Here's my sugar cookie recipe. I usually add lemon zest to the dough for Ostara.

It's a highly malleable recipe; I'll be using it to make some snicker doodles later this week. SUGAR COOKIES This recipe yields a particularly soft, chewy, and delicious cookie. I make them frequently during the Sabbats of Yule, Imbolg, Ostara, and Midsummer. Best results are achieved by measuring out the sugar and flour with a digital scale, if you have one. 2 1/4 Cups (11 1/4 oz.) all-purpose flour 1/2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. table salt 1 and 1/2 Cups (10 1/2 oz.) granular sugar, plus 1/3 Cup for rolling 2 oz. cream cheese, cut into 8 pieces 6 Tble (3/4 stick) butter, melted and still warm 1/3 Cup vegetable oil 1 large egg 1 Tble milk 2 tsp. pure vanilla extract, the very best quality that you can afford (I prefer Penzy's vanilla, albeit's expensive) The zest of one large freshly grated lemon (optional) METHOD Adjust oven wrack to middle position. Line cookie sheets with parchment. Pre-heat oven to 350-degrees F. I also use a one tablespoon-sized cookie scoop to form my drop cookies. (I am the Martha Stewart of Witches, y'all!) Sift together the flour, salt, baking soda, and baking powder into a medium bowl. In a large bowl add 1 1/2 Cup sugar, the cream cheese, and the melted butter. Whisk until combined. Add oil and whisk until incorporated. Next add the egg, milk, vanilla, lemon (if using), and continue to whisk until smooth. Add flour in three batches (helpful to prevent making a mess with a stand-mixer) and mix using a beater blade or a rubber scraper/ spatula until a soft and uniform mass of dough is formed. Chill for a minimum of 2 hours in the freezer. Scoop dough into 1 tablespoon-sized potions and roll between your hands to form a uniform ball of dough. Roll balls of dough in a shallow saucer of the remaining 1/3 Cup of sugar to coat. Evenly space 12 balls of dough on each lined cookie sheet. Using the bottom of a 1/4 cup-size dry measuring cup (which is 2-inches across in diameter), gently flatten out each cookie until it also measures 2-inches across. Sprinkle the tops of each tray evenly with 2 tablespoons of the remaining sugar from the saucer. Bake 1 tray at a time until edges are set and just beginning to golden, about 11 to 13 minutes; rotate cookie sheet after 7 minutes. Cool wracks on baking sheets for five

minutes. Using a wide spatula/ pancake turner transfer cookies to wire wrack and cool to room temperature. I have found it helpful to chill the waiting tray of cookies in the freezer until it is time to bake them.