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SOFT AND CHEWY SUGAR COOKIES Recipe

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This recipe for SOFT AND CHEWY SUGAR COOKIES is from The Cookie Lady's Hall of Fame Cookies and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/8 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
2/3 cup sugar
3/4 cup powdered sugar
2 large eggs
2 teaspoons vanilla
colored crystal sugar optional
Directions:
Directions:
Stir together flour, baking powder and salt; set aside.
In a large bowl, cream together the butter and sugars until fluffy.
Beat in eggs, one at a time, then beat in vanilla.
Gradually add dry mixture until just blended.
Roll the dough into walnut sized balls then roll in colored sugar.
Refrigerate balls for at least 20 minutes or freeze until ready to bake.
Place cookies 2 inches apart on an ungreased cookie sheet and flatten slightly with the palm of your hand.
Bake at 350 degrees for 8-10 minutes until lightly browned at the edges.
Cool on cookie sheet for 5 minutes, then remove to cool on a wire rack.
Personal Notes:
Personal Notes:
The sugar cookie is believed to have originated in the mid 1700s in Nazareth, Pennsylvania. German Protestant settlers created a round, crumbly and buttery cookie that came to be known as the Nazareth cookie.
They baked their cookies in the shape of a Keystone, the state's symbol.

Sugar cookies can be formed by hand, dropped, or cut into shapes. If you do cut them into shapes you can freeze them before frosting. After frosting the cookies, I flash freeze them until hard so I can put them, frosting and all in the freezer.

 

 

 

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