My 100 Year Old Home Homemade Sugar Cookies


I love to bake and decorate homemade sugar cookies. But just so you know, I am not a cake or cookie decorator. Actually, you probably just figured that out. Haha.

A lot of people think making sugar cookies is difficult. It does take time, especially if you frost them. But I love that part. The frosting is what makes the cookie so delicious. And with the right cookie cutter, your cookies can be the hit of your party!

Even though I am not a professional cookie decorator, I absolutely love how these cookies turned out. I used my basic sugar cookie recipe and my new cookie cutter I ordered from Etsy. You can order a cookie cutter featuring your logo, a person’s face or just about anything else. I decided to have the cookie feature our home. All I had to do was send over a photo of our home and then a few days later I received a proof of the cookie cutter. I loved it and it was shipped to me the next day.

Can you see how perfect the cookie cutter shapes these cookies? And they look exactly like @my100yearoldhome!


These have been a tradition at our holiday party for years.You can obviously use any cookie cutter shape you want!


Sugar Cookies

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• 1/2 teaspoon baking powder

• 1/2 cup (1 stick) unsalted butter

• 1 cup sugar

• 1 large egg, lightly beaten 26

• 2 tablespoons milk

• 1/2 teaspoon pure vanilla extract

Buttercream Frosting

• 1 lb. confectioner’s sugar

• 1 stick butter

• 1 tsp vanilla

• 3 – 4 TBL milk


Whisk together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, and sugar; add dry ingredients, and mix until incorporated. With the mixer running, add egg, milk, and vanilla; mix until incorporated. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap and refrigerate for at least 1 hour. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

To make the frosting, blend all ingredients in mixer. You may add some lemon juice for citrus taste if desired. Frost cookies with icing.

NOTE: I usually bake the cookies and then freeze them immediately. A few days later I take them out and frost the frozen cookies. I put them back in the freezer until they are ready to eat.

I made about fifty of them and baked them and then put them in the freezer for a few days.

I then made a batch of buttercream frosting and using a pastry bag frosted the outline of our home!

I just love how these turned out. Be sure to order your own customized cookie cutter from Etsy!

For more real-time updates, follow me on Instagram @My100YearOldHome

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