NATIONAL SUGAR COOKIE DAY

SOFT, CRISPY, or CHEWY?  ROLLED or DROP?

That's a continuing debate among sugar cookie aficionados.  I suppose one's preference depends on what kind of cookies one's mother made.

I prefer ROLLED sugar cookies, but I am usually too lazy to make them, so I buy them at Atkinson's Bakery. I usually make DROP sugar cookies.


This is my mother's recipe:

2 3/4 cups Gold Medal flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla
3--4 tablespoons buttermilk

sugar, cinnamon sugar, or sprinkles for decoration

375 degree oven  ungreased cookie sheet

Mix flour, baking soda, and baking powder together.  Set aside

Cream together butter and sugar.  Beat in egg and vanilla.  Blend in flour mixture.  Add enough buttermilk to moisten the dough, but do not make it wet.

Roll rounded teaspoons of dough into balls.  Place 2 inches apart on ungreased cookie sheet.  Moisten top of each ball with buttermilk and slightly flatten each ball.

Sprinkle with sugar, cinnamon sugar, or sprinkles.

Bake 8--10 minutes until slightly golden.  Let stand for 2 minutes before removing from cookie sheet.