RCI-BR.005.0600.001
Sugar Cookies I
Ella was a neighbor who was ten years older than god when I was a child. She always had these in her cookie jar, and usually would bake a dozen every day since the dough keeps so well.
Prep20 min
Cook12 min
Total32 min
Servings4
Difficultyintermediate
Ingredients
- 3 cups
- 1½ cups
- ½ cup
- 1 cup
- ¼ cup
- 2 unit
- 2 tsp
- ½ tsp
- 1 tsp
Method
1
Cream together the shortening, brown sugar, and white sugar in a large bowl until light and fluffy, about 2-3 minutes.
3 minutes
2
Beat in the eggs one at a time, then add the vanilla extract and milk, stirring until fully combined.
3
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
4
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5
Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes.
30 minutes
6
Preheat the oven to 375°F (190°C).
7
Roll out the dough on a floured surface to about ¼-inch thickness and cut into desired cookie shapes using a cookie cutter.
8
Place the cut cookies on ungreased baking sheets, spacing them about 1 inch apart.
9
Bake for 10-12 minutes until the edges are lightly golden but the centers remain soft.
12 minutes
10
Remove from the oven and let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.