In my totally unbiased opinion, my family’s sugar cookies are the best. I’ve been really into holiday baking this year (see here and here), and no holiday season is complete in my family without this signature recipe from my mom’s side. The key to a great sugar cookie is shortening and not using too much flour as you cut the cookies out – too much makes the finished product kind of… hard and flavorless. Luckily, I’ve been making this particular cookie and frosting recipe since I was a toddler. Enjoy!
1 c shortening (half butter – soft)
- In today’s terms, this means you actually need 1/2 c shortening and 1/2 c soft butter. This is an old recipe.
- I also recommend using room temperature butter. It mixes better.
1 ½ c sugar
1 t. vanilla
3 ½ c sifted flour (I don’t sift mine)
2 tsp baking powder
1 ¼ tsp salt
Mix shortening, sugar, eggs and vanilla
Stir in sifted dry ingredients, mixing well.
Chill dough several hours.
Preheat oven to 375.
Roll out small portions on dough on lightly floured board to 1/8″ thickness. Cut with floured 3″ cookie cutter.
Place on ungreased baking sheet.
Sprinkle with colored sugars, nuts, etc. or frost after baking.
Bake in 375 oven 10-12 min or until delicately browned. Cool on racks.
Makes 5-6 dozen.
6 Tbsp soft butter
1/3 tsp salt
1 lb. powdered sugar
4 Tbsp milk
1 tsp vanilla
Cream butter in mixing bowl
Add sugar, salt, milk and vanilla. Beat until smooth and of spreading consistency.
If necessary, thin with additional milk.
For orange or lemon frosting: substitute 4 Tbsp orange or lemon juice for the milk and 1 tsp of grated orange or lemon peel.