A super soft and fluffy soft sugar cookie recipe, perfect for topping with a homemade buttercream frosting and sprinkles.
Store in an airtight container for 2-3 days or freeze.
*I only get 6 cookies per half-sheet baking pan.
**You can also use a 1.5 TBS cookie sheet to make 24 smaller cookies or double the recipe to make 28 large cookies.
***Cookies may be frozen with or without frosting.
****The nutritional information below is for the cookie only. The frosting recipe and nutritional information may be found here.