Introduction: Starter Sugar Cookies.
3 - cups all-purpose flour
1 1/2 - teaspoons baking powder
3 - teaspoons baking powder
1 - or so teaspoons vanilla
1/4 - teaspoon salt (unneeded if you use salted butter)
1 - cup unsalted butter, softened (we just use regular butter sticks nuked in the microwave)
1 - cup sugar (using part brown sugar gives an interesting taste)
1 - room temperature egg, beaten
1 - tablespoon milk or buttermilk.
Optional: powdered sugar, for rolling out dough
Mix together flour, baking powder, sugar, and salt. Set aside. Nuke the butter in the microwave for about 40-45 seconds, then add to the bowl. lastly, add egg and milk and beat to combine. Mix with a large wooden spoon till it comes together. Divide the dough in half, wrap in plastic bags, and refrigerate ( I usually put one in the freezer) for a couple of hours.
Preheat oven to 375 degrees Fahrenheit.
Sprinkle surface where you will roll out dough with flour (or powdered sugar). Remove 1 bagged pack of cookie dough from refrigerator at a time, sprinkle rolling pin with powdered flour (or sugar), and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place a cold cookie sheet on top for a few minutes to cool the dough. Using a cookie cutter or whatever(we use a glass as a cookie cutter), make your cookie rounds place at least 1/2 inch apart on greased baking sheet and bake for 8 to 11 minutes (depending on the oven) or until cookies are just beginning to turn brown around the edges. If your oven cooks unevenly you might think about rotating the cookies during mid baking. Let sit on baking sheet for a couple of minutes after removal from oven and then move to complete cooling on cookie cooliing rack. Serve. They if not already eaten should last about a week.
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