Growing up I felt like we frequently bought those premade packages of refrigerated sugar cookie dough by Pillsbury. They were so effortless to make and I loved them. Sugar cookies have always been a favorite of mine and I didn’t have much free time to make them from scratch.
So lately I have been trying to make the perfect copycat recipe which isn’t easy because they use weird ingredients and “flavors” in their ingredient list. Their cookies don’t actually have butter in them, they use oil and water. I was shocked. I like to use butter in cookies because of the flavor it adds. I did add a little water to thin down the dough for this recipe to get more of the Pillsbury texture. The copycat is still a work in progress but I think these sugar cookies turned out good for sugar cookies. Recipe made 27 cookies for me.
- 1 cup sugar
- ½ cup salted* butter (1 stick) softened
- 1 large egg
- 1 teaspoon vanilla extract
- ½ Tablespoon water
- 1½ cups all purpose flour
- ¼ teaspoon baking powder
- *if using unsalted butter add ¼ teaspoon salt*
- Preheat oven to 350 F. degrees.
- In a large bowl hand cream butter & sugar together. Add in eggs one at a time. Add vanilla. Add water.
- Mix in flour, baking soda, (and salt if using unsalted butter).
- Drop by the tablespoon full onto ungreased cookie sheet.
- Bake 10-12 minutes or until the edges are just slightly browning. Let cool before removing from cookie sheet.