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In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time mixing well after each. Combine the flour, baking powder and baking soda; stir into the sugar mixture alternately with the milk. Drop by heaping tablespoonfuls onto ungreased cookie sheets.
No Fail Sugar Cookie – NFSC Ingredients 2 cups unsalted butter 2 cups sugar (white granulated) 2 eggs 1 Tbsp vanilla extract or desired flavoring 6 cups flour 1/2 tsp. baking powder
Two hints that I have found helpful are that sugar cookie dough usually does not take kindly to rough handling; they can become tough. Gentle encouragement with the rolling pin helps make for a soft cookie. Be careful on the re-rolls not to incorporate too much extra flour, too.
To make a cookie cakey, you need moisture. The more moisture in your cookie dough, the softer, fluffier, and more tender it will taste. Butter is your best friend, eggs are fantastic, but what’s crucial for cake-like cookies is an additional liquid or liquid-y solid.
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