Grandma's Sugar Cookie Recipe

Prep Time: 15 Minutes
Cook Time: 7-8 Minutes
Servings: Approx. 30

The Icing

Add 1 stick of butter and 1 lb of powdered sugar into the bowl and begin mixing slowly.
Drizzle in some milk (we prefer 1%) until you have reached the desired thickness.
Once smooth, add in lemon juice little by little until you reach the desired taste. The lemon should only be there to bring out the flavors. You will know you have enough once you don’t taste powdered sugar flavor anymore.
Allow to sit at room temperature for easy spreading. Freeze any leftover icing in an airtight container.

Thoroughly cream butter, sugar, lemon juice, and vanilla.
Add the egg and beat until fluffy.
Stir in milk.
Sift dry ingredients in a separate bowl before stirring them into the wet mixture.
Blend until all ingredients are mixed fully.
Divide into two balls, wrap and chill for 1 hour.
On a floured surface, roll half the dough to 1/8 inch thickness. Be sure to add flour to rolling pin and a little sprinkle of flour on top of the ball so it does not stick. Do not over-flour.
Using cookie cutters of your choice, cut into shapes. Wiggle the cutter a bit before removing from dough for easy removal.
Lay flat on baking sheet covered in wax paper. Leave about a half inch of space between each cookie.
Bake at 375 degrees F for 6-8 minutes. 7 to 7.5 minutes will most likely be the perfect amount of time for you. 7 gave us softer results that were more “gooey cookie” like but broke easily while 7.5 was the perfect consistency that did not break and allowed for icing while still being soft.
Allow to cool for a few minutes on the baking sheets before moving to wire racks to cool completely.
Ice and decorate cookies! We find that it’s best to ice and decorate one by one so that the sprinkles stick to the icing. If the cookie is a little warm, it will make for a smoother icing job but can melt the icing if too warm.