Delicious Holiday Sugar Cookies

Cut-out sugar cookies split bakers into two camps: those who want crisp, snappy cookies, and those who want pillowy soft ones that bend slightly. This is firmly in the soft camp, thanks to a great-grandmother’s trick of using soured milk in the dough.

Adding two teaspoons of vinegar to a half cup of milk creates instant sour milk (the same chemistry as buttermilk). The acidity activates baking soda for tender lift, while keeping the cookies pale and soft instead of golden and crisp. Don’t substitute actual buttermilk; the recipe is calibrated for the milder sour-milk version.

The dual leavening (baking soda plus baking powder) gives these cookies their signature puffy rise. They hold their cut shape while baking up tall and tender, perfect for icing and decorating.

Use an Airbake or insulated cookie sheet if you have one. The double layer of metal prevents over-browning on the bottom, keeping the cookies pale and soft as the recipe intends. Standard sheet pans work but bake fast, so watch them.

Roll the dough on a lightly floured surface to about a quarter inch thick. Thinner cookies turn crisp; thicker stay tender. Cut shapes, transfer carefully, and bake just until the edges are barely set and the centers still look soft.

Decorate with royal icing, sanding sugar, or a dusting of plain sugar before baking.

Pro Tips

• Chill the rolled dough 30 minutes before cutting for cleaner shape edges.
• Pull cookies at exactly 10 minutes. They look underdone but firm up as they cool.
• Cool on the pan 2 minutes before transferring or they’ll break.
• Layer cooled cookies between parchment in airtight tins for 1 week storage, or freeze 3 months.

Variations

• Add 1 teaspoon of almond extract to the dough for a wedding-cookie flavor.
• Stir in 1 tablespoon of fresh lemon zest for citrus brightness.
• Sprinkle with colored sanding sugar before baking for sparkly holiday cookies.