Linda, my mother-in-law, always made homemade sugar cookies. Super yummy sugar cookies. Cookies so yummy that her ex husband, my father-in-law actually still asked her to make some for him. Those cookies were kinda her thing. My husband has memories of her burning out hand mixers making these cookies. He also remembers the ball of dough in the fridge, wrapped in wax paper, and how he and his sister would sneak bites of dough and then his sister would smooth out the evidence. Linda passed away this summer. And among the many sad losses was that she wouldn’t be making those cookies this year. The cookies she made every year with her kids and then with the grandkids.
I’ve always made holiday sugar cookies with my boys, but in the past these have always come from a mix and then the only thing we really did to them was shape and decorate. And let’s face it, that mix is full of chemicals and scary ingredients.
So this year I made Linda’s sugar cookies. And you should too! They’re yummy and good and it’s Christmas and they’re a treat, so skip the whole wheat flour and embrace the real sugar. And bake these cookies. And tell everyone who asks that they’re Linda’s sugar cookies.
Linda’s Sugar Cookies
1/2 cup butter
3/4 cup sugar
1 1/2 tsp vanilla
2 Tb milk
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
Cream together butter, sugar, vanilla, egg and milk. In a separate bowl mix dry ingredients. Add dry ingredients to wet and mix well. Wrap dough in wax paper and place in refrigerator for at least an hour (Linda always did it overnight). Roll cookies out on a flat surface dusted lightly with flour. You can also dust the rolling pin to help keep it from sticking. Cut with cookie cutters and place on cookie sheets at least an inch apart. Bake at 375 for 7-9 minutes. Let cool for a couple minutes on the pan before transferring to cooling rack. Frost and decorate as desired, or even just eat them as is.