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Old Fashioned Sugar Cookies Recipe

Old Fashioned Sugar Cookies: In a bowl, whisk the flour with the baking powder and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy. Add the egg yolk and vanilla extract and beat until combined. Add about half the flour mixture and beat until incorporated. Beat in the milk and then the rest of the flour mixture. Cover and refrigerate the batter for about one hour or until firm enough to roll into round balls.

Preheat your oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper. 

When the batter is firm, roll into 1 1/2 inch (3.75 cm) round balls (about 2 tablespoons/25 grams) and place the cookies on the prepared baking sheets, spacing about 3 inches (7.5 cm) apart. Flatten each cookie slightly using the bottom of a glass that has been dipped in granulated white sugar. Bake for about 9 to 11 minutes or until the bottoms of the cookies are a light golden brown and the edges of the cookies are just starting to brown. Rotate your baking sheet front to back about halfway through baking.

Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Can be stored in an airtight container for about 5 to 7 days or they can be frozen.

Makes about 18 cookies.

Note: This recipe can be doubled.

Old Fashioned Sugar Cookies:

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons (6 grams) baking powder

1/4 teaspoon (1 gram) salt

1/2 cup (113 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg yolk (17 grams), at room temperature

1 teaspoon (4 grams) pure vanilla extract

3 tablespoons milk or light cream

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