These basic old-fashioned sugar cookies are flattened with the bottom of a sugar-coated glass. The dough should be refrigerated for at least 2 hours before you shape and bake them.
I use a cookie scoop to keep the cookies uniform in size. Use regular or a larger grain decorating sugar for the topping.
- 1 cup butter, softened
- 2 cups granulated sugar
- 2 large eggs, well beaten
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, 13 1/2 ounces
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- granulated sugar or large grain decorating sugar for finishing
In a mixing bowl with an electric mixer, beat the butter until creamy. Beat in sugar gradually. Add the beaten eggs, milk, and vanilla extract; stir to blend.
In another bowl, combine the all-purpose flour, baking powder, and salt; stir to blend thoroughly.
Gradually stir the flour mixture into the creamed mixture. Mix until well blended.
Cover the bowl and refrigerate the sugar cookie dough for 2 to 3 hours.
Heat the oven to 375 F.
Line baking sheet(s) with parchment paper or grease them lightly.
Scoop up the cookie dough with a rounded teaspoon or small cookie scoop and shape it into 3/4-inch balls.
Place the cookie balls about 2 inches apart on the prepared baking sheet.
Flatten the balls with bottom of glass that's been lightly greased with butter and dipped in granulated sugar. Dip the glass in sugar each time you press a cookie.
Bake in the preheated oven for 8 to 10 minutes or until the edges are lightly browned.
Remove the sugar cookies to racks immediately to cool.
Makes about 4 dozen cookies.
Tips and Variations
- Add about 1/2 teaspoon of nutmeg to the cookie dough.
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