Sugar Cookie Recipe
I know there’s a million out there but this is my mom’s. I grew up eating them and I still love them dearly. They make a thinner cookie that’s crispier. If you’re looking for a fat, softer one, this isn’t it.
Don’t let that fool you though; they’re still really delicious and are great with a glass of milk too. Though they’re great at the holidays you can make them anytime of the year. Just use different cookie butters and colored accents!
2/3 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon nutmeg (optional)
1 tablespoon milk
2 cups flour
Thoroughly cream butter, sugar, vanilla extract and milk together in large bowl. add egg, beat until fluffy and light. Stir in flour and blend into creamed mixture.
Divide dough into two equal halves. Chill in fridge for one hour.
On lightly floured surface, roll half of dough at a time to 1/8 thickness. Add a small amount of flour to rolling pin as needed, being careful not to add too much. You can also dip your cookie cutter in a shallow bowl with flour to help the dough not stick to the cutter.
The secret in getting the most rolled cookies with the fewest re-rolls is to start cutting the dough at the edges, and work towards the center. The less you roll the dough, the easier it is to work with and the better the cookies.
Place cookies on greased cookie sheet. Decorate as desired using sprinkles, colored sugar or food coloring. Bake at 375F for 8 – 10 minutes. Keep an eye on them to be sure you don’t over cook them. They can start to brown very quickly. Cookies are ready when the edges just start to firm up.
Cool slightly, remove from rack.
Makes around two dozen super yummy cookies.