I realized earlier this week that I did not have a plain old sugar cookie recipe posted on the blog. I don’t know how I never posted a recipe for one of the most basic cookies that there is in existence. I decided to rectify the problem though and share my recipe for sugar cookies. This is a really basic recipe for sugar cookies as you do not need to roll it out, chill it or use cookie cutters. Roll into balls, dip into sugar and press to flatten out. You can’t get any easier than that in a sugar cookie. This cookie has a crunchy outer edge and chewy middle.
As y’all know, I love being creative and making odd and different concoctions but my husband is vanilla. That means he is a basic, old-fashioned kind of guy. He likes vanilla ice cream, sugar cookies and yellow cupcakes with vanilla frosting. As you can see there is a bit of a pattern here. Very simple, basic flavors make him happy. So when I made these sugar cookies for him to bring to work he was a happy little camper. He took one bite and said, “Now this is a cookie I like!” Don’t get me wrong, he does try my whacky baked goods but he would much prefer the simpler tastes over me trying to reinvent the baking wheel.
- 2 3/4 c. flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 c. butter, softened
- 1 2/3 c. sugar
- 1 egg
- 1 1/2 tsp. vanilla
- 1/4 c. whole milk
- colored sugar or white sugar to dip cookies into
- Preheat oven to 375° and line baking sheets with parchment paper.
- Place the flour, baking soda & baking powder in a bowl and stir together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar until light and fluffy. Add in the egg and vanilla and mix well. Stir in the flour mixture. The mixture will be crumbly. With the mixer on low slowly add the milk and mix until the dough comes together. Place the extra sugar or colored sugar on a small plate. Roll the dough into balls and set the dough balls onto the sugar. Flatten to about 1/4" thick with your palm. Place the sugar covered side up on the baking sheet. Bake 8-10 minutes. Let cool on the pan for 2-3 minutes and then move the cookies to a wire rack to finish cooling.
Latest posts by Jennifer Wieland (see all)
- Restaurant.com is Helping to Keep Lunch Affordable During Summer Break - June 30, 2016
- ReadyRefresh by Nestlé® is Keeping FORO (Fear of Running Out) at Bay - June 28, 2016
- 10 Spectacular 4th of July Sweet Treats - June 27, 2016