Perfect Sugar Cookies
This old fashioned sugar cookie recipe without baking powder makes the perfect sugar cookies every time!
Equipment
- Baking Sheet
- Stand mixer
Ingredients
- 1 c Shortening
- 1.5 c Granulated sugar
- 1/2 tsp Salt
- 2 lg Eggs
- 1 tsp Vanilla extract
- 1/4 tsp Almond extract
- 1/2 tsp Baking soda
- 3 tbsp Sour cream
- 3 c All purpose flour sifted
Instructions
Dough Prep:
- Mix the first six ingredients in a stand mixer on a medium-high speed until light and fluffy. **About 4 minutes,
- In a separate bowl, dissolve the baking soda into the sour cream.
- Add this mixture to the mixture in the stand mixer on low speed.
- Sift flour and slowly add to stand mixture on low speed.
- **If dough is too soft, add more flour until you reach desired dough consistency.
- Wrap dough in wax paper and chill for 4-6 hours.
When Ready to Bake:
- Preheat oven to 350F.
- Spray three large cookie sheets with nonstick spray or line with parchment paper.
- Remove dough from fridge and cut into three sections.
- Work with one dough at a time, returning the remaining dough to the fridge.
- On a lightly floured surface, roll dough to 1/8" thick.
- Cut into desired shapes and place on prepared baking sheet.
- Sprinkle with sugar or colored sugar.
- Bake 8-10 minutes or until golden brown.
- Let rest on cooking sheet for 2 minutes before transferring to a cooling rack to cool completely.
- Ice and decorate or eat plain!
- Store in an air tight container for 2-3 days at room temperature or up to 2 weeks in the fridge!
Notes
**Make sure surface and rolling pin are coated in flour when rolling out to prevent sticking.