These are the perfect sugar cookies – chewy, soft, and with a delightful vanilla flavor.

I got this recipe years ago from a work friend who got it from a magazine (sorry, I don’t know which one!) that claimed that this was Mamie Eisenhower’s own recipe that she served to visiting dignitaries. I don’t know how accurate that origin story is, but I do know that this is the only sugar cookie recipe I’ve ever tried that comes out just the way I want it every time I make it! I suspect that using egg yolks and cream instead of whole eggs and milk is the secret. I usually roll these to about 1/4 inch thick and bake for 8 minutes, which results in a soft, tender cookie. If you like a crispy cookie, roll the dough thinner and/or bake a few minutes longer. Chewy or crispy, the flavor is superb!

Mamie Eisenhower’s Sugar Cookies

1 1/2 cups flour

1/2 tsp salt

1 tsp baking powder

1/2 cup butter, softened

1 cup sugar

2 beaten egg yolks

1 tsp vanilla

1 tbsp heavy cream

Whisk flour, baking powder, and salt in a small bowl. Cream butter. Add sugar slowly and beat until fluffy. Stir in well-beaten egg yolks and vanilla. Add dry ingredients alternately with cream. Chill at least 1 hour.

Roll to desired thickness and cut with a cookie cutter or the edge of a drinking glass dipped in flour. Sprinkle with sugar and bake at 375 degrees F for 8 to 12 minutes (time will depend on thickness of dough and desired crispness).

I ice these with:

1 cup powdered sugar, sifted, stirred together with 2 tsp vanilla extract., a few drops of liquid food coloring, if desired, and enough cream to thin to spreading consistency.