Prep 30 mins
Cook 10 mins
This is my absolute favorite sugar cookie recipe. These cookies are so moist. They remain fresh-tasting for two weeks after baking, where a lot of sugar cookie recipes I've tried turn crunchy and brittle after a day or two. Please note that in the ingredients, the amount of flour may be a bit off. You may need to use more or less flour than indicated for desired consistency. Much of the time, my family doesn't use measurements. Grandma Shadduck advised on the recipe card, "Use enough flour to make dough stiff enough to roll out well, and roll them out thick to keep cookies soft." Give these a try. They're delicious!
- 1 cup shortening (original recipe calls for lard)
- 2 cups sugar
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 cup light corn syrup (white)
- 6 1⁄2-7 cups flour (Amount may vary. Please see recipe description for explanation.)
- Preheat oven to 350°F.
- In a large mixing bowl, cream together shortening, sugar and eggs.
- Stir in milk and vanilla.
- Stir in baking powder, baking soda, salt and corn syrup.
- Add enough flour (a little at a time) to make dough stiff enough to roll out well.
- On a generously floured work surface, roll out dough with a lightly floured rolling pin to 1/2-inch thickness. With flour-dipped cookie cutters, cut into desired shapes.
- Place cookies on a lightly greased cookie pan, making sure to space two inches apart.
- Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
- Decorate with icing of your preference (if desired) and store in an air-tight container.