A traditional butter cookie dough rolled into a ball and covered in powered sugar makes these pretty little things. This is a super simple and relatively quick recipe. No chill time is required, so it’s a great go-to for last minute, simple cookies. I baked these not too long ago after a late night at the theater seeing Matilda with the mini for her birthday. The following day was her class holiday cookie party, so I whipped these up at 11:30pm and was in bed by 12:30. How’s that for fast?!
3 c. sifted flour
1 c. butter
¾ c. granulated sugar
2 tsp. vanilla
1 tsp. baking powder
½ tsp. salt
1 c. powdered sugar
Preheat oven to 350° In a small bowl, mix together the flour, baking powder and salt. In the bowl of your stand mixer or with a hand mixer, cream the butter on medium high for 5 minutes. Add the granulated sugar and mix until incorporated, then add the vanilla and egg.
On low speed, mix the flour into the butter, then add the milk until just combined. Line your cookie sheets with parchment paper, and using a small cookie scoop, scoop and place your cookies on the sheet leaving at least 2 inches between cookies.
Bake the cookies for 8-10 minutes and let cool for several minutes on the sheet before transferring to a cooling rack. Once the cookies have cooled completely (it’s super important they are completely cooled) place them in a plastic bag with powdered sugar and coat evenly. Do this step in bathes, and remove the cookies from the bag and store them in an air-tight container for up to 2 weeks.