My Favorite Cookie: The Best Sugar Cookie Recipe Ever

The sugar cookie recipe taped inside the cupboard. Also, pork should reach 140 degrees.

Recently I came upon a marvelous, life-changing epiphany. No, not what I want to do with my career or whether I’m making good decisions, but something rather more crucial: my favorite cookie recipe.

The most perfectly crisp, buttery, rich cookie ever, it’s good plain, dunked into tea, or dressed up with all kinds of frosting and sprinkles.

Notes: you can’t mix this one by hand unless you are insanely determined and muscular. Use a stand-up mixer, like a KitchenAid, or halve the recipe and use a hand mixer. Don’t skip the Crisco, either. The stuff is cheap and lasts forever, so you might as well buy some.

Best-Ever Sugar Cookies

1 cup butter

1/3 cup Crisco

1 1/2 cup sugar

2 teaspoons vanilla

2 eggs

2 1/2 tablespoons milk

4 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

Using a stand-up mixer, cream together butter, crisco and sugar for about five minutes on high speed until fluffy. On a slower speed, mix in vanilla, eggs and milk. When incorporated, start mixing in flour, a cup at a time, until well mixed and it strongly resembles cookie dough. You know what cookie dough looks like, right? Try not to eat it all before dividing it into four chunks, wrapping it in wax paper and letting chill in the fridge for an hour.

When dough is chilled, preheat your oven to 375 degrees and cover cookie sheets with parchment paper. Roll out dough, cut into whatever shapes you find amusing, and bake for 6 to 8 minutes. Makes: many cookies, but never enough.


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