Soft Sugar Cookies

IMG_4141Our top 5 easiest go to cookie recipes continues with our Soft Sugar Cookies. These cookies are amazingly, soft and melt in your mouth! We like to make these cookies for holidays. We recently made these cookies for St. Patrick’s Day.

  • 1 cup of sugar
  • 1/2 cup butter
  • 1 egg
  • 1 tsp vanilla
  • 1/4 – 1/2 cup milk
  • 2 tsp baking powder
  • 1 tsp soda
  • 3 & 1/2 cups flour
  • 1/2 tsp salt

IMG_4142Cream sugar and butter together. Add egg and beat well. Sift dry ingredients and add alternately with milk. Roll out to 1/4 inch thick and place on ungreased cookie sheet. Bake at 400* for about 8 minutes.

Our favorite frosting type is a buttercream based frosting.

1 cube of butter then add powder sugar and milk until you have a thick consistency. When you pull up the spoon the frosting should create peaks. You want the frosting to spreadable enough, but able to hold its form.

You can add any color or extract flavoring to the frosting you’d like. Our favorite is a mint flavor.

Number 4 Go To Cookie – Peanut Butter Cookies

  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup butter or margarine
  • 1 cup peanut butter
  • 3 cups of flour
  • 1/2 tsp of salt
  • 2 eggs
  • 1 tsp. baking soda
  • 1 tsp. vanilla

Cream together butter and peanut butter. Add vanilla, salt, and soda. Gradually add flour. Make into balls the size of walnuts. Press down flat with a fork horizontally and vertically. If desired you can also press a Hershey kiss in the center. Bake at 350* for 15 minutes.

Number 5 Go To Cookie – Oatmeal Raisin Cookies

  • 2 cups brown sugar
  • 2 cups of real butter
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 4 cups of flour
  • 2 cups white sugar
  • 4 eggs
  • 2 tsp. baking powder
  • 2 tsp. vanilla
  • 5 cups of oatmeal
  • 3 cups raisins

Cream sugar and butter; add eggs and beat it well. Add salt, baking powder, soda and vanilla. Mix well again. Mix in flour and oats. Add raisins in. Mold into golf-ball sized balls. Put on ungreased cookie sheet two inches apart. Press slightly. Bake for six minutes at 400*.



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