It took me a long time to find my sugar cookie groove. The whole chilling/rolling/cutting factor was too intimidating. I’m generally one giant Pinterest fail when it comes to anything complicated in the kitchen (Or anything crafty. I’m terrible at crafts.) so avoiding sugar cookies made sense. But this recipe? I can handle it. Mostly because, these cookies don’t require all the fancy rolling and cutting. Instead, you simply shape the dough into balls, then squash them with the end of a glass to make them nice and round. No cookie cutters required.
Soft and Chewy Sugar Cookies
1 1/2 cups butter, softened
3 cups sugar
3 tsp. vanilla
4 Tbsp. milk
5 cups flour
2 tsp. baking powder
1 tsp. salt
Cream together butter and sugar until light and fluffy. Add eggs and vanilla, and milk. Mix well. Mix together dry ingredients, then add to the butter/sugar mix slowly. Chill dough for one hour.
To make round cookies: Roll dough into 1 inch balls and place on cookie sheet. Use the end of a glass and gently press on each ball, until flat. (If you don’t plan to frost your cookies, you can roll the balls in sugar to add a little more sweetness… If I’m not frosting, I like to use sugar crystal sprinkles, added to the flattened cookies just before baking.)
Bake at 400 degrees for 6 to 8 minutes. (I never bake longer than 6 minutes. I like my cookies soft… the full 8 minutes tends to make them crispier.)
Frosting? I wish I had a concrete recipe I could give you… I generally start with a stick of butter, then add powdered sugar (around 3 cups) until I get a consistency I’m happy with. I’ll add vanilla (2-3 tsp.) and a little milk or cream (2-3 Tbsp. or more, if needed) to keeps things moist. Food coloring to make things pretty and I generally call it good.