This recipe came from my great grandmother, Lillian Ege. Her original recipe called for 1/2c butter, 1/2c shortening, but since this isn't the great depression, I changed the recipe to remove the shortening. The removal also makes the cookies much crisper and nom nom nom! I call these "crack cookies" because once you have one, you keep coming back!! It may look like a generic sugar cookie recipe, but once you try these, you will be hooked!
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 tbsp milk
- 1/2 tsp salt
- 1/4 tsp vanilla
- 3/4 tsp. baking soda
- 3/4 tsp. baking powder
- 3 cups flour
1. In a medium sized bowl and using a mixer, cream the butter & sugar.
2. Add in eggs, milk, salt, and vanilla and mix.
3. Add 1 cup of flour along with the baking soda and baking powder and mix.
4. Add in another 1 1/2 cups of flour and mix until dough is blended. (you will still have 1/2 cup of flour leftover)
5. Cover the bowl and chill in the fridge for at least 1 hr.
6. Preheat the oven to 350 degrees.
7. Flour a surface for rolling the dough by using the remaining 1/2 cup of flour. Most of this flour will gradually mix in with the dough as you work with it.
8. Remove the dough from the fridge just before you are ready to roll it. Keep any unused dough in the fridge until you are ready to work with it. Roll the dough to 1/8 inch thick (or close to it!) and use cookie cutters to cut whatever shapes you like. Decorate with sprinkles if you'd like.
9. Place on a cookie sheet and bake at 350 degrees for 6-8 minutes or until the edges just start to turn brown.
10. Place on a wire rack to cool. Decorate with frosting once cool (if you like), and store in an air tight container.