Mom’s Sugar Cookies

Ingre­di­ents

1/2 Cup But­ter, Soft­ened
3/4 Cup Sug­ar
1 Egg
1/2 Tea­spoon Vanil­la Extract
2 Cups All-Pur­pose Flour
1/4 Tea­spoon Salt
1/2 Tea­spoon Bak­ing Pow­der
2–3 Table­spoon Milk

Direc­tions

• Pre­heat oven to 375 Degrees.
• Cream but­ter and sug­ar in mix­er bowl until light and fluffy.
• Add egg; beat until blend­ed.
• Mix in vanil­la.
• Add sift­ed mix­ture of flour, salt and bak­ing pow­der alter­nate­ly with milk; mix well.
• Chill dough until firm 15–30 min.
• Roll to a 1/4‑inch thick­ness on floured sur­face.
• Cut with 4 to 5‑inch cook­ie cut­ter.
• Arrange on greased cook­ie sheet or one that is lined with parch­ment paper. I pre­fer parch­ment paper.
• Bake for 5–7 min­utes. Mom’s oven is 5 min. mine is 7 min.
• Cool cook­ies on cool­ing racks com­plete­ly then add icing.

This recipe makes about 1 1/2 Dozen Cook­ies.

Icing: 1 Cup Pow­dered Sug­ar, 2–3 Table­spoons Milk, 1 Cap-full of Vanil­la Extract

Direc­tions: Mix ingre­di­ents togeth­er using a fork. My icing is a glaze so it’s run­ny. If you want yours thick­er add a bit more pow­dered sug­ar. Before the icing is dry add sprin­kles if you want. Allow iced cook­ies to dry on cool­ing racks. Once dry you can sift pow­dered sug­ar over the cook­ies.

If you like sug­ar cook­ies you are going to love this recipe. It’s all I can do to NOT make a batch dai­ly. Enjoy!

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