This is the best homemade Christmas sugar cookies recipe, which makes sugar cookies that are so light and fluffy, you’re sure to love them!
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The VERY Best Homemade Sugar Cookies Recipe!
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This homemade sugar cookies recipe makes the best light and fluffy sugar cookies! These sugar cookies are perfect for Christmas, Valentine’s Day or a tasty snack anytime!
Cream together the sugar, shortening, eggs and vanilla.
Add buttermilk. Stir well.
Add the dry ingredients. Mix until smooth.
Roll into balls and drop about 3 inches apart on a greased cookie sheet or silpat.
Wet the tips of your fingers, smash down each cookie and sprinkle with sugar or colored sugar. If you prefer, you can roll out the cookies.
Chill for 2 hours.
When ready to make the cookies, preheat the oven to 350°.
Roll out the dough. The dough will be very sticky.
Cut with a cookie cutter and place on a cookie sheet.
Bake for 5-10 minutes, just until golden.
Notes
This recipe can be easily halved.
When you make this recipe, make sure to use shortening and not butter. The shortening is what makes the cookies light and fluffy. If you substitute butter, the sugar cookies will turn out flat and crunchy instead of light and fluffy, which is not what you want in a sugar cookie.
3cups powdered sugar (If sugar is lumpy, you may want to sift it.) 1/3cup butter or margarine, softened 1 tsp. vanilla 1–2 Tbsp. milk
Instructions
Mix sugar and butter.
Add vanilla.
Slowly add milk, beating until smooth. If it is too stiff, add a little more milk to get the right consistency.
Notes
This frosts about one 9×13 cake, two 8 inch cakes or 1 dozen cupcakes.
You can store this frosting in the fridge for several weeks.
This easy sugar cookies recipe and the buttercream frosting are from volume 1 of our cookbook:
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Reader Interactions
Comments
Carolyn
When you cut this recipe in half, how many eggs do you use? Thanks!
Reply
Jill
Use one egg then beat another egg with a fork in a bowl and use about 2 Tbsp. or half of it- the rest of the egg that is left you can save and use in scrambled eggs or in another recipe. Usually one egg is about 1/4 of a cup or 4 Tbsp. so that is why I said use 2 Tbsp.
Reply
Sammm
Have you ever tried making these dairy free? Trying to decide if it’s worth trying to sub in other ingredients. My 1 year old is still reacting to dairy, though I can eat it now i weaned, but my body does feel better when I also remain dairy free.
Reply
Jill
No they would not be the same at all I am afraid if you leave out the buttermilk
Reply
ash
These were delicious! I just used whole milk and they still turned out great! We did use the frosting to.?
Reply
Jill
They do ok with the milk and Tawra uses milk quite often but there really is a big difference in the texture with the buttermilk. They seem to be lighter and fluffier but these cookies really are good no matter which you use thank you.
Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.
Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
If you're using all purpose (plain) flour, removing a tablespoon per cup (125 grams) and replacing it with cornstarch will give you something resembling cake flour. This will make cookies more tender and crumbly, instead of chewy.
The powdered sugar in the recipe helps absorb moisture from other ingredients, giving the cookies a unique bumpy looking appearance and an extra tender and chewy texture.
Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.
Sugar sweetens the cookies and makes them an enticing golden brown. Adding too little sugar can affect the taste and texture of cookies. Adding too much can cause them to be brittle. Take your time creaming the sugar and butter together at the beginning.
Get a recipe, buy the ingredients (butter, sugar, eggs, flour and vanilla). Why buy ready-to-bake when it is really easy to make sugar cookies? You can add citrus zest, cinnamon, or almond extract to the dough. You could also ice them with a tasty frosting and add some nuts or toasted coconut.
The best cookies have layers of texture. A slightly crisp outer shell that holds up to some heat with an inner core that's soft and chewy. Premium cookies taste great at room temperature, straight out of the fridge or slightly heated. Creating cookies in small batches is key.
Butter. Butter is key for most cookies. Not only does it provide flavor, it's the main reason your cookies will spread. As the butter warms in the oven, the dough slackens and gradually spreads out over the baking sheet.
Caramel or regular popcorn, salty potato chips, and pretzels are especially good ideas; just break up any large pieces by roughly crushing them as you add them to the dough. It might be old hat by now, but it's still true: Salt makes cookies taste better.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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