A classic butter-flavored sugar cookie dough that works two ways — rolled and cut into shapes for decorating, or formed into logs, sliced, and sprinkled with sugar for a simpler everyday cookie. Mary April’s recipe uses butter-flavored shortening, which keeps the cookies tender and helps them hold their shape during baking. The dough must be chilled before rolling, which is what allows clean edges from cookie cutters. Baked at a high 400° for just 6–8 minutes, they stay soft and pale — exactly right for frosting and decorating.
Ingredients
¾ c butter-flavored shortening (such as Crisco)
1 c sugar
2 eggs
1 tsp vanilla
2½ c flour
1 tsp baking powder
1 tsp salt
Instructions
In a large bowl, cream the shortening and sugar together until light and fluffy.
Beat in the eggs and vanilla. Mix well.
Sift together the flour, baking powder, and salt.
Add the dry ingredients to the creamed mixture in small batches, mixing until a soft dough forms.
Divide the dough in half. Wrap each half in plastic wrap.
Refrigerate for at least 1 hour.
Preheat oven to 400°F.
— For cutout cookies: Roll out the chilled dough on a lightly floured surface to your desired thickness. Cut with cookie cutters and place on an ungreased baking sheet.
— For slice-and-bake cookies: Shape the chilled dough into a log and cut into ¼-inch thick rounds. Sprinkle with plain or colored sugar before baking.
Bake at 400°F for 6–8 minutes, until just set. Do not overbake — they should stay pale.
Cool completely before frosting and decorating.
Chill the dough: At least 1 hour is essential — cold dough rolls cleanly and holds cookie cutter shapes without spreading.
Two ways to make them: Cutouts for decorating at the holidays; slice-and-bake for a quick everyday sugar cookie sprinkled with colored sugar before baking.
