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Michelle's Soft Sugar Cookies

Reviewed: Dec. 7, 2013
I should have reviewed this a long time ago as I make these all the time and EVERYONE loves them! I use butter instead of margarine and Cake and Pastry flour instead of all purpose. I double the vanilla. The dough goes in the fridge for an hour or so then gets rolled out thick and cut in to circles. Underbake them...8 min tops. Ice them with a buttercream...amazing. So soft, and they taste like a cupcake in cookie form! These don't make great shaped cut outs but thats ok. You can just decorate basic shapes like circles with cool sprinkles and candy. AWESOME cookies!
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