Thursday, May 3, 2012
I love sugar cookies!
Everybody has got a sugar cookie recipe that they swear by, and this is mine. It makes a ton of delicious, moist, thick cookies that even taste good after they've been frozen. My decorating skills may leave a lot to be desired, but my cookie recipe does not! :)
You start by sifting together flour and baking soda.
Then, in a separate bowl, combine Crisco, sugar, and eggs. Add vanilla to the mixture once you've got it pretty well combined.
Then, put just a small amount of the dry ingredients into the wet ingredients and mix.
Add a small amount of buttermilk and mix.
Keep alternating adding the dry ingredients and buttermilk (and mixing in between) until you've added everything. Roll the dough out onto a counter top (I find it helpful to very lightly flour the counter top first). Use cookie cutters to cut out your favorite shapes!
Warning...this is difficult to do while wearing a baby.
Place cookie shapes on cookie sheets lined with parchment paper and bake at 350 for 8-10 minutes. Don't wait for them to turn brown before pulling them out (unless, of course, you like your cookies extra crispy).
See how thick and fluffy these cookies get?
These are the perfect cookies to decorate. They freeze well until you are ready to ice them (no thawing necessary). Cookie Bandit and I decided to try our hand at decorating...
If you look close, you'll see we've still got a lot to learn about decorating! :) Even still, they taste amazing. Can't wait to make more!
6 cups flour (may have to add more if dough is sticky)
1 t. baking soda
1 cup Crisco
2 1/2 cups sugar
1 cup buttermilk
1 t. vanilla
Sift dry ingredients; set aside. Blend Crisco, sugar, and eggs. Add vanilla. Add dry ingredients, alternating with buttermilk. Roll dough out to a medium thickness (about 1/4 inch thick). Cut into shapes with cookie cutters. Bake at 350 degrees for about 8-10 minutes. Cool before frosting.