soft sugar cookies

soft sugar cookies~ even better than store-bought

I’m not sure if I’m allowed to compare these to Lofthouse..or if I’m even allowed to mention Lofthouse- but I’ll just claim the whole freedom of speech thing. Which amendment is that? I have heard people say “I plead the 5th” but I’m pretty sure that’s the silent one. Maybe it’s  the 3rd? Hmmm… yet another thing I have to google.

I have a list of things to google, a list of things to look for at the library and a list of things to learn.

Let’s face it: you can’t learn everything from google.

So… I know I should be like all the other bloggers and make dishes for upcoming holidays, so you have the recipe in time. But, I went blond and I think the bleach leaked into my brain. I made these cookies on Valentines day.  It would have been nice to have em earlier. Oh well…

Hey! Just make shamrock cookies. 😉

Did I ever mention the story of the best cookie I ever ate?

It was 1981, I was 6 years old, and a department store was having a Snoopy party and introducing Belle, his girlfriend. She’s cute, huh? Looks like Snoopy with mascara and a bow.

Hey… is that a tramp stamp tattoo on her? Oh dear… maybe my early exposure of tattoos caused my ink addiction.  Think about it: Cabbage Patch Kids had tats on their booties, Ragedy Ann & Andy had heart tattoos, Popeye rocked the anchor tattoo… My Little Ponies had tattoos of hearts and butterflies… oh boy, I’m on a roll.

So, there were these cookies at the snoopy party. Big, fat, soft, pink frosted cookies. This was 1981. WAY before Lofthouse. So, for years I have tried to re-create these cookies.

31 years later…. I did it.


All I can say is yum, and now I wish I still had my old Snoopy Red Baron wristwatch that Jake Smiley stole from me in 1st grade.

My memory works too good sometimes.

Why do we remember crap we want to forget and forget crap we want to remember?

soft sugar cookies
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
  • 3/4 cups softened butter
  • 1/4 cup shortening
  • 1 cup sugar
  • 1 large egg
  • 3 cups all purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  1. In a mixer combine the butter and sugar until pale and fluffy.
  2. Add the egg and extracts.
  3. Slowly add in the flour and salt adjusting as needed ( more or less) until a dough is formed.
  4. Remove dough from mixer and place on a sheet of parchment paper.
  5. Lightly dust the top of dough with flour and roll out to 3/8″ thickness and cut into desired shapes.
  6. Place on a parchment lined baking sheet.
  7. Bake in a preheated oven at 350 for 10-12 minutes.
  8. For the frosting:
  9. Combine 1 stick (softened) butter, 1/4 teaspoon salt, 1/2 teaspoon vanilla, 1 teaspoon meringue powder and 5 cups powdered sugar.
  10. Using a mixer, beat until thick and fluffy. Add a few teaspoons of milk if icing is too thick.
  11. Spread onto cooled cookies.


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