Sugar Cookies. In a small bowl, stir together flour, baking soda, and baking powder. Cream butter, shortening and sugar until light and fluffy. Powdered sugar, for rolling out dough I love sugar cookies that are crisp on the outside and very chewy on the inside. Do not try to roll these cookies out, they are meant to be shaped or dropped. This recipe can easily be made into snickerdoodle cookies by rolling the dough in cinnamon-sugar before baking.
Using an electric mixer, beat the butter and sugar until smooth.
On a floured surface, roll the dough to ¼ inch thick.
Using cookie cutters, cut into shapes.
You can have Sugar Cookies using 7 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Sugar Cookies
- It's 1 1/2 cup of Butter, softened.
- You need 2 cup of Sugar.
- It's 4 large of Eggs.
- Prepare 1 1/2 tsp of Vanilla.
- Prepare 5 cup of Flour.
- Prepare 2 tsp of Baking powder.
- You need 1 tsp of Salt.
If you love sugar cookies, you'll also love our famous recipe for soft sugar cookies and our sugar cookie bars. These sugar cookies are soft, chewy and produce a flavorful bakery style soft sugar cookie! Quick and easy to make, this recipe makes cookies that turn out perfectly every single time! Sugar Cookies are one of my very favorite cookies in the entire world.
Sugar Cookies step by step
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight)..
- Preheat oven to 400°F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets..
- Bake 6 to 8 minutes in preheated oven. Cool completely..
They are truly one of the most perfect cookies ever. Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. Beat the ingredients together until the butter is light, fluffy and clings to the side of the bowl. Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by feel and taste.