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Shirlee's Sugar Cookies

These are perfectly crisp on the outside with a slight chewiness on the inside. Dress them up for Hanukkah with pretty blue sugar or other holiday decorations.
Course Desserts
Cuisine Jewish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 cookies


For the Cookies

  • 1/2 cup butter or margarine
  • 1 cup sugar
  • 1 egg well beaten
  • 1 tbsp. milk
  • 1/2 tsp. vanilla
  • 1 1/2 cup flour
  • 1 tsp. baking powder
  • 1/4 tsp. Kosher salt
  • sugar
  • 2-4 tbsp. milk

For the Icing

  • 1 cup confectioner's sugar
  • 1/2 tsp. pure vanilla extract
  • 2-4 tbsp. milk
  • assorted colored decorative sugars


Make the Cookies

  1. Cream butter or margarine. Beat in 1 cup sugar, egg, milk and vanilla.
  2. Add flour, baking powder and salt to butter mixture. Mix well. Cover and refrigerate 3-4 hours or until dough is firm.
  3. Preheat oven to 375 degrees. Roll dough into small balls, about 3/4" in diameter. Place 2" apart on lightly greased cookie sheets. Flatten tops with the bottom of a glass dipped in sugar.
  4. Bake 8-10 minutes or until cookies are lightly browned around the edges.

Make the Icing

  1. In a small bowl, whisk together the Confectioner's sugar, vanilla, and 2 tbsp, milk. Add more milk, by the tbsp, as needed, to get the consistency and sweetness you desire.
  2. Take each cookie and dip it face down into the icing. Then either sprinkle different colored sugar on top of each one, or dip the entire cookie face down into individual plates or bowls of colored sugar. Allow to sit for a few minutes for the sugar and icing to come together and settle, before serving. NOTE: These can be frozen in a plastic bag or airtight container.