Soft Sugar Cookies IV

Soft Sugar Cookies IV


This Recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. Anybody can make these.

Modified from: Soft Sugar Cookies IV

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3 h servings
Serving size has been adjusted!
Original recipe yields 24 servings

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  1. In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Chill for 2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness and cut with cookie cutters. Place them on an parchment paper lined cookie sheet about 1 inch apart.
  3. Bake cookies 9 to 11 minutes in the preheated oven, Do not wait to see tan edges, if you see tan edges they are burned. Remove from baking sheets to cool on wire racks. Let cool before glazing
  4. Glaze:
  5. In a saucepan, combine sugar, water and cream of tartar; bring to a boil over low heat. Cook and stir until a candy thermometer reads 226 degrees F (thread stage). Cool to 110 degrees F (do not stir). Stir in extract and enough confectioners' sugar to achieve spreading consistency. Add desired food coloring as you like. Spread over cookies while warm.


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