4.8 from 411 votes
Sugar Cookies
These Sugar Cookies combine butter and shortening for a soft, chewy texture with a subtly sweet flavor. The dough is chilled to develop structure, then rolled and cut into shapes, baked until just set to maintain tenderness. Cream cheese frosting adds a creamy, tangy finish that balances the cookie's sweetness.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
12
Calories:
438 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2/3 cup butter or 1/3 cup butter and 1/3 cup shortening (123g, or vegetable shortening
- 1 cup granulated sugar (200g)
- 2 large egg
- 1/3 cup milk (83g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but makes a great flavor )
- 3 cups all-purpose flour (375g)
- 2 teaspoons baking powder
- 1 teaspoon salt
Frosting:
- 8 ounces cream cheese , softened
- 1/2 cup butter softened, (113g)
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar (360-480g)
Instructions
- Mix shortening/butter and sugar In a mixing bowl until well creamed together. Add eggs, milk, and vanilla and mix.
- Dry Ingredients: 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. Add a little more flour, if needed, but not too much.
- Chill dough for at least 30 minutes in the fridge, or up to 3 days.
- Roll Out: Dust counter top with flour and roll dough ball out until 1/2 inch to 3/4 inch thick. (Add a little flour as needed to counter, rolling pin and top of dough, keep dough from sticking). Cut the dough into shapes with cookie cutters (or use a round drinking cup).
- Bake: 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.
- Frosting: Add butter and cream cheese to a mixing bowl and beat well until smooth and creamy. Add powdered sugar and vanilla. Add more powdered sugar, as needed, until the frosting is desired thickness. Beaet for several minutes until very smooth and soft. (Stir in food coloring if desired.)
- Frost cooled sugar cookies and top with sprinkles, if desired.
Cup of Yum
Notes
- This recipe yields about 12-15 cookies depending on thickness and cutter size.
- Mixing butter with shortening helps keep cookies soft and chewy, but all butter works well too.
- Chill dough from 30 minutes up to 3 days for better handling and texture.
- Bake cookies until just set and light in color to avoid drying them out; they will harden slightly as they cool.
- Store unfrosted cookies in an airtight container for 3-5 days at room temperature, or refrigerate if frosted.
- Freeze unfrosted cookies stacked with parchment paper up to 3 months; frostings cookies should be flash frozen first to prevent sticking.
- Cookie dough freezes well; thaw at room temperature before rolling.
Nutrition Information
Calories
438kcal
(22%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
57mg
(19%)
Sodium
321mg
(13%)
Potassium
68mg
(1%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
437IU
(9%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 438
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 321mg | 13% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 437IU | 9% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.