Ingredients for Heirloom Sugar Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 teaspoon salt
- Unbleached Cane Sugar
- Powdered Sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
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How to Make Heirloom Sugar Cookies
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy.
- Beat in 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons milk until well combined.
- In a separate bowl, whisk together 3 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- For the signature touch: Butter the bottom of a 12-ounce glass, dip in granulated sugar, and gently flatten each cookie with the sugared glass bottom.
- Sprinkle cookies with nutmeg, pumpkin pie spice, colored sugar, or sprinkles (optional).
- Bake for 8-10 minutes, or until edges are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
34g
Fat
10g
Carbs
5g
