One winter Brian’s sister Faith and I decided we needed to perfect the sugar cookie recipe. we wanted a recipe that would be crisp on the outside and chewy in the middle. After several attempts, this is it.
Mom
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 tablespoon milk
- 1 1/2 teaspoons vanilla
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Granulated sugar for topping
Cream butter and sugar until light and fluffy. Add eggs, milk and vanilla. Stir in flour, baking powder and salt.
Chill dough for 1 hour.
Preheat oven to 400°F. Line baking sheets with parchment.
Drop Cookies: Scoop or roll dough into balls using about 2 tablespoons of dough per ball. Place on cookie sheet about 3 inches apart. Dip a flat-bottomed glass in granulated sugar and use it to flatten cookie dough balls to about 1/2″ thickness.
Cut outs: Roll cookie dough out on floured surface to about 1/4″-1/2″ thick. Cut into shapes and sprinkle with granulated sugar.
Bake for 8-10 minutes, until the edge is just barely starting to brown.
Spencer Family Cookbook 