Tuesday, November 11, 2008

Old Fashioned Sugar Cookies

A tender, soft and chewy basic, old fashioned sugar cookie recipe.

Old Fashioned Sugar Cookies

This has been my favorite recipe for old fashioned sugar cookies for years. It's perfect for when you want just a plain and comforting sugar cookie, and the blend of lemon and vanilla is perfect. This cookie is tender, soft and chewy for eating out of hand, although if you prefer it more crisp, let it cook just a bit longer.

For tips to help keep your cookies soft, visit my page on cookie storage tips.

Classic sugar cookies with icing and sprinkles. Use a royal icing to flood, or make a thick paste of powdered sugar and half and half. Powdered sugar will stiffen on drying but will not harden like royal icing, which allows for stacking.

Here's how to make these delicious old fashioned sugar cookies.

Recipe: Old Fashioned Sugar Cookies

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 12 min | Yield: 2 to 3 dozen

  • 1 cup of vegetable shortening (like Crisco)
  • 1-1/2 cups of granulated sugar, plus additional sugar for sprinkling
  • 2 large eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2-1/2 cups of all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Preheat oven to 375 degrees F. Cream shortening; add the sugar a little at a time, beating until light and fluffy. Add eggs and flavorings; beat well. Combine the flour, baking powder and salt. Add to creamed mixture and mix well.

Using a small scoop, place scoops of dough on a greased cookie sheet or parchment paper and sprinkle lightly with sugar. Bake at 375 degrees F for 10 to 12 minutes or until edges lightly brown. Let cool for a few minutes on the pan and transfer to a wire rack to finish cooling.

Cook's Notes: I use White Lily flour. This recipe will make up to 3 dozen cookies, depending on the size you make them.

Chocolate Sugar Cookies: Reduce flour to 2 cups and add in 3/4 cup of unsweetened cocoa powder.


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©Deep South Dish
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Posted by on November 11, 2008
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