Growing up, I was never a fan of sugar cookies. I always ran to chocolate chip or M&M cookies that gave me a tiny hint of chocolate. Sugar cookies always seemed so plain. But once I tried my best friend’s sugar cookies, I found a new favorite dessert. We call them the Grammy Sugar Cookies after her grandmother’s recipe and make them every time we are together. These cookies are a game-changer and I hope you enjoy them as much as I do!
Ingredients:
2 cups of sugar
1 cup of softened butter
2 eggs
1 cup of sour milk (1 tablespoon of lemon juice added into milk and let stand for five minutes)
1 teaspoon of vanilla
4 ½ cups of flour
1 ½ teaspoons of baking soda
1 teaspoon of baking powder
½ teaspoon salt
Instructions:
Preheat the oven to 375 degrees.
Cream the sugar and butter together in a mixing bowl.
Beat in the eggs until the mixture is light and fluffy.
In another bowl, combine the dry ingredients together.
Add the milk and vanilla to the dry ingredients.
Then, pour in the sugar-butter mixture to the dry ingredients to begin making the batter. (Note: Cookie batter will be thick.)
Once the batter is ready, spread a parchment paper onto a cookie sheet to prevent sticking.
Scoop a tablespoon amount of batter and place onto the cookie sheet in rows.
When your rows are done, sprinkle colored or white sugar on top.
Place cookies into the oven for 10-12 minutes then let cool on a rack for 15 minutes.
You will have approximately four dozen small sugar cookies. Enjoy!
The Slate welcomes thoughtful discussion on all of our stories, but please keep comments civil and on-topic. Read our full guidelines here.