Holiday Sugar Cookies
When decorating sugar cookies for the holidays, the biggest challenge is maintaining the shape you cut out once you bake the cookie. The trick to getting professional holiday cookies is freezing the dough briefly after the shape is cut from the dough. Making the cookie a little bit thick also helps, too, while lending a moister texture to the cookie, as an added benefit.
Ingredients:
- 3-1/2 cups all-purpose flour
- 1-1/2 tsp. baking soda
- 1/2 teaspoon salt
- 1 cup shortening
- 1-1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
1. Combine dry ingredients in a bowl.
2. In another bowl, add shortening and sugar. Beat until fluffy.
3. Add eggs and vanilla and beat 5 minutes.
4. Add dry ingredients and mix until fully combined.
5. Roll dough into a ball, cover with plastic wrap and chill for an hour.
6. Preheat oven to 350 degrees Fahrenheit.
7. Cut dough into 4 sections. Roll out one section at a time to 1/4 inch thickness and cut desired shapes.
8. Place cut cookie shapes on baking pans. Chill in the refrigerator for 15 minutes.
9. Bake cookies 5 – 7 minutes or until lightly brown around the edges.
10. Allow cookies to cool on pan and then transfer to a rack to cool completely. Be sure to place them in a single layer on a flat surface to ensure they maintain their shapes.
Decorate with royal icing as desired.
Makes 28 – 30 cookies.
