Any post that begins with a title like that and a picture of rainbow sprinkles can NOT be bad, right?
Especially when it’s followed by an announcement like this:
Sunday (March 13th) marked this here blog’s first anniversary!
In honor of the occasion, I celebrated by making a batch of these amazing sugar cookies that I used to make all. the. time. in college, but for some reason haven’t made in over four years.
And then in
good slacker blogger fashion, I promptly got busy with life and failed to post about either the blog’s milestone or the cookie recipe.
I can assure you that the recipe for these cookies was worth the “belated anniversary post” wait.
When I made these cookies in college and took them into work, one of my managers tried to convince me to go into the cookie-making business and sell them at the mall (maybe I missed my calling. . .), and when I made them on Sunday, B may have used the words “fluffy clouds” to describe their goodness.
Because, yes, they really are that good!
1 cup butter
2 ½ cups sugar
1 cup milk
1 teaspoon vanilla
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 can vanilla frosting (I use whipped white frosting)
- In a large bowl, cream butter and sugar, then beat in eggs and vanilla.
- In a separate bowl, combine flour, baking powder, and baking soda. Stir into the sugar mixture alternately with the milk.
- Drop by heaping tablespoonfuls onto ungreased cookie sheets (space at least 3 inches apart so cookies have plenty of room to spread).
- Bake at 375 degrees for 12-15 minutes or until light brown.
- Remove from cookies sheets to cool on wire racks.
- When completely cool, frost the cookies and decorate with rainbow sprinkles.
THANK YOU from the bottom of my heart for being a part of this first-year-of-blogging adventure!!