I think it’s about time that I share my perfect recipe for classic sugar cookies. I use this recipe to create all my iced sugar cookies. Not only are these cookies delicious, but the dough is really easy to work with. It is not greasy at all and most of the time it doesn’t need to chill before working with it. Best of all, it’s lactose free! That’s right, non-dairy! Pareve!
This recipe is very versatile, it can be used for stained glass cookies or are perfect on their own! My mom and I used to make this recipe in different Chanukah themed shapes for the holiday. Sometimes we would dress them up with sprinkles before baking, but most of the time we would leave them au natural and they were fantastic. Now I like to get a little more fancy with my Chanukah cookies, but that’s just me.
This recipe can also be used to make cookie pops! Just place a paper lollipop stick under each cookie before baking and the cookie will bake right onto the stick. Then decorate as you please!
- 1 cup vegetable shortening
- 2 cups sugar
- 3 tsp. vanilla extract
- 3 eggs
- 5 cups flour
- 3 tsp. baking powder
- 1 tsp. salt
- 6 Tbs. orange juice
- Preheat the oven at 350 degrees F.
- In the bowl of an electric stand mixer, beat the shortening, sugar, and vanilla until light and fluffy.
- Add in the eggs one at a time, beating after each addition.
- Add in the flour, baking powder, and salt all at once and combine.
- With the mixer running at low speed slowly add in the orange juice.
- If the dough is very sticky, refrigerate before trying to roll out.
- When ready, roll the dough on a floured surface so the dough doesn’t stick. You can also roll the dough directly on a sheet of parchment paper. The dough can be rolled thinner to create a crunchy cookie or thicker for a soft and chewy cookie.
- Cut shapes out using your favorite cookie cutter.
- Bake at 350 degrees F until light brown at the edges.