5-Ingredient Sugar Cookies

These are the most buttery-soft, melt-in-your-mouth sugar cookies. You'll never try another recipe after you try these!

Prep Time 1

Cook Time 12

Total Time 1 12

Servings 12 large cookies

Cream Butter and Sugar in a mixer
Add vanilla and egg yolks (be sure not to over mix).
Add flour and mix until fully combined.
Separate the dough into two balls. Put between two sheets of parchment paper and roll out to about 1/4 inch thick. (NOTE: the thickness of the dough is important - don't roll thinner than 1/4")
Put in fridge till dough becomes hard (about 30 min), then remove and cut out shapes.
When the dough has become soft again repeat until all the dough is gone.

IMPORTANT: cut and bake the cookies when the dough is straight from the fridge. This will allow them to hold their shape while they cook.
Bake the cookies at 350 for about 9-12 min. Each oven is different, so watch them -- mine are done at 9 mins. Take them out before the edges start to brown, just when the center of the cookie has set.
When cooled frost using royal icing (or store-bought frosting mixed with almond or peppermint extract, and topped with crushed candy canes, yum!)

I usually halve this recipe, but it all depends on how much icing you are planning on making. Also you might need to add more water to get the consistency you want.
The trick is to run a knife through the icing and count 10 seconds, if the frosting has flattened out by then it is perfect for frosting. If it is too thin then it might run off the cookies and if it is too thick and keeps its shape for longer then it won't smooth out.