Soft Sugar Cookies
The big soft sugar cookies loaded with frosting the kids beg for ~ make them even better at home!
Servings: 14 large cookies
Equipment
- parchment paper
- stand mixer or electric beaters
Ingredients
- 1 cup granulated sugar
- 1 cup butter flavored shortening, (I use Crisco)
- 1 extra large egg
- 3 Tbsp milk, or more, if needed
- 2 tsp vanilla extract, or almond extract
- 1/2 tsp salt
- 2 tsp baking powder
- 3 cups all-purpose flour, (use the fluff/scoop/level method to measure)
frosting
- 1/2 cup whipped cream cheese, or regular cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract, almond extract, or lemon juice
- food coloring, as needed, optional.
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Beat the sugar and shortening together until pale and fluffy, about 5 minutes, scraping down the bowl as necessary. I do this in a stand mixer.
- Beat in the egg, then the milk and extract. Beat in the salt and baking powder, then turn the mixer to low and fold in the flour, just until the dough comes together. If it is still very dry and crumbly, add a tiny bit more milk to moisten.
- Turn the dough out onto a lightly floured surface and bring it together with your hands. Pat into a smooth round disk and wrap in plastic. Set aside at room temperature for 15 minutes while you clean up.
- Roll out the dough to about 1/2 inch thickness and cut with a 3 inch round cookie cutter. Place the cookies 2 inches apart on the baking sheet and bake in the center of the oven for 10 minutes or just until set. Let cool a few minutes on the baking sheet before transferring to a rack to cool completely before frosting.
- To make the frosting, whip the soft cream cheese and butter together until combined. Whip in the powdered sugar and extracts until everything is smooth and lump free. If you want to make it thicker, add more sifted sugar, and if it's too thick, add a little milk. Add food coloring if you like.
- Frost each cooled cookie liberally, and top with sprinkles.
Notes
For smaller cookies, use a 2 inch round cookie cutter.
*cookie recipe from Crisco
Nutrition
Serving: 1 cookie · Calories: 446 kcal · Carbohydrates: 53 g · Protein: 4 g · Fat: 25 g · Saturated Fat: 10 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 9 g · Trans Fat: 2 g · Cholesterol: 41 mg · Sodium: 119 mg · Potassium: 111 mg · Fiber: 1 g · Sugar: 32 g · Vitamin A: 338 IU · Calcium: 45 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.