Serves: 24-28
Dry Ingredients:
- All Purpose Flour – 1 ½ cup
- Granulated sugar – ½ cup
- Powdered sugar – 1-2 tblsp (for rolling the cookie dough)
- Baking powder – ¼ tsp
- Salt – ¼ tsp
Wet Ingredients:
- butter – ½ cup
- whole milk – 2 tsp
- egg – 1 no
- vanilla extract – 1tsp
Procedure:
- In a large mixing bowl add granulated sugar and butter, beat until light and fluffy by using stand / hand mixer.
- Add egg to the sugar mixture and beat until it is combined together along with 2 tsp of milk and tsp of vanilla essence.
- Now add the flour, salt and baking powder to the egg-sugar mixture. Beat until it combined together.
- Divide the dough into two equal halves and wrap it well using plastic wrap and refrigerate the dough for a minimum of 1 hour
- Pre-heat your oven at 375 degree F
- Line the sheet pans with parchment paper.
- Sprinkle some powdered sugar to the working surface; take one dough half at a time and roll the dough evenly using rolling pin.
- Shape the cookie using cookie cutter and place over the parchment lined sheet pans.
- Bake it for about 7-9 mins or until the edges turn light brown
- Cool completely and enjoy the crunchy sugar cookies.
NOTE: Store the cookie in an air tight container and you can keep it for 30 days over the kitchen counter