5 oz Butter (2/3 cup)
10.5 oz White Sugar (1 1/2 C)
1 t. Vanilla
2 T. Milk
2 1/2 t. Baking Powder
1/2 t. Salt (I used 1 t.)
14.6 oz Flour (3 1/4 C)
350 degrees 7-9 min. until lightly browned.
Frost w/ Buttercream Frosting
16 oz Butter (4 sticks)
32 oz. Powdered Sugar (2 lbs. or 8 C)
2 t. Vanilla
4-7 T Milk
Cream butter and Powdered sugar till dry and hunks of butter gone. Add milk and Vanilla, ship till light and fluffy.
Ah the perfect sugar cookie - light, fluffy, sugary, melt in your melt goodness. And the Frosting - wow!
Thank you cookies master Missy Hintze for the recipe and for teaching us how cookies enrich our lives. Great tips from Missy:
To reduce cleanup time: weigh all ingredients and use parchment paper. You will only need to wash the one weighing bin and mixing bowl. No measuring cups or cookie sheets to wash (parchment paper can be thrown away after about 7 uses). So clever!
For a fluffier cookie - add more powdered sugar and/or milk.