A classic, large-batch recipe for soft, cake-like sugar cookies. This simple dough is perfect for rolling out and cutting into shapes for any occasion, yielding a generous amount for parties or freezing.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup | Shortening |
| 2 Cups | Sugar |
| 3 | Eggs |
| 2/3 Cup | Milk |
| 1 Tablespoon | Vanilla |
| 5 Cups (See Note) | Flour |
| 2 Teaspoons | Baking Powder |
| 1 Teaspoon | Baking Soda |
| Pinch | Salt |
Instructions
- Make the Dough: In a large bowl, cream the shortening and sugar together with an electric mixer. Add the eggs, milk, and vanilla, and beat well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft, sticky dough forms.
- Chill: Cover the dough and chill for at least 1 hour, or until firm enough to roll.
- Bake: Preheat your oven to 400°F.
- On a well-floured surface, roll the chilled dough out to your desired thickness (about ¼ inch is standard).
- Cut into shapes with cookie cutters and place them on an ungreased cookie sheet.
- Bake for 6-8 minutes. The cookies should be puffed and set, but not browned.
- Let the cookies cool on the baking sheet for a minute before transferring them to a wire rack to cool completely.
Note
The original recipe card did not specify an amount for flour, only “to doughy consistency.” 5 cups has been added as a standard measurement for a recipe of this size to create a soft, rollable dough.
