Introduction: Soft, Moist Sugar Cookies
I know there are a lot of sugar cookie recipes out there. Some people like the crunchy, hard ones that people give around Christmas time. I always keep them until my guest leaves and then throw them away. Others, like me, want their sugar cookies soft and moist.
I was given an amazing recipe for soft sugar cookies - then I lost it. In a fit of desperation I tried to make my own recipe and it WORKED! Woo hoo!
Here is that recipe!
Step 1: Ingredients
6-7 tbsp. butter (softened)
1 1/3 c. sugar
1/2 tsp. vanilla extract
2 1/4 c. flour
3 tbsp. baking powder
1/4 tsp. salt
1/3 c. milk
** The powdered sugar is for whatever frosting recipe you use. I don't have one I'm willing to share. This is not because it's so good and I want to make sure that only I can make it, but because it's so bad and I only used it to make my cookie prettier for the photo. The cookies don't even really need frosting.
Step 2: Butter, Sugar, Egg, Vanilla
Put your soft butter in your bowl then put in the sugar. I know, it seems trivial but it actually makes life a lot easier to put the butter in first.
Use your beater to combine the two. Then add your egg and vanilla. Beat again until mixed.
Step 3: Dry Ingredients
In a smaller bowl mix the flour, salt, and baking powder.
Step 4: Last Additions
If you're following the pictures and are suddenly confused by the orange bowl - I put the wet mix in it.
Now add the dry ingredients in intervals and beat it into the butter mixture between each interval.
Once it becomes too difficult to mix it completely, add the milk.
Step 5: Still Mixing
Continue to beat the mixture until it seems pretty homogenous. Since you're using a beater it won't form into a nice doughy ball. You're going to need to use your (clean) hands and combine all of the little bits into a dough ball.
Place your dough ball into a container, cover it, and place it into the fridge for at least 2 hours. I like to leave it in for 4 hours just to be safe.
Step 6: Bake Then Enjoy!
Preheat oven to 375.
Grease your cookie sheet.
For "drop cookies" put use ~1/8 c. dough for each cookie
For cut-out cookies use a rolling pin to flatten dough to about 1/3 in. thick.
Bake about 8 minutes.
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