From McCormick.com

These are the best-tasting sugar cookies I have ever made. You know how sugar cookies are usually too dry? These are moist and have more interesting flavor than usual. I have never tried rolling these out and cutting them; I think the dough is probably too soft for that.

1 cup unsalted butter, softened
1 1/2 cups sugar
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 eggs
1 tsp vanilla
2 3/4 cups flour

Preheat oven to 375. In a large bowl, cream butter for 30 seconds with electric mixer. Blend in sugar, cream of tartar, baking soda and salt. Beat in eggs and vanilla. Mix in as much of the flour as possible with mixer. Use a wooden spoon to stir in remaining flour.

Cover and chill one hour or until dough is firm. Shape dough into 1-inch balls and place 2 inches apart on ungreased baking sheet.

Bake 8-10 minutes, or until edges are very slightly brown. Let cool and decorate with glaze as desired.

Glaze:
3 to 4 tsp milk
1/2 tsp vanilla
1 cup powdered sugar

Combine ingredients. Add more milk to thin or more sugar to stiffen, as necessary. Blend in a few drops of food coloring if desired.

Categories: cookies