Armstrong Family Recipes: A Perfect Sugar Cookie

The perfect - soft, not too sweet, just right sugar cookie.

I doubled this batch to 4 dozen, by the time they were cool there was only one dozen left. My kids couldn't wait to frost them.

They are really good even without frosting

About 2 dozen cookies

1 cup granulated sugar

1/2 cup (1 stick) butter

1 egg

1 teaspoon lemon extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup milk

Icing:

1/4 cup (1/2 stick) butter, at room temperature

1 (1 pound) box of powdered sugar (about 4 cups) sifted

1 teaspoon vanilla extract

1 (5 ounce) can evaporated milk

food coloring (optional)

or this Icing:

4 cups powdered sugar

1 stick butter, softened

2 teaspoons vanilla

1/4 cup evaporated milk

food coloring for icing

With an electric mixer, blend sugar, butter and egg. Add the lemon extract and beat for 1 minute

In a separate bowl, mix together the flour, baking powder, and salt.

Add the dry ingredients alternately with the milk to the butter mixture, mixing well after each addition.

Divide the dough in half, wrap in plastic, and refrigerate until firm, at least 1 hour.

Preheat the Oven to 375 degrees

On a lightly floured surface, roll half of the dough to 1/4 inch thick. Dip a cookie cutter into flour, cut into the dough, and place the cookies on a non-greased cookie sheet. Add flour to the rolling surface as needed.

Bake 7 to 10 minutes ( You do not need to let the edges get brown with this recipe) cool on racks.

Icing

To make the icing, combine the butter, powdered sugar, and vanilla in a bowl. Beat with an electric mixer until blended. Add the evaporated milk one tablespoon at a time and continue to beat to desired spread consistency.

Spread the icing on the completely cooled cookies, and decorate.