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Sugar Cookies for Charishma

Recipe #16075 | 52 min | 45 min prep | 36 -48 cookies (Change Servings)
(5) RATE IT NOW READ REVIEWS

RECIPE BY: Miss Erin

These are basic cut-out cookies posted in responce to a request. Convection oven temp is included as well as conventional. I did not include the 3 hour chill time in the cook/prep times below, you may not need it if the dough isn't sticky and rolls out easily. The cook time is 7 minutes per batch.

Posted on: Dec 20, 2001

Print Recipe

Ingredients

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • icing
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1 tablespoon milk or orange juice

    • Directions

    1. 1
      Cream butter and shortening together, add sugar, baking powder and a dash of salt.
    2. 2
      Beat until combined, scraping bowl.
    3. 3
      Add egg and vanilla.
    4. 4
      Beat in as much of the flour as you can with the mixer.
    5. 5
      Stir in remaining flour.
    6. 6
      Cover and chill for 3 hours or until easy to handle.
    7. 7
      On a lightly floured surface, roll half of the dough at a time to 1/8" thick.
    8. 8
      Cut into shapes with a cookie cutter.
    9. 9
      Place on an ungreased cookie sheet.
    10. 10
      in a conventional oven bake at 375F 7-8 minutes or until edges are firm and bottoms are slightly browned.
    11. 11
      Cool on a wire rack, or on waxed paper on the countertop.
    12. 12
      Frost with icing when cooled.
    13. 13
      For a convection oven, I have seen that you would bake them on 325F for 7-8 minutes.
    14. 14
      If you take them out and let them sit on the pan for a minute, they will continue to cook.
    15. 15
      I usually take mine out a bit early, when they look like they aren't quite done yet.
    16. 16
      This lets them stay soft and chewy.
    17. 17
      Another tip is to drop the pan flat onto the counter after removing from the oven, this helps to spread them out so they aren't so puffed up.
    18. 18
      For the icing, just mix the 3 ingredients together until it is a good spreading consistency, adding extra milk 1 teaspoon at a time.
    19. 19
      Add a drop of food coloring.

    Questions about this recipe?

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    Featured Reviews for This Recipe

    From: Granny Moses

    On Feb 17, 2007

    I made these for Valentine's Day omitting the shortening and replacing it with butter as another rater did. These cookies were marvelous! Melt in your mouth delicious! They were easy, too. I am at high altitude yet I had no trouble using the dry ingredients as listed. Not only that, this is the 1st cookie recipe I ever made that yeilded the amount of cookies stated. The other sub I made was using almond extract (personal pref) in the icing, though I know vanilla would have been good too. Your a love to post this recipe.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO

    • From: Kay-t

    On Nov 30, 2006

    Best sugar cookies ever!! I used 2/3 cup butter instead of butter and shortening, and these turned out thin and melt-in-your-mouth buttery. I may just enjoy them without the icing!

    1 person found this review helpful

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    • From: Nurse Morgan

    On Jan 22, 2008

    These cookies were sooo good - and easy! They turned out flawless and I didn't refrigerate the dough at all, nor did I roll it out with a roller. We simply flattened some dough out on the cookie sheet with our palms and used the rim of a glass to cut them into circles. (I did grease the cookie sheet). I cooked them for 7 minutes exactly at the recommended temp. Also, I used a different recipe for the icing (#64015)

    1 person found this review helpful

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    • From: mamafabun

    On Mar 16, 2007

    I also used all butter in the recipe for lack of shortening. I followed the author's instructions to bring the cookies out when they were just beginning to golden and it worked well. They stayed soft and pale- Perfect for decorating. Most of them I rolled and cut but I used a cookie press with the scraps and that was good, also.

    1 person found this review helpful

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    • Read all 5 reviews
    Nutrition Facts

    Serving Size 1 cookies 76g

    Recipe makes 36 cookies)

    Calories 89
    Calories from Fat 34 (38%)
    Amount Per Serving %DV
    Total Fat 3.8g 5%
    Saturated Fat 1.9g 9%
    Monounsaturated Fat 1.4g
    Polyunsaturated Fat 0.3g
    Trans Fat 0.0g
    Cholesterol 11mg 3%
    Sodium 24mg 1%
    Potassium 10mg 0%
    Total Carbohydrate 12.9g 4%
    Dietary Fiber 0.2g 0%
    Sugars 7.5g
    Protein 0.9g 1%
    Vitamin A 59mcg 1%
    Vitamin B6 0.0mg 0%
    Vitamin B12 0.0mcg 0%
    Vitamin C 0mg 0%
    Vitamin E 0mcg 0%
    Calcium 12mg 1%
    Iron 0mg 2%

    how is this calculated?

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