Yields:
24 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
8 Mins
Total Time:
28 Mins
This is a really yummy recipe for an old-fashioned sugar cookie. These are really easy to whip up and bake, but unlike today’s sugar cookies they are not made to roll out. The dough has a lot of moisture and gets very sticky thanks to the sweetened condensed milk. You want to keep the dough as cold as possible before baking to help with that! I really enjoy this recipe because it’s meant to be all about the cookie. You could decorate them with some buttercream or royal icing if you wanted, but it’s not necessary. These cookies are great all on their own.
Ingredients
Adjust Servings
Instructions
- In stand mixer, sift together flour, baking powder and salt. While on low, gradually add the remaining ingredients except for the sugar and nuts. Beat until smooth and well combined.
- Divide dough into 3 equal parts and wrap each in plastic wrap. Refrigerate 2 hours or until firm.
- Preheat oven to 350.
- Taking one package of dough out of the refrigerator at a time, break off 1.5 inch of dough and roll into a ball. Place on a parchment paper lined baking sheet and press down with a glass, or the palm of your hand. Sprinkle with sugar or nuts.
- Bake for 8-11 minutes or until the cookies are done and lightly golden brown on the bottom. Let cool for a couple of minutes on the pan and then transfer to a rack to finish cooling.
- Repeat with the rest of the dough.