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Sugar Cookies

Sugar Cookies recipe
photo by:kraft
Kids, grandmas, dough, sprinkles…a combination guaranteed to make everyone happy. This is the only from-scratch recipe for buttery, crisp sugar cookies you'll ever need.
time
prep:
15 min
total:
4 hr 23 min
servings
total:
about 3 dozen cookies or 36 servings, 1 cookie each
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What You Need

3-1/4
cups  flour
2
tsp.  CALUMET Baking Powder
1/2
tsp.  salt
3/4
cup  (1-1/2 sticks) butter or margarine, softened
1-1/2
cups  granulated sugar
2
 eggs
1
Tbsp.  milk
1-1/2
tsp.  vanilla
 Colored sugar or additional granulated sugar

Make It

MIX flour, baking powder and salt; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add granulated sugar, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Blend in milk and vanilla. Gradually add flour mixture, beating well after each addition. Refrigerate at least 4 hours or overnight.

PREHEAT oven to 400°F. Roll out dough to 1/8-inch-thickness on lightly floured surface. Cut into desired shapes with floured 3-inch cookie cutters. Sprinkle with colored sugar, if desired. Place, 2 inches apart, on ungreased baking sheets.

BAKE 5 to 8 minutes or until lightly browned. Cool completely on wire racks. Decorate as desired.

Kraft Kitchens Tips

Special Extra
Cookies can be decorated with JELL-O Gelatin instead of sugar. Bake cookies as directed. While cookies are still warm, brush lightly with light corn syrup or honey. Sprinkle with any flavor dry gelatin.
Jumbo Cookies
Prepare and roll out cookie dough as directed. Cut 6-inch patterns (i.e. angel, tree, star, bell) from cardboard; place on cookie dough. Cut dough with sharp knife; transfer to baking sheets with large spatula. Bake at 350°F for 10 to 12 minutes or until lightly browned. Makes 15 large cookies.
St. Patrick's Day Cookies
Prepare and roll out cookie dough as directed; cut into shamrock, pipe or hat shapes. Bake as directed. Decorate with tinted glaze, green colored sprinkles and/or decorating icing/gel.
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