Sugar Cookies are a soft, mildly sweet cookie that are commonly decorated with icing and/or sprinkles. Most recipes that I have seen are cookies made from dough rolled out and cut into shapes using a cookie cutter. When making the cookies for this post, I used a 3-inch round cookie cutter.
This recipe comes from my Aunt Nancy by way of my Aunt Jane. Aunt Jane asked her daughter, Debbie, to mail me some of her recipes. This Sugar Cookies recipe was one of those recipes. Aunt Jane noted that this recipe was a favorite of her son, Bill. I can see why! They are a very good cookie!
The cookies are good plain or with a little icing. Adding icing will make the cookies a little more sweet. I included a simple confectioners' sugar icing recipe with this recipe. The icing is spread on the cookies using the back of a spoon. Food coloring can be added to the icing if you'd like a colored icing.
Another Sugar Cookie recipe that you might like is Vanilla Sugar Cookies. Vanilla Sugar Cookies use vanilla sugar both in and on the cookies.
I hope you enjoy the Sugar Cookies!
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup shortening
- 1 1/4 cup granulated sugar
- 2 jumbo eggs
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 3 cups confectioners' sugar
- 2 teaspoons almond oil, optional You can use the flavoring of your choice, or no flavoring.
- 6-8 tablespoons milk or water
- Preheat the oven to 350F.
- Combine the flour, salt and baking powder then set aside.
- Blend shortening and sugar.
- Add the eggs, milk and vanilla.
- Add the flour mixture to the egg mixture.
- Roll to 1/8-inch on floured surface.
- Cut with cookie cutters.
- Bake on an ungreased cookie sheet for about 6-minutes.
- Let cookies cool on the cookie sheet for a few minutes then remove to wire rack to cool completely.
- Frost using the icing recipe below or use your favorite frosting.
- Sift the confectioners' sugar into a bowl.
- Whisk in the milk or water, one tablespoon at a time until the icing is smooth and thick enough to coat the back of a spoon. If the icing is too thin, add more confectioners' sugar. If the icing is too thick, add more milk or water.
- You can put icing in smaller bowls and add coloring, if you'd like. Make sure the consistency is still smooth and thick enough to coat the back of a spoon.
- Using the back of a spoon, spread the icing over the cookies.
- If you'd like, add other decorations.
- Let the icing harden for 20-30 minutes.