Sugar•Cookies. In a large bowl, cream together the butter and sugar until smooth. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

This recipe can easily be made into snickerdoodle cookies by rolling the dough in cinnamon-sugar before baking. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. You can have Sugar•Cookies using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Sugar•Cookies

Prepare 2 1/4 cup of all-purpose flour.
You need 1/2 tsp of baking powder.
It's 1/4 tsp of salt.
You need 3/4 cup of margarine or room temperature butter.
You need 3/4 cup of granulated sugar.
It's 1 of large egg.
Prepare 2 tsp of vanilla extract.

Put mixer on low speed, gradually add flour, and beat until mixture. Fill the cookie jar with sugar cookies for an old-fashioned favorite that never goes out of style. This collection of sugar cookie recipes includes the best-of-the-best batches. Cream butter, shortening and sugar until light and fluffy.

Sugar•Cookies step by step

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside..
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine..
Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 Tablespoon more flour..
Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick..
Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days..
Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it– see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough..
Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating..
Decorate the cookies with my sugar cookie icing recipe!.
Enjoy!!.

In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture. Stir in flour, baking soda and cream of tartar. Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. This recipe is a favorite of Martha's, who likes to add one tablespoon cognac alongside the egg and vanilla, after creaming together the butter and sugar.