Flower Pot Cupcake Sugar Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 tsp Baking soda
  • 2 1/2 cup Flour
  • 1 Pinch Salt
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter

Found on beyondfrosting.com

Description

Ingredients

• ½ C Butter
• ½ C Sugar
• ½ tsp Baking soda dissolved in 2 tbsp milk
• ½ tsp Vanilla extract
• 1 Large egg, beaten
• Pinch of salt
• 2½ C Flour

Directions

• Beat butter and sugar on medium high speed until sugar is dissolved and creamy.
• In a small glass, dissolve ½ teaspoon baking soda in 2 tablespoons of milk.
• Add baking soda/milk, vanilla, eggs and salt to the butter and sugar mixture. Beat until all ingredients are well incorporated.
• Slowly add flour ½ C at a time and mix until a stiff dough forms.
• Chill in the freezer for at least 45 minutes.
• Pre-heat oven to 350°F.
• Grab a handful of dough and roll dough out on a well-floured surface about ¼” thick. Use a cookie cutter to cut the shapes and transfer to a lined baking sheet. Use parchment paper or a baking mat to help prefer browning on the bottom of the cookie.
• Keep dough in the refrigerator to keep the cold.
• Bake at 350° for 10-12 minutes. All to cool slightly before transferring to a wire rack to cool.