Sugar Cookies

The ladies in the one office where I work like that I bake. I stopped by a few weeks ago and was introduced to someone as the "one who bakes the cookies". I haven't made them anything for a while, so I asked for requests. Sugar cookies was the request. So, I made them.

This is another old recipe which turned out very lovely. The cookies are amazingly soft and moist with the added bonus of holding their shape and not crumbling all over. This recipe is definitely at the top of my "favorite cookies" list! It is easy to make and doesn't require refrigeration. If you want to roll the dough out and cut out cookies, then you may want to chill the dough for a bit since it is a very soft dough.

Sugar Cookies
3 1/4 C flour
2 t cream of tartar
1 t baking soda
1 t salt
1 C butter, softened
3 eggs
1 C sugar
1 t vanilla

Preheat the oven to 350 degrees Fahrenheit. Lightly grease your baking sheets. You'll need to wipe off and re-grease the baking sheets between each set of cookies.

Sift together the flour, cream of tartar, baking soda, and salt.

Cut the butter into the flour mixture until well blended. Use either a pastry cutter or a fork. Don't use your hands or the butter will melt into the flour!

It should look nice a crumbly when you are finished.

In a separate bowl, beat the eggs until light and fluffy. This pretty much means to beat the eggs until the top layer starts to foam up. Add the sugar and vanilla. Mix well.

Slowly mix the flour mixture into the egg mixture. Mix until combined.

Roll the dough into 2 inch balls. Place them on the baking sheet and lightly press down. Sprinkle sugar on top. (Or you can skip the sugaring step and frost them after they cool.)

Bake for 10 to 12 minutes. The bottom edges of the cookies should be very lightly browned. Don't over bake!

Immediately remove the cookies from the baking sheet and cool them on a cooling rack.

This recipe made nearly 4 dozen cookies.

Enjoy!