Classic Sugar Cookies

These are the perfect cookies. They're not too sweet so you won't end up in a guilt ridden sugar coma after finishing two. I like baking a few just a tad bit longer than suggested, until they reach a golden color. These cookies come out slightly harder and are perfect for dipping into a mug of tea.

3 cups all-purpose flour

3/4 teaspoon baking powder

1 cup salted butter, softened

1 cup sugar

1 egg

1 tablespoon milk

Sift together the flour and baking powder and set aside. Using an electronic mixer, beat together the butter and sugar until it is light in color. Add in the egg and milk, beat until incorporated. With the mixer on a low speed gradually add the flour mixture, beat until the mixture pulls away from the sides of the bowl. Divide the dough in half, wrap both halves in saran wrap and refrigerate for 2 hours. 

Preheat the oven to 375°F. Sprinkle powdered sugar over a clean surface and roll out one of the refrigerated dough packages to 1/4 inch in thickness. Cut the dough into desired shapes, placing them 1-inch apart on a greased baking sheet. Bake for 7-9 minutes, or until the cookies begin to turn slightly golden brown. Repeat with the second dough package.

This recipes makes roughly 3 dozen cookies. 

Adapted from Alton Brown