I am pretty particular about my sugar cookies. They are one of my favorites, as long as they are soft, chewy, and frosted! YUM! This version is my absolute favorite!
You may initially question the fact that these sugar cookies use shortening instead of butter. I’ve tested sugar cookies many different ways, and I’ve found that shortening yields a much softer, chewier cookie that doesn’t get hard. They last longer, as well, and freeze beautifully.
You could substitute butter if you want, but the results will not be quite the same.
Tips for perfect sugar cookies:
Roll the cookies out thick– at least 1/2 inch.
Don’t over-bake them.
How to frost sugar cookies:
My trick for frosting perfect sugar cookies is to use a small round piping tip (or ziplock bag with a corner cut) to pipe a round circle of frosting around the outer edge of the circle. Then use a small spoon to put a dollop of frosting in the center of the cookie, and spread it out to the edge of the outlined frosting.
The simple step of adding the outer circle of frosting allows you to frost the cookies even faster, and they will look perfect.
These no-fail, soft and chewy sugar cookies are one of my favorites. Top them with cream cheese frosting or buttercream frosting.
- 2/3 cup vegetable shortening (or use half butter, half shortening)
- 1 cup sugar
- 2 eggs
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional, but makes a great flavor
- 3 cups flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 8 oz cream cheese , softened
- 1/4 cup butter , softened
- 1 teaspoon vanilla
- 2-3 cups powdered sugar
In a mixing bowl, cream together the shortening and sugar.
Add eggs, milk, and vanilla and mix.
In a separate bowl, mix dry ingredients--(flour, baking powder, and salt. Slowly mix dry ingredients into the wet mixture until you form a large dough ball.
Lightly flour your counter top. Roll dough ball out until 1/2 inch to 3/4 inch thick.
Cut the dough into shapes with cookie cutters (or use a round drinking cup)
Place cookies on a parchment lined baking sheet.
Bake at 350 degrees F for about 7-10 minutes. Cookies will be very light colored and just set, when you take them out. They will harden as they cool, so don't over bake them.
Yield: The amount of cookies this recipe makes depends on how thick you roll the dough and the size of the cookie cutter you use. It should make at least 12-15 good-size sugar cookies.
I originally shared this recipe March 2013. Updated January 2018.
Have you tried this recipe?!
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