Old Fashioned Sugar Cookies

Submitted by AnnieLynne

"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!)"

 

• Ready In: 45mins
• Ingredients: 9
• Yields: 36-48 cookies
• Serves: 1

ingredients

• 3 cups all-purpose flour, sifted
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons clabber girl baking powder
• 1 cup sugar
• 1 cup butter, softened
• 1 egg, slightly beaten
• 3 tablespoons cream or 3 tablespoons evaporated milk
• 1 tablespoon vanilla
• sugar (optional)

directions

1. Sift together flour, salt, baking powder and sugar in a large mixing bowl.
2. Cut in butter until fine.
3. Add egg, cream (or evaporated milk), and vanilla.
4. 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.).
5. Sprinkle with sugar. (I usually skip this step if I plan to frost the cookies).
6. 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.).
7. 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.).
8. Remove to cooling rack and cool completely before frosting.

Reviews

[Ambervim]

This is just like the one my Mother used from an old Pillsbury cookbook. ROLL to 1/8 inch. <br/>Can be refrigerated.

 

[Roxygirl in Colorado]

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