Updated: Feb 17
The truth is simple: Everyone loves a sugar cookie. And if they don’t, it’s possible that they could be lying.
Oh, I’m not talking about the crunchy kind with flavorless frosting that looks too pretty to eat. I’m talking about the pillowy soft sugar cookies with fluffy butter cream frosting. I’m talking about the stuff that dreams are made of.
The problem is that getting a cookie to hold its shape and still be delicious is tricky. This recipe does the trick.
Remember: Chilling the dough is so important. Chill before rolling. Chill after rolling. Just chill. A nice, cold dough will hold its shape as it cooks and will brown around the edges beautifully while maintaining its incredibly soft texture.
So, just in time for Fat Tuesday, whip up a batch. And eat them all!
1-1/2 cups granulated sugar
2/3 cup butter
2 tbs milk
1 tsp vanilla
3-1/4 cups flour (King Arthur’s is ideal!)
2-1/2 tsp baking powder
½ tsp salt
Cream butter and sugar for 3 minutes until light and fluffy. Add eggs, vanilla and milk. Sift dry ingredients and mix until incorporated. Wrap in plastic wrap and chill 2-3 hours. Cut about ¼” thick and chill for 30 minutes before baking at 400 for about 8 minutes. The edges will be getting brown and the cookie will be slightly puffed and appear soft in the middle. Don’t overbake.
Looking for a great buttercream recipe? Check out our Buttercream Blog here