Classic Sugar Cookies are just like Mom used to make. These taste exactly like the beautiful sugar cookies from fancy cookie bouquet stores, maybe even better. When I was growing up, my mom always made decorated sugar cookies to celebrate any season. The best part about this recipe: there's no need for the dough to firm up in the refrigerator. The cookies are ready to roll and bake right away. Have fun!
High Quality Ingredients
Sugar cookies are one of those treats where you really can't skimp on the ingredients. Use the best quality vanilla and almond extracts you can find, not imitation flavorings. I also recommend using real butter, not a butter substitute or margarine. This recipe does include shortening, which helps the cookie have that distinctive soft texture but I don't recommend swapping the shortening for added butter.
How you roll out the dough is the most important part of the sugar cookie-making process. Although it's very tempting to roll the dough quite thin, that will result in a crunchy cookie that will likely brown around the edges while baking. I recommend you roll the dough out to about 1/2 inch. But there's no need to go thicker than that, otherwise the cookies won't bake properly. With this recipe for Classic Sugar Cookies, the cookies will turn out just like the fancy ones you see created for those special cookie bouquets. If you truly prefer a thinner cookie, just be sure to be consistent with each roll of the dough and adjust the baking time. A thinner cookie will finish baking must faster.
Perfect Cookies for Decorating
One of the things I love best about this recipe is the cookies are sturdy enough to allow for any decorating design, sprinkles or additional treats you want to place on top. Unlike a lot of cookies which spread out and lose their shape while baking, this recipe will maintain the size and shape that you choose when cut through the dough with the cookie cutter. Try my Best Buttercream Frosting for a delicious frosting for these yummy cookies.
Classic Sugar Cookies
- 1/2 cup shortening
- 1/2 cup butter softened
- 1 cup sugar
- 1 egg
- 1/2 cup milk
- 1/2 teaspoon white vinegar
- 4 cups flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Preheat oven to 375°
- In a medium sized bowl or mixer, cream together shortening, butter, sugar and egg.
Make Sour Milk
- Combine milk with vinegar in a small bowl and allow to sit for about 15 minutes. This will create a sour milk, which is perfect for this recipe
- In a large bowl, mix together flour, salt, baking powder, soured milk, almond and vanilla extracts.
- Combine creamed butter and sugar mixture with the flour mixture. The dough will be sturdy and ready to roll out. Roll quite thick, about 1/2 inch. Cut into desired shapes using cookie cutters.
- Roll dough out quite thick, about 1/2 inch. Cut into desired shapes using cookie cutters.
- Bake for 9-10 minutes on a cookie sheet lined with parchment paper.
- Frost with your favorite vanilla frosting.
Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.