Any holiday can be made special with a batch of sugar cookie dough, some seasonal cookie cutters, and festive sprinkles. Our mother-in-law’s recipe is one of the best I’ve had, and it’s a cinch to roll and cut. This recipe makes great cookies for Easter, Halloween, St. Patrick’s Day, Christmas…or any day in between. Our typical decorating for these cookies at Christmas involves a few (dozen) containers of various sprinkles, six kids (ages 1-8), and not enough adults to police the sprinkle usage. These cookies are fantastic iced, but they’re so tasty without, and our kids are SO. ANTSY. to put on the sprinkles that we usually just let ’em go at it. Sometimes we have to rein them in and brush the excess mounds of sprinkles off. It’s mayhem.
What you need:
- 2 c. flour, plus extra for rolling
- 1 1/2 t. baking powder (store-bought or homemade)
- 1/4 t. salt
- 6 T. butter
- 1/3 c. shortening
- 3/4 c. sugar
- 1 egg
- 1 T. milk
- 1 t. vanilla (store-bought or homemade)
- sprinkles and/or frosting, as desired
- stand mixer with paddle attachment
- rolling pin
- cookie sheets
Time: 10 minutes to mix the dough, 3 hours to chill (can also chill overnight and bake the next day), 30 minutes to roll and cut, 30 minutes to bake
Freezeable: Yes. These hold up very well. Be sure to use a hard-sided container (a freezer bag will yield broken cookies) and seal the container tightly.
Serves: This makes 3-4 dozen, depending on the size of the cookie cutters used.
Multiplying the recipe: We like to double the recipe if making cookies to take to a get-together. If more than two batches are needed, make each double batch separately.
Rolled Sugar Cookies:
Stir flour, baking powder, and salt together; set aside. Beat butter and shortening for 30 seconds. Add sugar and beat until fluffy. Add egg, milk, and vanilla. Beat well. Add the dry ingredients to the creamed mixture, beating until well combined. Cover the bowl and chill for 3 hours, or overnight. On a lightly floured surface, roll 1/8″ thick and cut into shapes with cookie cutters. Place on an ungreased baking sheet and bake for 6-8 minutes at 375F.