July 9 - National Sugar Cookie Day!

Did you know that July 9th is National Sugar Cookie Day?? Seriously! It is go look it up! So how about we discuss today cookies, and I'll even add a recipe at the bottom!

I'm not a huge fan of sugar cookies and I willingly admit it. I mean I'll eat them (who wouldn't?) if offered in front of me but sometimes you get a sugar cookie that is hard as a dang rock. You try to eat it, you do, but each bite is just nothing but sandy bits of hard crunch and you smile sweetly while swallowing it right?

Yeah, that's about right isn't it? Thanks Peter for the great example! 

But come on, sometimes you get that amazing sugar cookie that is soft, moist, just delightful! Sweet but buttery, and you can't help but eat one, two, ten...the whole package right? What is your favorite kind of sugar cookie? I love the soft ones so here's a great recipe for that! This is Alton Brown's recipe. To be honest, my husband does a lot of this man's recipes so we're going to share his today!

Ingredients

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 egg, beaten

1 tablespoon milk

Powdered sugar, for rolling out dough

1. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
2. Preheat oven to 375 degrees F.
3. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Elizabeth is a wife to her wonderful husband, a work at home mother to her beautiful little girl and a blogger for some time now. When she isn't spending time with her "Livvybug", or laughing with her husband, she is looking for new review opportunities and writing or singing along to classic rock and pop music!