Sugar Cookies

sugar-cookies-2
Photo by Hector Sanchez
Sugar Cookies 3.8 12 5 1
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  • Makes 4-6 dozen cookies, depending on shapes
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    Nutritional Information

    Per Serving

    • Calories 89 calories
    • Calories 43 calories from fat
    • Fat 4 g
    • Sat Fat 2 g
    • Cholesterol 15 mg
    • Sodium 36 mg
    • Protein 1 g
    • Carbohydrate 11 g
    • Sugar 5 g
    • Fiber 0 g

Combine the flour, baking powder, and salt in a large mixing bowl; set aside.Combine the butter and shortening in the bowl of an electric mixer and cream until smooth. Slowly add the sugar, beating on medium. Add the eggs, one at a time, beating well after each addition. Add the vanilla. With a wooden spoon, stir the dry ingredients into the creamed mixture 1 cup at a time.Turn the dough onto a floured surface and divide in half. Place each half on a large sheet of plastic wrap. Flatten into disks about 1 inch thick. Wrap separately then refrigerate at least 2 hours or up to 1 week.To bake, preheat oven to 350° F. Roll to 1/8 inch thick on a well-floured surface. Cut into shapes. Sprinkle with the colored sugar, if desired. Using a spatula, transfer to a large greased baking sheet, sugared-side up. Bake 12 to 14 minutes or until light golden brown around the edges. Transfer to a cooling rack. 

Ingredients

  1. Check 4 cups all-purpose flour
  2. Check 1 1/2 teaspoons teaspoons baking powder
  3. Check 1/2 teaspoon salt
  4. Check 1 cup (2 sticks) unsalted butter, at room temperature
  5. Check 1 1/2 cups sugar
  6. Check 1/3 cup vegetable shortening (such as Crisco)
  7. Check 2 large eggs, at room temperature
  8. Check 2 teaspoons vanilla extract
  9. Check colored or coarse sugar, for decorating

Directions

  1. Combine the flour, baking powder, and salt in a large mixing bowl; set aside.
  2. Combine the butter and shortening in the bowl of an electric mixer and cream until smooth. Slowly add the sugar, beating on medium. Add the eggs, one at a time, beating well after each addition. Add the vanilla. With a wooden spoon, stir the dry ingredients into the creamed mixture 1 cup at a time.
  3. Turn the dough onto a floured surface and divide in half. Place each half on a large sheet of plastic wrap. Flatten into disks about 1 inch thick. Wrap separately then refrigerate at least 2 hours or up to 1 week.
  4. To bake, preheat oven to 350° F. Roll to 1/8 inch thick on a well-floured surface. Cut into shapes. Sprinkle with the colored sugar, if desired. Using a spatula, transfer to a large greased baking sheet, sugared-side up. Bake 12 to 14 minutes or until light golden brown around the edges. Transfer to a cooling rack.