Lately, I have been getting the most intense craving for sugar cookies, those delightful little treats that seem to have a special place in my heart—and by “special place,” I mean right in the center of my snack radar. For some reason, these puppies are all that’s been on my mind, their sweet aroma and soft texture calling to me like a siren’s song, but instead of ships, I’m the one running aground on the shores of my baking ambitions. With that being said, I decided to dive headfirst into Papa’s recipe book, which is practically a legendary tome of delightful family recipes, filled with memories, flavors, and secrets that probably require a password to unlock. As I flipped through the pages, I felt like a treasure hunter on the brink of discovering the ultimate prize: a sweet sugar cookie recipe that could cure my insatiable sweet tooth and probably my entire existential crisis. I stumbled upon this beauty, a delightful blend of ingredients that promised to deliver the perfect balance of chewiness and sweetness, making it impossible to resist unless I was actually trying to fit into my jeans—who needs that kind of negativity? The thought of baking these cookies brought a grin to my face, and I could already envision them cooling on the counter, sitting there like little sugary golden trophies, just waiting to be devoured by an enthusiastic cookie monster (me).
Sugar Cookies
Ingredients
Equipment
Method
- Sift flour, baking powder and salt together in a medium bowl
- In a large bowl, cream butter and sugar.
- Add egg yolks and mix well.
- Add dry ingredients alternatively with milk.
- Add vanilla.
- Chill dough thoroughly.
- Preheat oven to 375
- Roll 1/4 inch thick on lightly floured board.
- Cut with cookie cutter.
- Put on ungreased cookie sheet.
- Bake for 5 to 8 minutes.
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