I always bake crisp cookies....I think they keep their shape better.
Linda C

This is the one that I finally settled on after searching for years to duplicate my grandmother's soft sugar cookies:

Soft Sugar (roll out) Cookies

1 cup (2 sticks) butter
2 cups sugar
2 eggs
3/4 cup milk
1 tsp vanilla
1 tsp soda
1 tsp salt
3 1/2 cups flour

Beat butter and sugar together until light. Beat in eggs, milk, vanilla.
Whisk together dry ingredients, add to creamed mixture.
Chill well (overnight if possible), roll out, cut into shapes. Place on ungreased baking sheets.
Decorate with colored sugars, sprinkles, nuts, raisins, chocolate chips, gumdrops, etc. before baking, or icing after baking.
Bake 375 for 7 minutes, or just until edges start to brown. Makes 6-7 dozen, depending on size.

Cindy

These are the best cutout sugar cookies!!! So tender.

DELUXE SUGAR COOKIES

1 1/2 cups powdered sugar
1 cup margerine or butter softnened
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tarter

mix powdered sugar, margerine,egg, vanilla, and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.

Heat oven to 375. I bake mine at 350. 7-8 minutes or until edges start to just turn golden.

I forgot to add that I use the buttercream frosting recipe on the C&H Powdered sugar bag, only I use heavy whipping cream for the milk. SOOOOOOOO good.