Thursday, January 30, 2014

Rolled Sugar Cookies Recipe: Perfect. Every. Time.

My stepmom, Marti, has the best recipe for cut-out sugar cookies. The BEST. She said that it was given to her when her kids were younger and she needed something tried and true. After years of making these cookies, the recipe remains the same! These cookies freeze well and look amazing with Royal Icing. They are soft and chewy even after you've had them out for a week.....if they last that long on your counter :)

I've made these before, but today was the first time Sophia got to partake in the event! Loved watching her face light up as she got to add ingredients, roll her dough, and cut out her shapes. I let her pick out which cookie cutters we would use. On that note, cookie cutters make great gifts that can be used over and over for years! I like to find the seasonal sets at Walmart for just a few dollars.

Perfect-Every-Time Rolled Sugar Cookies
Yield: about 24 cookies (2-3" in size)

  • 1 1/4c White Sugar
  • 1c Shortening (butter flavored Crisco is amazing, but margarine works too)
  • 3 Eggs
  • 1tsp Vanilla
  • 3c Flour
  • 1tsp Baking Powder
  • 1/4tsp Salt

Cream sugar and shortening with mixer. Add eggs and vanilla. Combine flour, baking powder, and salt in bowl. Slowly add bowl contents into your mixer. Refrigerate dough overnight and roll the following day for best rolling results. Bake at 350 for 8-10 minutes. They are perfect when the edges begin to turn light brown. Let cool before icing.

You can squeeze out more than two dozen cookies if you roll the dough thin, but I prefer a solid cookie that looks just as good as it tastes.

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