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Traditional Sugar Cookies
|Prep time||1 hour, 15 minutes|
|Cook time||8 minutes|
|Total time||1 hour, 23 minutes|
- 1/2 cup unsalted butter (softened - you can use all butter and omit the shortening)
- 1/4 cup shortening
- 1 cup granulated sugar
- 2 Large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- 2 1/2 Cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
I have never actually measured my cookie dough. I think it is thicker than 1/8" because my cookies bake for 8 - 10 minutes. Just keep an eye on them.
When I remove the dough from the refrigerator, I brake it in half and roll out each half separately.
Once you have cut out your shapes, roll unused dough into a ball and set aside. Continue cutting shapes out of the remaining fresh dough. Re-roll all of the used dough together and cut out additional shapes. The more your roll your dough, the tougher your cookies will be.
Dough can be left in the refrigerator for up to 3 days before baking, if needed.