2000s Recipes + Menus

Dot’s Sugar Cookies

Makesabout 8 dozen cookies
  • Active time:1 3/4 hr
  • Start to finish:10 hr (Includes chilling dough)
April 2009

For cookies

  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 sticks (3/4 lb) unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup whole milk, divided

For icing

  • 1/2 stick unsalted butter, softened
  • 1 lb confectioners sugar (1 box)
  • 1 large egg white
  • 4 1/2 tablespoons whole milk
  • 1 teaspoon pure vanilla extract
  • Equipment:

    a 2 1/2-inch round cookie cutter

Make cookies:

  • Stir together flour, baking powder, baking soda, and salt.
  • Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. Beat in eggs and vanilla. At low speed, mix in flour mixture in 3 batches, alternating with 1/2 cup whole milk in 2 batches and beginning and ending with flour. Divide dough into 4 portions and dust lightly with flour. Chill, wrapped in plastic wrap, 8 to 12 hours.
  • Preheat oven to 375ºF with rack in middle.
  • Roll out each portion of dough 1/4 inch thick on a well-floured surface with a floured rolling pin. Using floured cookie cutter, cut out rounds, arranging them 1 inch apart on ungreased baking sheets. (Gather and chill scraps before rerolling.) Bake, 1 sheet at a time, until pale golden, 8 to 10 minutes. Transfer cookies to a rack to cool.

Ice cookies:

  • Beat butter with an electric mixer until smooth. At low speed, mix in confectioners sugar, egg white, milk, vanilla, and a pinch of salt until very smooth and spreadable. (Icing may be colored with food coloring if desired.) Spread icing on cookies and let dry 30 minutes.
Cooks’ notes:
  • Cookies keep, layers separated by wax paper, in airtight containers at room temperature 1 week.
  • The egg white in the icing is not cooked.
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