Grandmas Old Fashioned Soft Sugar Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 2 1/2 cups Flour
  • 3/4 cup Powdered sugar
  • 1 cup Sugar
  • 3/4 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Buttermilk
  • 3 tsp Milk

Found on americanheritagecooking.com

Description

Ingredients

• 2 ½ cups flour
• 1 teaspoon baking powder
• 1 cup sugar
• ½ cup melted butter
• 1 egg
• ½ teaspoon vanilla
• ½ cup buttermilk
• 3/4 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 3-5 teaspoons milk

Directions

• In a medium bowl, whisk together flour and baking powder; set aside.
• Beat eggs with fork in a large bowl then stir in sugar, butter and vanilla. Alternately add flour and buttermilk, beginning and ending with flour, stirring until well mixed.
• Refrigerate overnight. My aunt says you can do it for less time, but this is what I did.
• When you are ready to bake, preheat your oven to 400° F and line two baking sheets with parchment paper.
• On a lightly floured surface roll out dough until about ¼ inch thick, dip your cookie cutter in flour and cut out shapes. I bake all the same shapes on one sheet to ensure even baking.
• Bake in preheated oven for 8 to 10 minutes or until the cookies have puffed and the bottoms have browned but the centers are still slightly underdone. You can tell this because the centers are slightly darker than the outsides.
• Remove immediately to a wire rack to cool completely before icing.
• Combine sugar and vanilla in a bowl and add milk 1 teaspoon at a time until it is your desired consistency. If it gets too thin, you can add more sugar to thicken. It will also thicken as it cools.
• I wanted mine to be a bit thicker so I could pipe it. If you are going to flood your cookies with frosting, you might need a bit more milk.
• I piped the cookies in this post by cutting off a tiny corner of a small plastic, zip-top baggie. You could also use a piping bag fitted with a small round tip to the same effect! But then you have to clean it…just sayin’…