Grandma's Sugar Cookies
This is my Grandma Harris's recipe, except for the cinnamon frosting. They are hands down the best sugar cookies in the world. Some people like sugar cookies thick and some thin, some just barely done and some well done. I personally prefer them on the thin side and well done so they aren't mealy and crumbly. 6/2019 update--it's time to revise grandma's recipe since I'm no longer satisfied with it. Unfortunately it won't be grandma's recipe any more after I'm done but hopefully it will be better!
Recipe:
1 C sugar
1 C sugar
1 C butter
2 eggs
1 Tbs vanilla
2-2½ C AP flour, approximately
½ tsp baking powder
½ tsp salt
Cream together sugar and butter for 5 minutes. Add eggs, vanilla and then dry ingredients. Dough should be sticky. Refrigerate for at least an hour to let it firm up. Roll out and cut. Bake 400°F for about 8 minutes. (You can make these as thin or thick as you want or cook them longer or shorter depending on the texture you like. If they are crunchy after cooled, they will soften some after they are frosted).
Cinnamon Frosting:
2 Tbs butter
few drops cinnamon oil
dash of salt
evaporated milk or heavy cream
powdered sugar
Mix everything together until smooth.
2 eggs
1 Tbs vanilla
2-2½ C AP flour, approximately
½ tsp baking powder
½ tsp salt
Cream together sugar and butter for 5 minutes. Add eggs, vanilla and then dry ingredients. Dough should be sticky. Refrigerate for at least an hour to let it firm up. Roll out and cut. Bake 400°F for about 8 minutes. (You can make these as thin or thick as you want or cook them longer or shorter depending on the texture you like. If they are crunchy after cooled, they will soften some after they are frosted).
Cinnamon Frosting:
2 Tbs butter
few drops cinnamon oil
dash of salt
evaporated milk or heavy cream
powdered sugar
Mix everything together until smooth.
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