This is a recipe for the very best sugar cookies you'll ever make. Be sure to read entire recipe, most especially the notes at the bottom, before making these cookies.
If you learn better visually, we've provided astep-by-step tutorial withphoto instructions.
2/3 cup shortening, or butter
1 1/2 cups sugar
2 large eggs
2 tablespoons milk
1 teaspoon pure vanilla extract
3 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Early in the day or the day before: In a large bowl cream the shortening and the sugar. Add the eggs, extractand milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.
Preheat oven to 400 F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick.
With floured cookie cutter, cut into shapes. Re-roll trimmings and cut. Place cookies 1/2 inch apart on cookie sheets. Decorate*** Bake 8 minutes or until very light brown. With pancake turner, remove cookies to racks; cool. Makes about 6 dozen cookies.
*I've found that if you want "sturdy and tasty" cookies you should use 1/2 shortening and 1/2 butter. Shortening makes cookies sturdy and butter makes them tasty.
** Rolling Hints: Sue B. says: " Roll the dough out BEFORE chilling and then chill. I roll out my sugar cookie dough right after it is mixed up between 2 sheets of waxed paper, place it on to a flat baking sheet and put it in the fridge. Continue until all the dough is rolled out, stacking the dough sheets on top of the first one. You will go through a lot of waxed paper, but the convenience is worth it for me. When you're ready to cut them out, take out one sheet at a time, peel off the top waxed paper, lightly rub some flour onto the dough, replace the waxed paper and flip the dough sheet over. Peel off the now top sheet of waxed paper and you're ready to cut out your cookies. Collect the dough scraps in a plastic baggie so they don't dry out, re-roll when you have enough for a large sheet. I reuse some of the waxed paper sheets for re-rolling the scraps. A couple tips..... If the waxed paper slips on the counter while rolling, wipe the counter with a damp cloth. And while rolling the dough, sometimes the bottom waxed paper wrinkles, flip over the dough and waxed paper, release waxed paper and re-roll. This method of rolling out cookie dough has been a real time and mess saver for me." ShadoeRose says: "I have found that it is difficult to roll if attempting to do so immediately after taking out of the refrigerator. Take a portion of the dough out and put the rest back in the refrigerator as you don't want the dough to get to room temperature. Let the piece you are working with, warm slightly but keeping beneath room temperature. Experiment with different lengths of time of warming until you find the temperature you find the easiest to work with."
***To decorate with colored sugars: Prepare cookies by brushing with heavy cream or an egg white slightly beaten with 1 tablespoon of water. Sprinkle with decorative toppings.
***To decorate with food colors: Mix 1 egg yolk and 1/4 teaspoon water. Divide mixture among several custard cups. Tint each with different food color to make bright colors. (If paint thickens while standing, stir in a few drops of water.) Paint designs on cookies with small paint brushes.
Instructions with Photos
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
| Nutrition Facts (per serving) |
|---|
| 84 | Calories |
| 4g | Fat |
| 11g | Carbs |
| 1g | Protein |
Show Full Nutrition Label
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| Nutrition Facts |
|---|
| Servings: 36 |
|---|
| Amount per serving |
| Calories | 84 |
| % Daily Value* |
| Total Fat 4g | 5% |
| Saturated Fat 2g | 8% |
| Cholesterol 13mg | 4% |
| Sodium 71mg | 3% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 0g | 0% |
| Total Sugars 8g |
| Protein 1g |
| Vitamin C 0mg | 0% |
| Calcium 22mg | 2% |
| Iron 0mg | 1% |
| Potassium 9mg | 0% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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FAQs
My tall cookie trick.
Roll your cookie dough into tall balls instead of perfectly round spheres. Taller balls of cookie dough ensure thicker cookies.
How old is the sugar cookie? ›
History. Sugar cookies have a plain flavor and have been made for centuries. The popularity and availability of sugar cookies rose when sugar became widely available. The sugar cookie is believed to have originated in the mid-1700s in Nazareth, Pennsylvania.
Is sugar cookie dough supposed to be crumbly? ›
To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.
How to make dough thicker without flour? ›
Cornstarch can be subbed in for wheat flour at a 1:2 ratio. Because it's a durable thickener, you only need half the amount of cornstarch to create the same effect. Also, adding cornstarch to a gluten free recipe is a great way to add softness and texture to baked goods while keeping them grain free!
Does baking soda affect the height of a cookie? ›
Baking soda and baking powder are both leavening agents, or ingredients that make baked goods rise. They look almost identical and they have similar purposes, but they are not the same thing and they can't always be used interchangeably.
Why are my cookies so tall? ›
Chilling solidifies the fat in the dough, which means that the cookies will melt slower under the heat of the oven. This results in taller, thicker cookies better at holding their original, formed shape.
What is a Nazareth sugar cookie? ›
Also known as Nazareth's cookie
They are commonly made from sugar, butter, flour, eggs, vanilla and a leavening agent such as baking soda or baking powder, depending on the sugar type. Sugar cookies are usually decorated with frosting, sugar icings and sprinkles before consumption.
What is a sugar cookie in the navy? ›
McRaven describes the experience of Navy SEAL trainees who are subject — often randomly — to a punishment where they are directed to get wet and sandy on the beaches. By the time they are finished the trainees, covered in sand, look like “sugar cookies.”
What is the oldest cookie in the world? ›
In 8th century Abruzzo, Italy, the pizzelle was created and heralded for its subtle sweetness and satisfying crispy texture.
Why do my sugar cookies keep going flat? ›
The Problem: Your Oven Is Too Hot
If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot.
Over-working the dough yields a tough cookie, which is not at all what you want. The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer.
Should you let sugar cookie dough rest? ›
Generally speaking, you should chill your cookie dough before baking it. But for how long? You want to give it at least 2 hours to chill through.
What happens if you add milk to cookie dough? ›
Baking recipes have to be fairly precise for the best results; adding extra liquid in the form of milk to cookie dough could cause the baked cookies to spread, over-brown, and lose their shape. However, it's easy to add a tablespoon or two of milk powder to cookie batters without affecting the final texture.
What else thickens besides flour? ›
There are plenty of situations that require the thickening power of a pantry starch: your pie filling, soup, sauce, gravy. Cornstarch, tapioca starch (also known as tapioca flour), arrowroot, potato starch and plain old wheat flour are typical options.
What makes a cookie thicker? ›
Cornstarch – the cornstarch added to the dough helps the cookies be thick but not dry.
How to tell if a giant cookie is done? ›
Toothpick Test – This is one of the most common ways to check cookie doneness, and it can be used for many other desserts as well. Insert a toothpick into the centre of a cookie. If it comes out with a few moist crumbs clinging to it, the cookies are done.
How do you complete the cookie taste test? ›
Complete the Cookie Taste Test duty by making and eating three different cookie recipes. Below is a complete list of all available cookie recipes and the ingredients needed to make them.
How do you keep cutout cookies in shape? ›
Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze! If you plan to store it for only a few hours or days, there's no need to overwrap the baking sheet; for longer storage, wrap the entire baking sheet tightly with plastic wrap before freezing.
