I have to admit, this is not my granny’s sugar cookie recipe. But it is a woman that I met a few years back and I ate my weight in her cookies when I was at her house a few Christmases ago. Last week I decided we needed more cookies in our life (even though I’m watching what I eat). Because, sometimes you just need a cookie (or two).
Granny’s Sugar Cookies:
1/2c butter (I ended up using 3/4, my dough was very crumbly and dry. could be because of the type of flour or because I didn’t sift it. oops.)
2c sifted flour (I use King Arthur Whole Wheat Flour, they’re still delicious)
2t baking powder
Cream the butter and sugar, then add egg and vanilla. In a separate bowl, combine flour, baking powder and salt. Slowly add to the wet ingredients until you have a nice dough ball. If the ball is sticky, put it in the fridge for about an hour to harden up. Mine was a little dry, so I was able to roll it out and cut the cookies without chilling the dough.
I like my sugar cookies to be soft and thick…no crunchy cookies in my house! I roll mine out pretty thick – about 1/8″ and cook them at 350 for about 9-10 minutes. The key is to catch them BEFORE the edges get brown. I always prefer to err on the side of a slightly undercooked cookie because once it turns brown, there’s no going back. And did I mention that I don’t like crunchy cookies?
For the icing there’s no real recipe. I start with 3c powdered sugar and about 1T of softened butter. I put them in my mixing bowl and turn on the mixer, slowly adding milk until it’s the consistency that I want. The butter will help the icing harden up a bit. If you add too much milk, no worries…you can just add more powdered sugar slowly.
You can color your icing or leave it white and sprinkle on some colored sugars for a festive look. Yum. Enjoy!