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Perfect Sugar Cookies
This old fashioned sugar cookie recipe without baking powder makes the perfect sugar cookies every time!
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Chilling Time
4
hours
hrs
Total Time
4
hours
hrs
20
minutes
mins
Course
Dessert
Cuisine
American
Servings
6
dozen
Calories
150
kcal
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.
Keyword
sugar cookie