This is the peak of multi tasking heaven for me when I can make one dough and produce three different types of cookies. This is not rocket science I understand but what a time saver! Plus each type of cookie pleases someone in my family and surely someone you are making cookies for.
I started off with Michelle's Soft Sugar Cookies recipe from www.allrecipes.com. The title holds true; these cookies are soft for days after (if you can keep them in the house that long).
I made M&M, Snickerdoodle and plain ol' Sugar cookies. This make about 60 - 70 cookies.
1 cup margarine
1 1/2 cups white sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
optional: 1 cup cinnamon sugar, M&M candies
- Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
- Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight.
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets.
- Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes or until cookie has a golden appearance.