Best-Ever Sugar Cookies
"I'm not sure where I got this recipe, but figured I'd better get it off of the hand-written card onto 'Zaar so I wouldn't lose it. A couple of my friends have copied it, and I've had to bug them for it when I couldn't find my card. Anyway, these cookies make great rolled sugar cookies whose dough is great to work with. Soft - if you don't overcook them, and taste great by themselves or with frosting (my favorite!).
I've edited this recipe (10-28-10) to omit the shortening and change it to all butter, since I found the dough to be crumbly with the shortening."
- Ready In:
- 37mins
- Ingredients:
- 7
- Yields:
-
36-48 medium cookies
ingredients
directions
- Preheat oven to 375.
- Beat the butter on med-high for 30 seconds.
- Add sugar, baking powder, and salt. Beat till combined.
- Beat in egg and vanilla.
- Beat in flour and mix until dough starts to form into a ball.
- Flatten dough into a disk and wrap in plastic wrap. Chill for a couple of hours or until it's easy to handle.
- Lightly flour your rolling surface and the rolling pin. Roll dough to 1/4" thick. Cut with cookie cutters of your choice.
- Bake on parchment-lined cookie sheet at 375 for 7-9 minutes or until set but not browned.
- Makes approximately 100 mini (1/2"), 36-48 medium (2.5-3"), or 20 large (5") cookies.
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Reviews
-
I hate wasting ingredients on an incomplete recipe. There must be some liquid not mentioned in this recipe because when you add all the listed ingredients it looks like a dry pie dough before you add water to it. I did add water but too much, so I added corn starch. We'll see how they turn out, but it's so frustrating to make something with an incomplete recipe.
RECIPE SUBMITTED BY
SuzyQ in Seattle
Kenmore, WA
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