Sugar Cookies

Ingredients:

1 C. Butter, softened
1 1/2 C. White Sugar
2 Eggs
1 tsp Vanilla
1 C. Whole Milk
6 1⁄2 C. all-purpose Flour
1 TBSP Baking Powder
1 tsp Salt

Instructions:
Preheat oven to 375F.

Cream butter, (not margarine or shortening: eww), and sugar in a stand mixer.

Add the eggs, one at a time. It really does make a diference. Don’t believe me, ask the dishes. Stir in the vanilla.

Combine the flour, baking powder and salt into a bowl. Turn the mixture on low and mix the dry ingredients into mixer bowl alternately with the milk. That means one hand holds the milk, one hand holds the dry stuf and they take turns putting a little bit into the bowl.

Just like we learned in kindergarten!

Sort of.

When the dough comes together, wrap in plastic wrap and refrigerate for one hour.

(Unless you’re making these at school, then you don’t have time. But if you are at home in your kitchen with your bunny slippers, don’t skip this step! It, too, makes a diference!)

Flour the counter really well and roll the dough out into a rectangle about 1/2 inch thick. Don’t pull out your ruler, just guess. Too thin will be crispy cookies, too thick will take forever to bake. Cut shapes and place on greased baking sheets.

Just like the snickerdoodles, you only want to bake until they are no longer shiny. Unless you like crunchy cookies and then, by all means, let them go the full time. I, personally, like soft cookies, so I’m going to check them at 6-8 minutes, depending on the size, and let them cook the rest of the way on top of the oven before removing to a cooling rack.

Because that is how I roll.

When they are all the way cool it is super fun to decorate with icing and sprinkles, but the bestest way, in my opinion, is to eat them plain. These cookies don’t need dressing up, they taste fantastic just the way they are.

Because of the butter.

Oh, and the sugar.