Meemaw’s Best-Ever Soft Sugar Cookies

• Vegetarian

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 12 F. oz. can evaporated milk

• Baking & Spices

  • 8 cups All-purpose flour, unbleached
  • 4 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 3 cups Granulated sugar
  • 1/2 tsp Salt
  • 3 tbsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp White vinegar

• Dairy

  • 1 1/2 cups Butter

Found on hilarybernstein.com

Description

Ingredients

• 3 eggs
• 3 cups granulated sugar
• 1 1/2 cups butter
• 1 12 f. oz. can evaporated milk
• 2 Tbsp. white vinegar
• 3 Tbsp. vanilla extract
• 8 cups unbleached all-purpose flour
• 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• 4 1/2 tsp. baking powder
• 1 cup unsalted butter, room temperature
• 4 cups powdered sugar
• 1 Tbsp. vanilla extract
• 1/4 tsp salt
• 5 Tbsp. milk

Directions

• Beat eggs well. Add sugar, butter, and continue beating. Add vinegar and vanilla extract to evaporated milk. Beat in the milk mixture with the sugar, butter and eggs. Add the salt, baking soda, baking powder, and flour to the batter. Mix well. Chill for at least 30 minutes. Roll chilled cookie dough out on a floured surface. If the cookie dough is sticky, keep adding more flour. Once the dough is rollable and not sticky, cut out with cookie cutters. Bake on a cookie sheet at 375 degrees F for 6 to 8 minutes. (Watch carefully ... do not brown the cookies!)
• Beat butter on medium speed. Add powdered sugar and turn mixer to low speed. Once the sugar is incorporated, increase the speed to medium and add vanilla extract, salt and milk. Beat for 3 minutes, until fluffy. Add coloring, if desired.

Nutrition