Soft Italian Sugar Cookies

"This is a bit different than the other recipe on this site as it does not use buttermilk and has a lot less sugar. Found it in a Simple & Delicious magazine."
photo by Pam H. photo by Pam H.
photo by Pam H.
photo by CookingONTheSide photo by CookingONTheSide
photo by CookingONTheSide photo by CookingONTheSide
photo by CookingONTheSide photo by CookingONTheSide
photo by CookingONTheSide photo by CookingONTheSide
Ready In:
3 dozen




  • In a large mixing bowl, cream together shortening and sugar.
  • Beat in eggs and vanilla.
  • Combine flour, baking powder, and salt together (I use a whisk) and gradually add to the creamed mixture and mix well.
  • Shape dough into 1-1/2" balls.
  • Place 1 inch apart on ungreased baking sheets.
  • Bake at 400 degrees for 8-10 minutes or until lightly browned.
  • Remove to wire racks to cool after 2 minutes.
  • ****FOR ICING****.
  • In a small bowl, combine the milk, butter, vanilla and confectioners' sugar until smooth.
  • Tint with food coloring (I prefer the gel) if desired.
  • ****DECORATING****.
  • Dip the cooled cookies into the icing.
  • Sprinkle with colored sugars if desired.
  • Place on waxed paper until icing is set.

Questions & Replies

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  1. cookiefrostingrocks
    These are truly a lovely cookie. Very low sweetness until you frost them, then they are glorious.
  2. grfox33
    These are great. Hubby loved them. His mother was a great baker and made a fantastic soft rolled cookie. One that is hard to make because the dough is so soft. But oh so delicious. So thankyou, these are so easy...and so good. The family will enjoy for years.
  3. MicheleE
    A nice sugar cookie when you don't want to go to all the work of cut-outs. I flattened the dough slightly before baking on parchment paper. Will definitely make again; adding to my collection of favorites!!
  4. JoeyMiraglia
    They are soo good, made them without the icing and they are very tasty just as the recipe is. I also made them last week with splenda and smart balance butter substitute as the shortening and they came out great! Thanks for the post!
  5. cass and sam
    i only used the frosting and it was really good...mine always ends up w/more of a beige color though from that little bit of vanilla. is it just me? how does your look so white?


  1. galleyport
    I made these today using the medium cookie scoop. I added colored mini chocolate chips that I buy at an Amish store. They baked for 10 min but They could have been flattened a bit to cook in less time. They came out super! Biscuit-like and not too sweet. This recipe could be used for shortcakes. Very versatile.


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