My Favorite Sugar Cookies

My Favorite Sugar Cookies

"This sugar cookie recipe is great for Christmas cut-out cookies."
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Ingredients

2 h 38 m servings 337 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 51.3g
  • 17%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine sugar and shortening in a mixing bowl. Beat at low speed just until smooth. Mix in eggs, milk, and vanilla.
  2. In separate bowl, whisk flour, baking soda and salt. Pour into sugar mixture and blend until combined.
  3. Shape dough into a ball and wrap with waxed paper or plastic wrap. Refrigerate 2 to 3 hours until easy to handle.
  4. Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets or line them with parchment paper.
  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.
  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.
  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.
  8. Sprinkle cookies with your choice of toppings; bake 8 minutes or until very light brown. Remove cookies and cool completely.

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Reviews

Read all reviews 61
  1. 76 Ratings

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Most helpful positive review

Great for making cut outs! Very good taste! Do not be afraid of how dough looks after mixing you have to make it into a ball. I thought that I had done something wrong.

Most helpful critical review

dont know what I did wrong. I followed the recipe to a tee. even after 4 hrs of regrigeration, it was not dough, it just crumbled.

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Least positive
Newest

Great for making cut outs! Very good taste! Do not be afraid of how dough looks after mixing you have to make it into a ball. I thought that I had done something wrong.

This recipe was super easy and turned out great. The cookies were very chewy. I found that putting the dough in to the freezer right before you're going to use it makes it easier to work with....

I'm hunting for a perfect sugar cookie recipe. This recipe mixes and cuts out with cutters better than I've ever seen. It was a little hard to roll out, but not sticky at all. It tastes deliciou...

These cookies are fun to make and fun to eat. My kids love to make them, cut them out, and gobble them down. They are the best tasting sugar cookies I have ever encountered. Generally, I do n...

I am not sure why so many people had trouble with this recipe. I followed it but mixed my shortening, & sugar then put in my eggs, mixed, and then the rest of the ingredients only adding flour a...

I'm not a very good cook, but this was the easiest cookie recipe I've ever used for sugar cookies. Normally they fall apart when I try to cut them out. These worked perfectly and they taste gr...

dont know what I did wrong. I followed the recipe to a tee. even after 4 hrs of regrigeration, it was not dough, it just crumbled.

These were so yummy and chewy! I only had one egg, so I used one egg and 1/4 cup of Egg Beaters egg substitute. They seemed to turn out fine, but they need to be spread apart further than 1/2"- ...

I would definitely recommend this recipe. I cut the flour by 1/4 of a cup and added maple flavoring instead of vanilla and the texture is very nice. Rolled out beautifully. I have to admit when ...

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