We’ve been making this Sugar Cookie recipe in our family for about 40 years now. You can’t really improve on perfection!! These cookies are thick and soft and sugary – just like they should be. No fancy decorating here – we like a thick layer of butter cream frosting spread with a knife and topped with nonpareils.
Sugar Cookies
1 1/2 cup shortening
2 cups sugar
4 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1 teaspoon salt
5 cups flour
Directions
- Preheat oven to 350 degrees.
- In a stand mixer, beat the shortening and sugar until fluffy.
- Add eggs and beat well. Add vanilla, beat.
- Add the flour, salt, and baking powder and mix until thoroughly combined. Should form a soft dough.
- Roll dough out on a floured surface. I like to roll mine about 1/4″ thick. Cut with cookie cutters and place on parchment lined (or ungreased) cookie sheet.
- Bake for 8-10 minutes.
- Cool and frost.
Buttercream Frosting
1/2 cup butter, softened
2 teaspoons vanilla (or more)
4 cups powdered sugar
about 5 tablespoons milk
Beat all ingredients. Add more milk or powdered sugar to get nice spreading consistency.
