This sugar cookie recipe is great for cut-out cookies. You can brush them with glaze and top with sugar before baking, or frost once cookies are cool, if desired.
Preparation Time
30 mins
Cooking Time
8 mins
Total Time
38 mins
Calories
337 Calories
Recipe Instructions
Step 1
Combine sugar and shortening in a mixing bowl. Beat at low speed just until smooth. Mix in eggs, milk, and vanilla.
Step 2
In separate bowl, whisk flour, baking powder, and salt. Pour into sugar mixture and blend until combined.
Step 3
Shape dough into a ball and wrap with waxed paper or plastic wrap. Refrigerate 2 to 3 hours until easy to handle.
Step 4
Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets or line them with parchment paper.
Step 5
Roll out half of the dough at a time on a lightly floured surface. Keep the remaining dough refrigerated. For crisp cookies, roll paper-thin. For softer cookies, roll 1/8 to 1/4 inch thick.
Step 6
With floured cookie cutters, cut dough into various shapes. Re-roll dough trimmings into a ball, cover and refrigerate, and continue to cut shapes with chilled dough.
Step 7
Place cookies 1/2 inch apart on greased cookie sheets. To glaze, brush tops of cookies with heavy or whipping cream or with an egg white slightly beaten with 1 tablespoon of water.
Step 8
Sprinkle cookies with your choice of toppings; bake 8 minutes or until very light brown. Remove cookies and cool completely.
