Soft Sugar Cookie Recipe: The Dough
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.
While I love a good frosted sugar cookie,
these can’t be beat in terms of preparation. Church cookbook recipes are the best! Enjoy!
Soft Sugar Cookie Recipe
2 Cup Sugar
1/2 Cup Shortening
1/2 Cup Margarine or Butter, Softened
1 teaspoon Vanilla or Nutmeg
1 Cup Sour Milk or Buttermilk
2 teaspoons Baking Powder
1 teaspoon Baking Soda
4 to 6 Cups All-Purpose Flour
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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