I’ve been searching for a delicious homemade sugar cookie recipe, and after much testing, I’m happy to say I found it! My mom made baking cookies a Christmas tradition, but Millie, Welles, and I are making these cookies any chance we get!
Sure, they’re more work than slice-and-bake or store-bought, but I promise they’re worth it. And oddly, they’re even better the next day.
I actually double this recipe and wrap the extra dough in saran wrap. You can also freeze the dough and just let it thaw in the fridge when you’re ready to bake more. You can bake these cookies all year round, using whatever cookie cutters you have. Of course, I pulled out my festive holiday cookie cutters for Christmas.
I hope you get the chance to make these delicious homemade sugar cookies for your loved ones. Happy Holidays!
Cookie Recipe
3/4 Cup Shortening
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla Extract
2 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
Beat shortening; gradually add sugar, beating until fluffy. Add eggs and vanilla; mix well.
In a separate bowl, combine dry ingredients; then add to creamed mixture, mixing well. Divide dough in half; wrap in waxed paper or parchment, and chill for at least 1 hour.
*You can also freeze the dough and thaw it to bake later; just be sure to wrap it twice in cling wrap before placing it in the freezer.
When you’re ready, take your first ball of dough out of the fridge. Keep the remaining dough chilled. Roll in 1/4 inch thickness on a floured surface (the thinner, the better to keep their shape while baking); flour rolling pin as well to avoid the dough from sticking!
Cut dough with preferred cookie cutters. Coat your cookie cutters with flour to make cutting easier. Then, place on a cookie sheet lined with parchment paper. Bake at 350 degrees for 10-12 minutes until edges are lightly browned. Cool cookies on a wire rack. Repeat with the remaining dough. Frost with decorator frosting once cool. The recipe should yield approximately three dozen, but I usually only get about two dozen!
Easy Decorator Frosting Recipe
Simply mix 2% milk and confectioners sugar in a bowl until you have a thick, peanut butter consistency icing. If it’s thick, it won’t run off the cookies! Add food coloring of your choice. I usually do red and green and leave one white. From there, I use either an icing knife or the back of a spoon in a circular motion to spread the icing. I top it with fun sprinkles and use a toothpick to help me make cute designs.
Once iced, I let the sugar cookies dry on a cooling rack for at least a few hours before putting them in a tin. Layer wax paper between the cookies to protect your decorations!
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