Equipment Needed
- Stand Mixer or Hand Mixer
- Large Mixing Bowls
- Measuring Cups and Spoons
- Whisk
- Sifter or Fine-Mesh Sieve (for powdered sugar)
- Rolling Pin
- Baking Sheets
- Parchment Paper or Silicone Baking Mats
- Cooling Rack
- Offset Spatula or Butter Knife (for frosting)
Step-by-Step Instructions
First, we’ll make the dough. In the bowl of your mixer, cream together the softened butter and granulated sugar on medium-high speed for a full 3-4 minutes. Don’t rush this! You want it to be light, fluffy, and almost pale in color. This step incorporates air, which is key for texture. Then, add the eggs one at a time, beating well after each so everything emulsifies beautifully. Scrape down the bowl and beat in the milk and vanilla. The mixture might look a little curdled at this point, but don’t panic—the flour will fix it.
Now, in a separate bowl, whisk together the flour, baking powder, and salt. With your mixer on low, gradually add the dry ingredients to the wet. I add it in about three additions to avoid a flour cloud. Mix just until the flour disappears and a soft dough forms. It will be slightly sticky but should pull away from the sides of the bowl. I once overmixed here, thinking a few extra seconds wouldn’t hurt, and ended up with tougher cookies. Lesson learned: stop as soon as it’s combined.
Here’s a crucial step I swear by: divide the dough in half, shape each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or up to 3 days. This chills the butter back down, prevents the cookies from spreading into sad puddles in the oven, and makes the dough so much easier to roll. When you’re ready to bake, preheat your oven to 375°F (190°C) and line your baking sheets. Roll the dough out on a lightly floured surface to about 1/4-inch thickness and cut into your desired shapes.
Place the shapes on your prepared sheets about 2 inches apart. Bake for 7-9 minutes. Watch them like a hawk! You want them just barely starting to brown around the very bottom edges. The tops should look set, not golden. They will seem underdone, but they continue to cook on the hot sheet. Let them cool on the sheet for 5 minutes before transferring to a cooling rack to cool completely. This patience is critical before you even think about frosting.(See the next page below to continue…)