Cut thick.
Bake just until cooked. As soon as tops set up (don't look wet in the middle) take them out. Because I rolled these so thick, they took about 8 minutes.
Frost thickly with buttercream.
Thanks to Rebecca R. for the recipe!
Sugar Cookies
cream:
1 c. butter
2 c. sugar
add:
2 eggs
2 t. vanilla
alternate:
1 c. milk
with:
1 t. salt
2 t. soda
4 t. baking powder
7 c. flour
Bake 375 for 5-6 minutes, or just until cooked. Cool, frost.
Buttercream Frosting
1 c. butter
1 t. vanilla
3 1/2 c. powdered sugar
Using whisk attachment, beat for 10 minutes. Add food coloring.
4 comments:
Are they soft, or crunchy. I LOVE a soft, thick sugar cookie! Crunchy, not so much.
Thanks for giving us an idea of something to do for an afternoon! These ones really are good because they do stay so soft. I gave some to neighbors a day later and they were still great. Ours are still super soft a couple days later - I don't feel the necessity to hurry and eat them all before they get hard!
These are delicious! Thanks for the recipe. I made the dough and then started looking for a heart cookie cutter and realized that I don't own one. So I made turtle valentine cookies. . .
ok - so I was just going to make these for Christmas cookies - but then realized that they take 7 cups of flour. SEVEN! How many do they make? And do you have to freeze them/chill them before cutting them out?
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