|One taste will convince you that these are special sugar cookies that stand out from the norm.|
Just in case that you’re still baking holiday cookies, I wanted to share another favorite of mine. My Special Sugar Cookies recipe is a buttery delight that is rolled and cut into shapes and finished with a light sprinkling of colored sugar, sprinkles or jimmies (whichever term that you prefer) to decorate.
Depending on how thick you roll out the dough, you can change the texture of the cookie. The thinner the dough, the crisper the cookie that you’ll make. Thicker dough will produce a softer texture of this cookie.
Feel free to recruit your little helpers when you make these cookies. Kids love picking out the cookie cutter shapes and assisting with decorating these, probably as much as they enjoy eating them!
|This recipe makes a lot more than what’s shown.|
My Special Sugar Cookies
1-1/2 cups of sugar
1 cup of butter, softened
1/4 cup of milk
1 large egg
1-1/2 teaspoons of vanilla
3 cups of flour
1 teaspoon of baking powder, leveled
1/4 teaspoon of salt
colored sugar, sprinkles or jimmies
Use your electric mixer to cream the softened butter with the sugar thoroughly until light and fluffy.
Beat in the egg and vanilla.
Sift together the flour, baking powder and salt in another mixing bowl.
Now slowly stir in some of the milk and alternate with the dry ingredients to the creamed mixture. Keep adding until you combine all the dry ingredients.
What I do is to divide the dough into three balls. The waiting dough goes under my mixing bowl while I roll out the first ball on a floured surface.
Usually, the thickness I go with is about 3/8-inch. Add more flour to your table or surface if the dough gives you problems and sticks when you use your rolling pin.
Shape with favorite cookie cutters, glass or even a clean lid from 40-oz. peanut jar works. All you have to do is improvise to make use of what you have.
Place your shaped cookies on well-greased cookie sheets before decorating with your colored sugar, sprinkles or jimmies before placing in a 350-degree oven for about 12-15 minutes, depending on how your oven is regulated and the thickness of your cookies. (Thinner cookies need less time, probably about 7 minutes).
Be sure to check the edges because you don’t want them to brown. Make sure to see just a slight golden brown starting to color them from the bottom. Test with a toothpick to see if anything sticks.
These cookies will be soft when you initially remove them from the oven. Give them about a minute or two to set in the pan before attempting to remove them.