Sugar Cookies

 I have never liked sugar cookies, but of course my kids always want to decorate them.  My 7 YO found this recipe online, printed it out, gathered all the ingredients and I helped her make them.  They were good, I actually liked them.  They still aren't my favorite cookie, but I would definietely make this recipe again.

The frosting that comes with the recipe however, was terrible...it was waaaaaayyyyy to thick and too sweet.  I will stick with my own frosting recipe.

The cookie was soft and not crumbly or dry.  When we pulled them out of the oven they were really puffy like a lofthouse cookie, but as they cooled they fell to a normal sugar cookie size.

My daughter got the recipe from this website https://www.tasteandtellblog.com/my-favorite-sugar-cookies/

We did a 2x batch (which are the amounts listed below).  It made 3 1/2 dozen cookies.

• 1 cup butter, softened
• 2 cup granulated sugar
• 4 eggs
• 2 tablespoon milk
• 4 teaspoon baking powder
• 2 teaspoon vanilla extract
• 1 teaspoon salt
• 5 cup all-purpose flour

Instructions

1. In a large bowl, cream the butter and sugar together until lighter in color.
2. Add in the eggs, one at a time, mixing just until combined and scraping the bowl down as needed.
3. Add in the milk, baking powder, vanilla and salt.
4. Start adding in the flour, 1/2 cup at a time, mixing until the dough is soft but not sticky.
5. Refrigerate the dough for 20-30 minutes.
6. Preheat the oven to 350ºF. Line baking sheets with parchment paper or silpat liners.
7. Sprinkle a counter with flour. Remove the dough from the refrigerator and place on the floured counter. Roll the dough until it is 1/4” thick, using extra flour as needed.
8. Use cookie cutters to cut shapes, then transfer to the prepared cookie sheets, keeping the cookies about 1 inch apart.
9. Re-roll any dough and cut into shapes, adding flour as needed.
10. Bake the cookies, one sheet at a time, for about 8 minutes, or just until set. Do not overbake.
11. Remove from the oven and allow to cool completely.

Recipe Notes:

I love to substitute the vanilla extract with almond extract for more flavor.

The biggest things to remember with these cookies is to not roll them too thin or bake them too long so that they will remain soft.

I like to keep them on the baking sheet until they are not hot to the touch at all anymore, about 10-15 minutes.