Posted by: marthabernie | April 29, 2014


This is my mother’s recipe for sugar cookies.  We used it as a base for just about every kind of sugar cookie we made that did not have to be rolled or cut.  That’s what makes it really simple!  I came across this recipe recently in a spring magazine put out by Kroger, and I thought it resembled my mother’s recipe.  The only difference is that the Kroger recipe calls for one teaspoon of salt instead of 1/2 teaspoon.  Also, the Kroger recipe calls for unsalted butter, and my mother always used salted butter so maybe that’s why it called for less salt itself.  These cookies are great for dusting with sprinkles, colored sugar or just about anything you want on top, and you can also add chocolate, or just chocolate chips, or nuts, toffee bits etc.  The sky’s the limit with this recipe!  I still don’t have a cookie scoop though I’ve got lots of other kitchen gadgets.  I just eyeball the amount of dough I put on the end of a teaspoon and go from there.


1 cup butter, softened at room temperature

1-1/2 cup sugar

2 large eggs, lightly beaten

2 tablespoons milk

1 teaspoon vanilla

3 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

Preheat oven to 350 degrees F. Place parchment paper on two baking sheets or grease liberally.  In a large mixing bowl or the bowl of a stand mixer, stir the butter until it’s smooth; add the sugar and cream the two together for 3 minutes until the mixture is light and fluffy.  Add the eggs, milk and vanilla; mix to combine.  In a medium bowl soft the flour salt and baking soda, add the dry ingredients to the butter mixture and blend well, the dough will be firm.

Use a spoon to drop scoops of dough (about one tablespoon each) onto the paper-lined cookie sheets.  Bake for 12 to 14 minutes, rotating the pans halfway through baking until the cookies are just barely golden on the edges.  Remove to a wire rack to cool.  Store in an airtight container.

NOTE:  substitute vanilla with almond extract for a variation;  try grated orange zest, dried cranberries and chopped pecans; or 2/3 cup unsweetened cocoa powder and one cup chocolate peanut butter candies.

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