Super Soft Sugar Cookies

1 1/3 cup shortening
1 ½ cup sugar
2 tsp. vanilla
2 eggs
¼ cup milk
3 tsp. baking powder
½ tsp. salt
4 cups flour

Cream together shortening, sugar and vanilla then add the eggs and milk. Mix in baking powder, salt and flour. Dough will be slightly sticky. Roll out ¼” thick on a lightly floured surface and cut into desired shapes. Bake on an ungreased cookie sheet at 350° F for 10 minutes. Cool completely then top with frosting. Freezes well.

I’m sure every family has their favorite sugar cookie recipe. This one is from my dad and we all think it’s the best. The secret to great sugar cookies is to not over mix the dough. Handle the dough as little as possible for the flakiest cookie. These are the best the next day.

Frosting: 2 TBSP butter, dash of vanilla. Blend in powdered sugar and milk until you get the desired amount of frosting and the desired consistency.

For a dairy free option replace milk with water. Frosting can be made with 2 TBSP shortening, vanilla, powdered sugar and water.


Anonymous said...

Emily -
Thanks so much for this site!!!
Its a Godsend!!!
Quick question about your sugar cookies -
What brand of shortening is safe? Since I've given up MSG, I've steered away from it completely, also, powdered sugar for the frosting - do you have problems with that at all?
Thanks again for this site - its FANTASTIC!!!!


Emily said...

Hi Kim, thanks for all the compliments, I’m glad these recipes are able to help. I use Crisco brand shortening (the regular kind and no substitutes) and do just fine. Even though the label says no trans fats, it still has trans fats so I do limit our use of it for health reasons. I use it for sugar cookies and have used it for one or two other cookies now that my daughter has an allergy to dairy. Once she outgrows the allergy, we’ll switch back to using mostly real butter.

A few years ago I cut out all powdered sugar (due to the corn starch) and attempted every possible option to make my own powdered sugar. I burned through a blender, a few immersion blenders and tried three different food processors but nothing made the sugar powdery enough. I don’t eat any corn starch in any other food products but decided to try a little C&H powdered sugar. I’ve done fine with it so far (it’s been a year). I go light on the frosting and see no reaction. I also use the C&H powdered sugar with my Chocolate Crinkle cookie recipe too.

I believe everyone’s sensitivity level is unique so you’ll have to figure out what works best for you. If you happen to find a method to make your own powdered sugar, please let me know! (I have been using arrowroot powder lately and want to experiment adding that to some sugar and then blending it in a food processor to see if that helps, I’ll let you know if it works out).

It’s good to hear from you, I’ve never met anyone in person with the same diet as me. It’s always nice to find someone that understands the lives we live. :) Keep in touch.