There are many different sugar cookies recipes out there - ranging from soft and chewy to crisp and biscuity. I used a combined adaptation from i am baker and Alton Brown; yields 2 dozen regular size cookies and about 100 mini cookies.
Sugar Cookies
- 3/4 cups butter, softened
- 1 cup granulated sugar
- 1 egg, beaten
- 1 Tbsp milk
- 1 teasp vanilla
- 2 cups flour
- ½ teasp salt
- ½ teasp baking powder
- powdered sugar for rolling (optional)
- colored sugar crystals or icing for decorating (optional)
- Beat together butter and sugar for about 2 minutes.
- Add the egg and milk until smooth, and then add vanilla.
- In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined.
- Wrap dough in saran wrap and chill in the fridge for an hour (or more).
- Preheat oven to 350 degrees.
- Roll out dough until about 1/4 inch thick and cut desired shapes, placing them about 1 inch apart on a cookie sheet. (I used a mini heart cutter.) If dough sticks, use powdered sugar on surface and on rolling pin while rolling.
- Optional: Sprinkle with colored sugar crystals. (I used pink.)
- Bake for 8 to 10 minutes, depending on how chewy you like your sugar cookies. Rotate after 4 minutes.
- Transfer to a wire wrack and allow cookies to completely cool.
- Can be stored in airtight container, up to one week.
