Best Soft Sugar Cookies for Decorating with Kids
Soft Sugar Cookies
If you're looking for an easy, reliable, soft sugar cookie recipe, this one's for you!
Equipment
- Mixer with Paddle Attachment
- Measuring Cups
- Measuring Spoons
- Rubber Scraper
- Plastic Wrap or Airtight Container
- Parchment Paper optional (unnecessary if using cooking spray)
- Cooking Spray optional (unnecessary if using parchment paper)
- Rolling Pin
- Cookie Cutters
Ingredients
- 1 Cup Shortening
- 1 Cup Butter softened
- 2¼ Cup Sugar
- 3 Eggs room temperature
- 3 Tbsp Milk
- 1 Tbsp Vanilla
- ½ tsp Almond Extract *Optional*
- 1 Tbsp Baking Powder
- ¼ tsp Salt
- 6 Cups Flour
Instructions
- Cream shortening, butter, and sugar together, mixing on medium speed for about 1 minute.
- Add in eggs, vanilla, almond extract (optional), and milk. Mix well.
- Add remaining dry ingredients, mixing between the addition of each ingredient.
- Divide the dough in half (rough estimate is fine), and wrap in plastic or place in an airtight container. The dough will be quite soft. Refrigerate for a minimum of 3 hours. Can refrigerate up to 2 days.
- Remove dough from the fridge. Roll dough to ¼ inch thick onto a lightly floured surface, or parchment paper.
- Cut shapes with cookie cutters. Place shapes on a parchment paper lined cookie sheet, or a greased cookie sheet. Continue re-rolling and cutting out cookie shapes from the remaining dough until all the dough has been used.
- Bake at 350 degrees for 11-13 minutes, or until the bottom edges are barely golden brown. If the cookies look shiny, they are not done. If they are golden brown on top, they are over done. Cookies should no longer be shiny, but not turning brown yet either.
- Cool. Frost with your favorite frosting, and decorate. Buttercream frosting is a great option if you are going to decorate these with kids!
Notes
Dough can be frozen for up to 3 months. Just make sure it is wrapped tightly with a couple of layers! After thawing, dough must be chilled for at least 3 hours before rolling out.