Big Mama’s Sugar Cookies
My grandmothers sugar cookie reipe
Equipment
- Pampered Chef Stoneware Cookie Sheet
- Pampered Chef Rolling Pin
- Various Cookie Cutters
Ingredients
- 1/2 cup Butter
- 1 cup Sugar
- 1 each Egg
- 2 tbsp Sweetened condensed milk
- 2 cups Flour
- 2 tbsp Baking powder
- 1 tsp Vanilla
- 1 pinch Salt
Instructions
- Warm oven to 325°
- Cream butter and sugar. I typically beat the butter and guard for about 20 minutes in my mixer. It makes the cookies light and fluffy.
- Add egg, sweetned condensed milk and vanilla. Mix well.
- Add dry ingredients, flour, baking powder and salt, a little a time.
- Sprinkle the rolling pin and mat with flour to help prevent dough from sticking.
- Add a small pile of flour on the side to dip cookie cuttes in before cutting dough.
- If using sprinkles decorate the cookies on the cookie sheet before cookie. If frosting simply bake.
- Bake at 325° until the bottoms are lightly browned. Time is depended on cookie size.
Notes
If frosting after baking, microwave the frosting for about 15 seconds in a bowl. Dip the cookie face int the frosting and then set on wax paper. This will allow the frosting to dry very smoothly.
When measuring flour, I use my1/4 cup measuring cup to scoop and sprinkle into my 2 cup measuring cup. This mimics the older habit of sifting as it keeps the flour from compacting.