Perfect Sugar Cookie {Recipe}

Sugar Cookies

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!

Stained Glass Sugar Cookies

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.

Stained Glass Cookie Pops

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!

Ultimate Sugar Cookie
 

Ingredients
  • 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

Instructions
  1. Preheat the oven at 350 degrees F.
  2. In the bowl of an electric stand mixer, beat the shortening, sugar, and vanilla until light and fluffy.
  3. Add in the eggs one at a time, beating after each addition.
  4. Add in the flour, baking powder, and salt all at once and combine.
  5. With the mixer running at low speed slowly add in the orange juice.
  6. If the dough is very sticky, refrigerate before trying to roll out.
  7. 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.
  8. Cut shapes out using your favorite cookie cutter.
  9. Bake at 350 degrees F until light brown at the edges.
If you are looking for a low spread recipe: when the dough is freshly made and baked, the cookies will puff and spread in the oven. To reduce spreading, cut the baking powder to 1½ tsp. If preparing the dough in advance and chilling in the fridge or freezer, there is no need to reduce the baking powder.

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  • http://joyofkosher.com Tamar Genger @joyofkosher

    Thanks for sharing.

  • http://www.ronniefein.com Ronnie Fein

    I have to confess I once decorated cookies but don’t have the patience anymore for these gorgeous things that you create! However, the sugar cookie recipe is, indeed, perfect, all by itself for lazybones like me.

  • http://www.couldntbeparve.com Couldn’t Be Parve

    These look so tasty! I look forward to trying your recipe.

  • http://ww.alibabka.com Alison @ Alibabka

    Beautiful cookies!
    How do you get the prints on them…example above with “love”? What do you use?

    • http://www.LilMissCakes.com Melissa

      I used a cookie stencil. For the “love” I placed the stencil on the cookie and then dabbed a paintbrush that I had dipped in gel food coloring until the whole word was filled in.

  • http://www.joyofkosher.com Jamie Geller

    I also love OJ in my sugar cookies – make them once a year for chanukah :-) your stained glass cookies look beautiful

  • http://www.itsybitsybalebusta.com Victoria

    I’m always on the lookout for sugar cookies that hold their shape when baked, and these look great! Thanks so much for sharing them! (I love the pictures too! The stained glass cookies and cookie pops are gorgeous, but that title picture is so creative! Such a great way to kick off a great post!)