sugar cookie cut out before lifting and adding to cookie sheet.
The perfect star sugar cookie
Bake 8-10 minutes @ 375 degrees on a lightly greased cookie sheet or parchment paper**.
Don’t over-bake them! They should be only lightly browned on the edges.

Cooling cookies from the first batch; one was not well-mixed and it shows.
One of these cookies is not like the other- can you tell which one?
Note: Cookies stay soft and fresh if kept in an air tight container, even when they’re frozen.
Jick made her frosting by melting 1/2 of a cube of butter*, 2-3 Tbsp of milk warmed with the
butter, powered sugar until it was the consistency to spread easily, almond flavoring and pastry colors.
You can thin it with more milk if necessary.
(*Editor’s Note: which according to Google meant two sticks of butter)
(**Parchment works best.)
For the purposes of the Christmas cookie baking party, following initial creaming of ingredients, the recipe was too big to wield, so we divided the recipe into two bowls and finished mixing in the two separate bowls, creaming the ingredients together using two separate hand creamers. The editor and author does not own a stand mixer but believes that would make the recipe much less work otherwise and figured that the recipe creator may have owned one. Cutting out cookies. We baked one cookie from the less-mixed batch to test it, and then added the other better-mixed cookies around it. Can you see a difference?
Half the batch refrigerated overnight while one batch cooked that day and sent off to homes within a day or two while being wrapped up in airtight plastic bags during the interim. The refrigerated batch turned the cookies into the beautiful poofy things seen in refrigerator cookie commercials, but which store-bought dough rarely does.

Half batch of cookies on completed plates.
Half batch of cookies
Emphasis on rolling out to 1/4″ thick versus 1/8″. While the cookies still come out well, the poofiness of the 1/4″ thick refrigerated-dough cookies make for fantastically light and airy cookies that just looked pretty even before icing them and adding colored sugar sprinkles for the neighbors.
For the first batch of cookies, instead of outer frosting, cookies had either apricot, strawberry, or raspberry jam filling added to the middles and turned into sandwich cookies. The 1/8″ cookies worked better for jam filling. For this purpose, a person did not have to use a ton of jam and extra frosting on the outside was unnecessary.

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