2-3TBSwhole milk(depending on consistency desired)
Preheat oven to 350°F and line a baking sheet with parchment paper.
Put the flour on the baking sheet and bake for 3-5 minutes (you want it to get to a temperature of 165 degrees) and remove it from the oven. Let it cool completely before adding it to your recipe.
1 cup all-purpose flour
Cream butter and sugar together with a stand mixer using a paddle attachment until light and fluffy.
1/2 cup butter, 1/2 cup granulated sugar
Next, add the vanilla, cooled flour and 2 tablespoons milk to the creamed mixture and mix on low speed until dough starts to form a ball. If the mixture seems too dry and crumbly you can add slightly more milk. Add more milk if mixture is too dry and crumbles, just like a teaspoon at a time.
1 tsp pure vanilla extract, 2-3 TBS whole milk
Either eat immediately or form into balls and roll in sprinkles and enjoy!
Make sure to bake the flour— this is not an optional step unless your flour specifically states that it is safe to eat raw. Substitute brown sugar for the regular sugar if you want a more chocolate chip cookie dough taste.Add sprinkles to the dough for more color and sweetness. Or just eat the sugar cookie dough plain.Store sugar cookie dough in the fridge in an airtight container for up to three days.