These basic old-fashioned sugar cookies are flattened with the bottom of a sugar-coated glass. The dough should be refrigerated for at least 2 hours before you shape and bake them.
Use a cookie scoop to keep the cookies uniform in size. Use regular or a larger grain decorating sugar for the topping.
- 1 cup butter (softened)
- 2 cups granulated sugar
- 2 large eggs (well beaten)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3 cups/13 1/2 ounces flour (all-purpose)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Optional: granulated sugar or large grain decorating sugar for finishing
In a mixing bowl with an electric mixer, beat the butter until creamy. Beat in sugar gradually. Add the beaten eggs, milk, and vanilla extract; stir to blend.
In another bowl, combine the all-purpose flour, baking powder, and salt; stir to blend thoroughly.
Gradually stir the flour mixture into the creamed mixture. Mix until well blended.
Cover the bowl and refrigerate the sugar cookie dough for 2 to 3 hours.
Heat the oven to 375 F.
Line baking sheet(s) with parchment paper or grease them lightly.
Scoop up the cookie dough with a rounded teaspoon or small cookie scoop and shape it into 3/4-inch balls.
Place the cookie balls about 2 inches apart on the prepared baking sheet.
Flatten the balls with bottom of a glass that's been lightly greased with butter and dipped in granulated sugar. Dip the glass in sugar each time you press a cookie.
Bake in the preheated oven for 8 to 10 minutes or until the edges are lightly browned.
Remove the sugar cookies to racks immediately to cool.
Makes about 4 dozen cookies.
Tips and Variations
Add about 1/2 teaspoon of nutmeg to the cookie dough.
You Might Also Like