Mom’s Sugar Cookies
My mom has been making these sugar cookies during the Christmas season every year since she was 21. Never before, never after - it’s always Christmas Sugar Cookies. Few times have I branched out and made these outside of Christmas, it just doesn’t feel right.
But, I want us to all change that. These sugar cookies are so good that they should be made year round. Use whatever cookie cutter you want, these sugar cookies with their easy powdered sugar glaze icing will become a favorite.
So details on these family favorite sugar cookies…
Be sure not to roll the dough out too thin, you want the cookies to be about ¼ inch thick before baking.
Take real good care not to burn these in the oven, and they burn quickly! They will continue cooking on the hot baking sheet for additional 6-7 minutes after you remove them from the oven. You do not want any brown to start forming on the bottom of the cookies. Sorry to be dramatic, but it’s true.
Let cool completely before icing.
Don’t get the icing too thin, you want it to be thick and luscious.
Moms Sugar Cookies
Ingredients
- 1 ¼ C. shortening
- 1 ½ C. sugar
- 3 eggs
- 1 ¼ tsp. vanilla
- 1 tsp. Baking powder
- ½ tsp. Salt
- 3 ½ C. AP flour
- 4 C. powdered sugar
- ½ C. water (+more if needed)
- Food colorings of choice
- Sprinkles
Instructions
- Preheat the oven to 350.
- Cream shortening, sugar, eggs & vanilla in a stand mixer.
- Sift baking powder, salt, and flour and add to the wet ingredients.
- Place dough in the fridge for a minimum for 4 hours; overnight for best results.
- Roll dough out until ¼ inch thick and cut into preferred shapes.
- Bake for 10-12 minutes; do not overbake! These will continue baking on the baking sheet once removed from the oven. Leave on baking sheets for 6-7 additional minutes; remove to wire rack to cool completely before icing.
- To make the icing, dump the powdered sugar in a large bowl and add ¼ C. of water. Mix well, the icing will be very thick. Add another ¼ C. of water and continue mixing. You can add more water one tablespoon at a time as necessary to loosen it up, slightly. You don’t want the icing to get too thin or it slides off the cookies. Divide the icing into separate bowls before adding food coloring.
- Ice cookies, top with sprinkles immediately, and allow the cookies to rest for several hours to harden icing.
