An easy and tender sugar cookie that is beloved by children. You can roll in colored sugar for holiday flair!
Sugar cookies do not have to be an elaborate affair involving royal icing, chilling dough, And piping bags. Sugar cookies can also be an everyday cookie that is ready to eat in thirty minutes. A homestyle sugar cookie is just that: something from a home kitchen. They are golden, soft and delicate, and sweet. These cookies are not baked to impress others, but to tuck in the cookie jar for your family. All love, no show.
This is a great recipe to make with kids, as it is over quickly, isn’t too fussy, and sprinkling sugar is fun.
Yes, there is shortening in this recipe. They keep the cookies soft without giving them too much of a buttery taste. You could substitute all butter if you must.
Almost all drop cookies can be made ahead of time and frozen.
Like all drop cookies, the dough freezes well. Set the dough balls on a parchment baking sheet, press with the glass, and sprinkle with sugar. Then freeze them for about 8 hours, until frozen solid. They can then be transferred to a freezer bag or vacuum sealer bag to freeze for a longer period of time. Storage time of 1 month in a freezer bag or 6 months when vacuum sealed is a good rule for cookie dough.
To bake the frozen dough, simply place on a prepared baking sheet and bake as directed in the original recipe, adding 1-2 minutes to the baking time.
Here’s the recipe!
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Homestyle Sugar Cookies
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup shortening
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Coarse/ colored sugar for rolling
- Preheat oven to 375 or (350 convection). Cream butter, shortening, and sugar in stand mixer for about 3 minutes, until creamy and fluffy. Scrape down sides and combine again. Add egg and vanilla.
- Combine the flour, salt, baking soda, and baking powder in a large separate bowl. On low speed, slowly add the flour mixture to butter mixture until combined.
- Roll into tablespoon sized balls and place on parchment lined baking sheets. Gently flatten with a glass. Sprinkle with colored sugar.
- Bake 11-13 minutes, or until set. They will be light in color but the edges should be starting to turn golden.
- Store in cookie jar up to 3 days or freeze fully baked up to 1 month.