Prep 15 mins
Cook 28 mins
Tender and delicious, these are the sugar cookies I've been making for twenty-something years! The dough must be chilled thoroughly, so I usually just mix it up the night before I want to do my baking. Frosting for Sugar Cookies is great on these!
- Cream shortening, butter, and sugar together; stir in eggs and vanilla; stir in flour, baking powder, and salt until dough (which will be very soft at this point) comes together.
- Cover dough and refrigerate 6-8 hours or, preferably, overnight.
- Once dough is thoroughly chilled (it will be stiff at this point) roll out about 1/6" thin on a lightly floured surface; cut cookies into desired shapes and place them onto an ungreased or parchment-lined baking sheet.
- Bake at 375° for 7 minutes or just until edges of cookies begin to brown; allow cookies to cool on baking sheet for 1-2 minutes; remove cookies to cooling rack to cool completely.
- NOTE: Yield will depend upon size of cookies and upon how thin you roll the dough ~ Dough rolled 1/6" thick yields 48 three-inch cookies.
I have been using a recipe from a competitor site with over 2000 reviews and this recipe kicked it's butt! It's SO easy and the cookies came out so delicious. I didn't change a thing and they were perfect. The amount of cookies this makes per batch is perfect, as well. I will just note some things I think are important in all cookie baking: butter or shortning should be at room temperature, naturally - no microwave. Eggs should be at room temperature, as well. Thank you for this easy, awesome recipe!!!!
these REALLY ARE are good! I doubled recipe after reading the reviews, but ended up only using half. So one batch is PLENTY! Iced with store bought vanilla frosting and holiday sprinkles. These were perfect for halloween cut-outs. I tinted the dough orange. Will make again using same additions. TY for posting. (7-8 minutes cook time for my oven and they do look/feel undone but cook more once left to sit on pan).
These were just delicious. The blend of butter and shortening give these the best that each has to offer in baking - an pillowy texture from the shortening with a nice crispy exterior from the butter. (Though nice and crispy, I did not have any browning at 7 minutes but the cookies were perfectly done. Would suggest going with time, not color for best results.) I was a little worried because my dough was not nearly as soft as the recipe implied but the cookies were perfect. Should also mention that the dough on this was much easier to work with than other sugar cookies. Thanks!