The Best Sugar Cookies Ever
Ingredients
- 1 cup butter (softened to room temperature)
- 1 1/2 cups sugar
- 2 medium eggs
- 4 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp nutmeg
- 1/4 cup milk (add a thimbleful of vinegar to sour)
Step-by-Step Instructions
- Cream butter and sugar together until light and fluffy, then add eggs and mix well.
- In a separate bowl, mix all dry ingredients together (flour, baking powder, baking soda, salt, and nutmeg).
- Combine wet and dry ingredients along with the soured milk, mixing until a dough forms.
- Refrigerate dough overnight (or at least 2 hours) to make rolling easier.
- Preheat oven to 325°F.
- Roll out dough very thin on a surface dusted with a mixture of flour and sugar. Cut out 2 1/2 inch cookies using your favorite cookie cutters.
- Place cookies on ungreased baking sheets and bake for 8 to 10 minutes until golden brown around the edges.
- Watch carefully - if some cookies brown before others, remove them from the oven and let the remaining cookies continue to bake.
Common Problems and Solutions
Q: Why is my dough too sticky to roll out?
A: Make sure you've refrigerated the dough for at least 2 hours or overnight as directed. If it's still sticky, dust your work surface generously with the flour-sugar mixture and work quickly to prevent the dough from warming up.
Q: Can I skip souring the milk?
A: The soured milk (buttermilk substitute) reacts with the baking soda to create a tender texture. You can use commercial buttermilk instead, but don't skip this step or your cookies will be dense.
Q: Why did some of my cookies burn?
A: Cookies baked on the edges of the pan or near the back of the oven often brown faster. Remove browned cookies as they finish and let the others continue baking - this is normal and the recipe accounts for it.
Tips and Techniques
Rolling the dough very thin is key to getting crispy, delicate cookies. Use a mixture of flour and sugar (instead of just flour) when rolling to add a subtle sweetness to the outside of the cookies.
Ingredient Substitutions
- butter: shortening or margarine
- whole milk with vinegar: buttermilk
- nutmeg: cinnamon or a combination of cinnamon and allspice
Equipment Needed
- rolling pin
- cookie cutters (2 1/2 inch)
- baking sheets
- mixing bowls
Historical Context
This recipe comes from Mawmaw Buchanan and represents classic Southern home baking - simple ingredients, make-ahead convenience, and cookies sturdy enough to travel on outdoor adventures but delicate enough for special occasions.
