Sugar Cookies

Sugar Cookies

1 stick butter, room temperature

¾ cup sugar

2 egg yolks

2 Tablespoons milk

½ teaspoon vanilla extract

Pinch salt

¼ teaspoon baking soda*

½ teaspoon cream of tartar*

1 1/3 cups all-purpose flour

Preheat oven to 350F. Cream butter and sugar on medium speed in the bowl of a stand mixer with a paddle attachment until lightened in color, about 3 minutes. Add zest and yolks, and cream for an additional 2 minutes. Add vanilla extract, juice, salt, baking soda, and cream of tartar. Mix until combined. Add flour, and mix just until incorporated. Scoop 1 oz of cookie dough and roll in a bowl of granulated sugar. Place dough balls onto parchment lined baking trays two inches apart (a standard baking tray will fit 12 cookies per tray). Bake for 14-16 minutes, until cookies are firm to the touch and the edges are light brown. Allow to cool to room temperature on sheet trays before storing in an airtight container for up to 3 days.

*Recipe credit: Cynthia Hinton

sugarcookies1

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