Ingredients
-
1/2
-
1/4
-
1
-
2
-
1
-
2 1/2
-
1
-
1/2
-
-
-
-
-
-
-
Directions
Soft Rolled Sugar Cookies, Tender and delicious, these are the sugar cookies I’ve been making for twenty-something years! The dough must be chilled thoroughly, so I usually just mix it up the night before I want to do my baking Recipe #156400 is great on these!, I am giving this 3 stars because the taste was pretty good However, the batter kept breaking up when I made it and it crumbled terribly I had to add another 1/4 of butter (1 whole stick) and it make it easier to work with However, the cookies came out really hard no matter how undercooked I made them If you like hard cookies this is the recipe for you, if not then I would try recipe 81367 Those came out light fluffy and just soft enough, These cookies are so good & super easy to make The time she gave to cook these is spot on The cookies stayed soft until they were gone My hubby loves sugar cookies but I hate making them cause they are so time consuming Thank you
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Steps
|
1
Done
|
Cream Shortening, Butter, and Sugar Together; Stir in Eggs and Vanilla; Stir in Flour, Baking Powder, and Salt Until Dough (which Will Be Very Soft at This Point) Comes Together. |
|
2
Done
|
Cover Dough and Refrigerate 6-8 Hours or, Preferably, Overnight. |
|
3
Done
|
Once Dough Is Thoroughly Chilled (it Will Be Stiff at This Point) Roll Out About 1/6" Thin on a Lightly Floured Surface; Cut Cookies Into Desired Shapes and Place Them Onto an Ungreased or Parchment-Lined Baking Sheet. |
|
4
Done
|
Bake at 375 For 7 Minutes or Just Until Edges of Cookies Begin to Brown; Allow Cookies to Cool on Baking Sheet For 1-2 Minutes; Remove Cookies to Cooling Rack to Cool Completely. |
|
5
Done
|
Note: Yield Will Depend Upon Size of Cookies and Upon How Thin You Roll the Dough ~ Dough Rolled 1/6" Thick Yields 48 Three-Inch Cookies. |
