I’m sure I’ve mentioned it before, but my sister-in-law likes to tease us that all recipes in my family are named after someone. Such is the case with Peg’s Sugar Cookies.
Peg is the mom of one of my brother’s friends growing up. When I moved from the elementary school in my district to the middle school to teach seventh grade, she was also the aide in my library. Peg’s a delight, as are these cookies.
My college roommates would tell you that these cookies were also responsible for some weight gain on my part over my junior and senior year. I made them at least once a week, so maybe don’t do that. But seriously, delicious.
They’re made to roll out and cut into shapes, but at Christmas I was pretty lazy and didn’t want to do that. I scooped them into balls instead and flattened with the bottom of a cup. Worked great.
Peg’s Sugar Cookies
- 1 cup butter, room temperature
- 2 cups sugar
- 4 eggs, room temperature
- 4 tablespoons cream
- 2 teaspoons vanilla
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 4 teaspoons baking powder
Cream together the butter and sugar for about five minutes. Add the eggs one at a time, then the cream and vanilla.
Mix the dry ingredients together, then slowly incorporate into the sugar mixture until just mixed.
Refrigerate for at least a few hours, overnight is better. (This is where I scooped into balls and refrigerated that way, but usually I do that just in the bowl.)
Roll out, cut out the cookies, and bake at 350 degrees for about ten minutes.
Icing
- 1 pound powdered sugar
- 1/3 cup butter – room temperature helps incorporate easier
- 1/4 cup water or milk – more if needed
- 1 teaspoon vanilla
- Dash lemon juice
Mix together in a mixer. This is the easiest icing ever – add more liquid if it’s too dry, add more powdered sugar if too wet.
I typically leave my icing white and add colored sugar on top, but you can put food coloring in.
Enjoy!
