These sugar cookies are the Kraft singles of cookies. There’s nothing gourmet about them. If you roll them in sprinkles they will scream “bake sale”. I love them.
- 2 sticks butter, at room temperature
- 2 cups sugar
- 2 large eggs
- 1/2 cup neutral oil
- 1 1/2 tsp vanilla extract
- 1 TBSP dried milk powder
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup whole milk
Preheat oven to 350 degrees. Cream butter and sugar until pale, thick and fluffy with a paddle attachment. Add eggs, oil, vanilla and mix. Add flour, salt and baking soda and mix to combine. Mix in milk. Drop or scoop 3 TBSP mounds onto a parchment-lined cookie sheet – only 5 or 6 cookies per sheet as they spread considerably. Bake 18-20 minutes, until the edges are light brown and the center is still gooey.
To roll in sprinkles, or cinnamon sugar: Scoop onto cookie sheets, chill in the refrigerator for 30 minutes, then roll in desired coating. Bake as directed.
This recipe is adapted from Christina Tosi of Momofuku Milk Bar. She bakes these sprinkled with cinnamon sugar in a 9×13″ pan for 25 minutes. Cut into bars and extra gooey in the center, they are equally delicious.