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Garretts Special Sugar Cookies, modified from

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Serves 3 dozen cookies | Prep Time 30 minutes | Cook Time 9 minutes

Why I Love This Recipe

I picked this recipe because I do not have a family recipe and I love sugar cookies. so I googled sugar cookie recipes and looked for one that would work well with this project. See ingredient list for classification of the different ingredients. The unmixed dough is a heterogeneous mixture. If you burn the cookies, they turn dark brown, which is a sign that there is a chemical change. When the dough bubbles because the baking soda releases carbon dioxide, which is another chemical change. When you flatten the dough, that is a physical change. Also, when you cut little stars, that is a physical change.

Submitted by: "Garrett O"

Ingredients You'll Need

3 cups all-purpose flour (Homogeneous mixture)
3/4 teaspoon baking powder (Homogeneous mixture)
1/4 teaspoon salt (pure substance, NaCl)
1 cup unsalted butter, softened (Homogeneous mixture)
1 cup sugar (pure substance, C12H22O110
1 egg, beaten (heterogeneous mixture)
1 tablespoon milk (Homogeneous mixture)
Powdered sugar, for rolling out dough (Homogeneous mixture)


Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

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