Sugar Cookie Recipe – cookie-cutter style
Plain or frosted, they are always a crowd pleaser!
1 Cup Sugar
1 Cup Butter, softened (2 sticks)
1-2 tsp Vanilla Extract
4 Tbsp Hot Milk
3 Cups Heritage White Flour
1 tsp Baking soda
1/4 tsp Salt
1 tsp Almond Extract (optional)
In a large bowl, beat butter and sugar until smooth.
Add egg, milk, and vanilla (and almond if using) mixing well after each addition.
In a separate bowl, combine flour, salt, and baking soda.
Slowly mix the dry ingredients into the wet ingredients. Mix until all the dry ingredients are incorporated.
Form into two disks, wrap in plastic wrap, and chill for at least an hour. Chilling the dough sets the butter and makes the dough easier to handle and cut into shapes. This step is important.. No skipping!
Heat oven to 375F
Once chilled, working with one disk at a time, roll out the cookie dough to ¼ inch thick on a floured surface.
Cut into your favorite holiday cookie shapes, or circles with an upside-down glass.
On a parchment-lined baking sheet, arrange the cookies about 1 inch apart.
Bake for 6-7 minutes or until the edges are just starting to brown.
Once cooled, frost with any favorite frosting recipe. If you don’t have one, this one is delicious:
8 oz stick/cube butter, softened
4 Tablespoons milk (a little more if it’s not quite piping consistency)
4 Cups powdered sugar
2 teaspoons vanilla
This recipe requires chill time.
If you don’t have piping bags, you can make them by cutting one corner off each quart-sized Zip-Lok bags - one bag per color. This makes a really fun multigenerational activity.