Prep 25 mins
Cook 20 mins
A favorite with my family! These aren't overly sweet sugar cookies, so they are perfect for frosting. This recipe was originally taken from clabbergirl.com. (Check out the Clabber Girl website - lots of great recipes!)
- 709.77 ml all-purpose flour, sifted
- 2.46 ml salt
- 7.39 ml clabber girl baking powder
- 236.59 ml sugar
- 236.59 ml butter, softened
- 1 egg, slightly beaten
- 44.37 ml cream or 44.37 ml evaporated milk
- 14.79 ml vanilla
- sugar (optional)
- Sift together flour, salt, baking powder and sugar in a large mixing bowl.
- Cut in butter until fine.
- Add egg, cream (or evaporated milk), and vanilla.
- Roll out dough evenly on to a lightly floured surface. (I separate my dough into 3 pieces and roll each piece to 1/4 inch thickness.).
- Sprinkle with sugar. (I usually skip this step if I plan to frost the cookies).
- Cut out with cookie cutters and place on an ungreased baking sheet. (The cookies do not really spread much, so about an inch apart is fine.).
- Bake at 400F for 5 - 8 minutes or until edges just start to brown. (In my oven 6 minutes is perfect - the cookie is firm, but not over-cooked and the bottoms are just-browned.).
- Remove to cooling rack and cool completely before frosting.
This is just like the one my Mother used from an old Pillsbury cookbook. ROLL to 1/8 inch.
Can be refrigerated.
I was looking for a sugar cookie that had cream in it, since I thought it might give the cookies a nice texture (not brittle or crisp). I appreciated that you told where the cookie recipe came from. I figured a baking powder company would have a great cookie recipe! I needed a lot for my son's project at school, so I made 4 batches of this recipe! It is easy to mix up (except in "batch 2" when I dropped the cream/egg mixture on the floor!). I wasn't sure how thin to roll the dough out, and decided that I liked them best on the thicker side (maybe 1/4-1/3 inches). The dough was very easy to roll out but I was having lots of trouble with the dough sticking, until I did this method: roll out, stick sheet in freezer, then cut out and bake. This way was "stress free" and my dough worked great. I baked these convection 400 degrees for about 5 min. I preferred them to be pretty light, with only a hint of brown of the edges (if any). I was very pleased with the taste and texture of these cookies! They turned out exactly how I hoped. I love your photo, too. Thanks Annie, for posting a great recipe for classic sugar cookies. Roxygirl