Soft Sugar Cookies

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This soft sugar cookie recipe is great when you don’t have time to spend rolling out cookies. Cake-like in texture and puffy – it’s like a sugary little pillow of deliciousness. I have used Butter and Margarine with equal success. To make Sour Milk, simply add 1 Tablespoon of Lemon Juice to the cup of Milk. Easy, peasy! And while I love a good frosted sugar cookie, these can’t be beat in terms of preparation. Church cookbook recipes are the best! Enjoy!

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Ingredients

  • 2 Cups Sugar
  • 1/2 Cup Shortening
  • 1/2 Cup Margarine or Butter, Softened
  • 3 Eggs
  • 1 teaspoon Vanilla or Nutmeg
  • 1 Cup Sour Milk or Buttermilk
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 4-6 Cups All-Purpose Flour

Preparation

Step 1

Preheat oven to 350 degrees.

Combine Sugar, Shortening, and Butter (or Margarine).

Add in Eggs and Vanilla Extract or Nutmeg.

Dissolve Baking Soda in 1/8 Cup Boiling Water. Add in Sour Milk, Dissolved Baking Soda, and Baking Powder.

Use 4 to 6 Cups All-Purpose Flour. The more Flour, the flatter the cookie. I prefer 4 1/2 to 5 Cups of Flour. Mix just until combined.

Using a 1 1/2 Tablespoon Cookie Dough Scoop, measure out dough. Plop it down a few inches apart–the less flour you use, the more they will spread.

Top with Sprinkles for a fun touch.

Bake from 15-18 minutes depending on the heat of your oven. The edges will brown and the Soft Sugar Cookies will firm up.

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