A classic, all-purpose sugar cookie recipe from Cindy Scarborough. This simple, reliable dough is perfect for rolling out, cutting into festive shapes, and decorating with a simple powdered sugar glaze.
Author
Cindy Scarborough
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup (2 sticks) | Oleo (Margarine or Butter), softened |
| 1 Cup | Sugar |
| 1 | Egg |
| 1 Tablespoon | Milk |
| 2 1/2 Cups | Flour |
| 1 Teaspoon | Baking Powder |
| 1/4 Teaspoon | Salt |
| 1 Teaspoon | Vanilla |
Instructions
- Make the Dough: In a large bowl, cream the softened oleo/butter and sugar together with an electric mixer. Add the egg, milk, and vanilla and beat until well combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Chill: Divide the dough in half, wrap each in plastic wrap, and chill for at least 1 hour.
- Bake: Preheat your oven to 350°F.
- On a lightly floured surface, roll one portion of the dough out to about ⅛ to ¼ inch thickness.
- Cut into shapes with cookie cutters and place them on an ungreased cookie sheet.
- Bake for 8-10 minutes, or until the edges are just beginning to turn golden.
- Let the cookies cool on the baking sheet for a minute before transferring them to a wire rack to cool completely. Glaze when cool.
Note
Makes 3 dozen. For a simple powdered sugar glaze, whisk 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until you reach a smooth, drizzling consistency.
