Everyone loves the classic sugar cookie. My husband is a little picky though when it comes to a sugar cookie. He does not like them very thing or crispy. So I normally roll the dough rather thick and under-bake by a minute or two, they turn out perfect!
The recipe I use, I’ve been using for about 14-15 years now. I keep meaning to ask my mother her recipe, the one we used growing up. I assume they are similar, if not the same as they seem to taste the same, to me.
I can not get by only making 1 batch during the Christmas season, I make triple batches at a time! This year I’ve made more of them than any other year before. They came out so perfect each time and I love eating a few here and there myself.
This dough is perfect to make the night before, the more chilled, the better!
- ⅓ cup Butter or Margarine, softened
- ⅓ cup Shortening
- ¾ cup Sugar
- 1 teaspoon Baking Powder
- 1 Egg
- 1 teaspoon Vanilla
- 2 cups All Purpose Flour
- Green & Red Sugar For Decoration
- Beat butter & shortening on medium-high speed for 30 seconds. Add sugar, baking powder and a dash of salt. Beat till combined, scraping bowl. Beat in egg & vanilla. Beat in as much of the flour as you can with hand mixer, stir in rest of flour by hand.
- If you have a stand mixer you can add all the flour without needing to stir any in by hand.
- Divide dough in half. Cover & chill dough for 3 hours till overnight, or till easy to handle.
- On a lightly floured surface, roll half the dough at a time to ⅛ inch thickness. Use cookie cutters or biscuit cutter to cut into desired shapes.
- Place on ungreased cookie sheet. Bake in a 375 degree oven for 7-8 minutes or till edges are firm and bottoms are lightly browned. Cool on rack. Decorate however you desire.