Mark’s Signature Sugar Cookies

ARE YOU READY for the egg-free, soy-free, nut-free, low-lactose, low-nickel COOKIE OF YOUR LIFE?!!!

You will need…

  • 2 sticks butter, softened — we used lactose-free butter
  • 3/4 cup white sugar plus 1 tbsp brown sugar
  • 1 tablespoon white vinegar
  • 1 heaping and overflowing teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • If needed: 1 to 2 tablespoons of milk to bring the dough together, or if you have not quite enough butter on hand, the extra splash of milk should make up for that and/or add an extra element of moisture if the dough is looking too dry. Any lactose-free milk, full-dairy milk, or just a splash of water should work.

Directions:

  1. Preheat oven to 350. Line two to three cookie sheets with either parchment paper or aluminum foil, whichever you have on hand. It’s important to line the sheets so the cookies will come off easily, and you won’t have a lot of clean-up afterwards or any need to grease the sheets.
  2. In a large bowl using a large wooden spoon, cream together the softened butter with your two sugars, mixing vigorously for as long as you possibly can until the mixture is light and fluffy.
  3. Mix in the vinegar and vanilla extract. Remember that the ugly smell of the vinegar will bake out, and the vinegar’s job is to allow the cookies to rise a bit and have an excellent texture, just leaving a bit of a tangy flavor after baking.
  4. Mix in the flour and baking soda.
  5. Scoop out about a tablespoon each of dough for every cookie and roll it into a nice, even ball. Place on the lined cookie sheet.
  6. Now you have a choice: you can keep the cookies super-round for a tea cookie style that will take a bit longer to bake through, or you can slightly flatten them with your hand for a more traditional winter holiday-looking style of sugar cookie. Either way works; it’s totally up to you, because remember, YOU are the one eating these cookies, it’s your kitchen, so you get to decide! 😉
  7. Bake at 350 degrees for 10 minutes or until cookies are golden brown.
  8. Let cookies cool for 3 minutes on the cookie sheets. Then you know it’s time to start eating them!

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