Old Fashioned Sugar Cookies
A simple sugar cookie recipe with vintage flair.
Servings: 30 cookies
Calories: 125kcal
Equipment
- 2 Baking sheets
- Stand mixer (or hand mixer)
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula or spoon
- Flat-bottomed glass
- Wire cooling rack
Ingredients
- ½ cup unsalted butter (softened to room temperature)
- ½ cup shortening (vegetable shortening recommended)
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ¼ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Coarse/ colored sugar for rolling (buy it in bulk for the best price)
Instructions
- Prep the oven. Preheat your oven to 375°F (or 350°F for convection). Then, line two baking sheets with parchment paper and set aside.
- Cream the wet ingredients. Cream the softened butter, shortening, and granulated sugar in a stand mixer. Start on low speed and gradually increase to medium-high, mixing for about 3 minutes until the mixture is light and fluffy. Then, scrape down the sides of the bowl, ensuring everything is fully combined. Next, add the egg and vanilla extract and mix at medium speed until incorporated. The mixture should be smooth and creamy.
- Mix the dry ingredients. Whisk together the all-purpose flour, salt, baking powder, and baking soda in a separate mixing bowl. Gradually add the dry ingredients to the butter mixture, mixing at low speed until combined. Be careful not to overmix, as this can affect the cookie texture.
- Shape the dough. Roll the dough into tablespoon-sized balls (the dough will be soft). If the dough is too sticky, chill it in the refrigerator for 15-20 minutes. Then, place the dough balls on the prepared baking sheets, about 2 inches apart. Gently flatten each ball with the bottom of a glass. Sprinkle coarse or colored sugar on top, or roll the dough balls in sugar before flattening for sugar on both sides.
- Bake the cookies. Bake in the preheated oven for 11-13 minutes or until the cookies are set and the edges start turning golden. They should remain light in color.
- Cool the cookies. Once the cookies are done baking, let them cool on the baking sheet for about 5 minutes to firm up. After that, transfer them to a wire rack to cool completely.
Video
Notes
Before baking, take your butter and egg out of the fridge about 30 minutes ahead. If they’re too cold, your dough might not mix well and end up uneven.
Adding too much flour can make your cookies hard and dry. Spoon your flour into the measuring cup and level it off with a knife to avoid this. Scooping directly from the bag compacts the flour, causing you to use too much.
When you mix the dry ingredients with the wet ones, stir them until they’re combined. Mixing too much will make your cookies hard instead of soft and chewy.
If your dough is too sticky or soft to handle, chill it in the fridge for 15-20 minutes. This makes it easier to work with.
To get cookies that are all the same size and bake evenly, use a cookie scoop or a tablespoon. This way, they’ll all have the same texture.
Let the cookies sit on the baking sheet for a few minutes after they come out of the oven. This helps them set and prevents them from breaking when you move them.
Sprinkle some colored sugar on your cookies to make them look festive. Adding a bit of lemon zest or cinnamon to the dough can give them a tasty twist.
Try mixing in a little almond extract, citrus zest, or a pinch of cinnamon for something different. Even a tiny change can make your cookies unique and add a personal touch.
Nutrition
Calories: 125kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 67mg | Potassium: 12mg | Fiber: 1g | Sugar: 8g | Vitamin A: 102IU | Calcium: 7mg | Iron: 1mg