This is my go to sugar cookie recipe for every occasion…seriously, I make these to take everywhere; parties, holidays, dinners!
I found a recipe on Pinterest while looking for Peppermint Sugar cookies for Christmas (https://www.cookingclassy.com/peppermint-sugar-cookies-cream-cheese-frosting/) and realized I could use the same recipe to make other flavors as well. Aside from changing the flavor, I changed how I shape the dough for the original recipe. Instead of rolling the dough and pressing it down, I roll out the dough and use cookie cutters.
This dough does hold the basic shape of the cutters, but does expand, so I would not recommend this for decorated cookies.
Ingredients
Most of these ingredients you probably already have on hand, but you will likely need to go out and get vegetable shortening, because – at least for us – that isn’t something that is a pantry staple.
You’ll need:
Flour
Cornstarch
Baking Powder
Salt
Butter
Vegetable Shortening (I get the Crisco Shortening Sticks)
Sugar
Eggs
Vanilla
Optional – additional flavoring
Directions
First, you’ll want to combine all of your dry ingredients into a large bowl.
In another bowl, or mixer bowl (I use my Kitchenaid for this recipe) you will cream together room temperature butter, vegetable shortening, and sugar. You will want the mixture to get pale and fluffy. I find that medium speed on my mixer for 4-5 minutes typically gives me that result.
Then you will combine one whole egg.
Once that egg is fully incorporated, you will add one egg white, vanilla, and additional flavor if you choose.
You can change the flavor to pretty much anything!! Substitute ½ a teaspoon of vanilla for any other extract.
After combining those, slowly add in the dry ingredients.
Wrap dough in plastic wrap or put into a container, and refrigerate for at least 2 hours.
Roll out dough to 1/2 inch thickness, and cut with any cookie cutter you choose.
Bake on an ungreased cookie sheet, for 9-11 minutes.
Make These Your Own!
I have done peppermint, almond, and lemon. When I did lemon, I also added a little lemon zest.
I have tried experimenting with cocoa powder and cinnamon in this recipe, and will report back when I get it just right!
If you like a crunch cookie, you just need to change how much you roll out the dough. With different thicknesses, you will also need to slightly adjust the bake time. If you make them thinner, you will want to check them sooner.
You can eat this cookie alone or add icing. I love a good cream cheese frosting!
Check out my Red, White, and Blue Sugar Cookies, for another fun way to customize this recipe!
Go-to Sugar Cookie
Ingredients
- 2 ½ cups Flour
- 2 tsp Cornstarch
- 1 ½ tsp Baking Powder
- ½ tsp Salt
- ½ cup Unsalted Butter Room Temperature
- ¼ cup Vegetable Shortening
- 1 cup Sugar
- 1 Egg
- 1 Egg White
- 2 ½ tsp Vanilla Extract Check Recipe Notes
Instructions
- In a large bowl, mix together flour, cornstarch, baking powder, and salt. Set aside
- In another bowl, whip together butter, shortening, and sugar. Whip on Medium speed for 4-5 minutes until pale and fluffy.
- Add egg and combine.
- Next, add egg white, and vanilla and combine.
- Slowly add in the dry ingredients.
- Wrap dough in plastic wrap, or place in a container. Refrigerate for at least 2 hours.
- Preheat over to 375° in last few minutes of chilling
- Roll out to ½ thickness and cut with cookie cutters.
- Transfer to ungreased cookie sheet.
- Bake for 9-11 minutes, or until golden brown on bottom.