Sugar Cookies for Charishma

Sugar Cookies for Charishma

  • Prep Time: 45 mins
  • Total Time: 52 mins
  • Yield: 36-48 cookies
  • About This Recipe

    “These are basic cut-out cookies posted in responce to a request. Convection oven temp is included as well as conventional. I did not include the 3 hour chill time in the cook/prep times below, you may not need it if the dough isn’t sticky and rolls out easily. The cook time is 7 minutes per batch.”


  • 2cupsflour
  • 1teaspoonbaking powder
  • 1/3 cupbutter, softened
  • 1/3 cupshortening
  • 3/4 cupsugar
  • 1egg
  • 1teaspoonvanilla
  • icing
  • 1cuppowdered sugar
  • 1/4 teaspoonvanilla
  • 1tablespoon milk or 1tablespoonorange juice
  • Directions

  • Cream butter and shortening together, add sugar, baking powder and a dash of salt.
  • Beat until combined, scraping bowl.
  • Add egg and vanilla.
  • Beat in as much of the flour as you can with the mixer.
  • Stir in remaining flour.
  • Cover and chill for 3 hours or until easy to handle.
  • On a lightly floured surface, roll half of the dough at a time to 1/8″ thick.
  • Cut into shapes with a cookie cutter.
  • Place on an ungreased cookie sheet.
  • in a conventional oven bake at 375F 7-8 minutes or until edges are firm and bottoms are slightly browned.
  • Cool on a wire rack, or on waxed paper on the countertop.
  • Frost with icing when cooled.
  • For a convection oven, I have seen that you would bake them on 325F for 7-8 minutes.
  • If you take them out and let them sit on the pan for a minute, they will continue to cook.
  • I usually take mine out a bit early, when they look like they aren’t quite done yet.
  • This lets them stay soft and chewy.
  • Another tip is to drop the pan flat onto the counter after removing from the oven, this helps to spread them out so they aren’t so puffed up.
  • For the icing, just mix the 3 ingredients together until it is a good spreading consistency, adding extra milk 1 teaspoon at a time.
  • Add a drop of food coloring.
  • Reviews

  • “I don’t think the icing recipe should be listed the way it was. I thought when I was supposed to add the sugar that I added all the sugar. It seemed weird but then I read through and where it said icing, it didn’t mean to buy icing, it meant the ingredients listed below were for the icing. whoopsies!”

  • “This dough was horrible to work with! It was really dry and crumbly!”

  • “This is a fabulous sugar cookie recipe….I have to hide them in order to get them decorated”

  • “It was just what I needed. I also used all butter but they didn’t get soft they stayed perfect. I thought they were nice even without frosting them. They were easy to shape as well.”

  • “These cookies were sooo good – and easy! They turned out flawless and I didn’t refrigerate the dough at all, nor did I roll it out with a roller. We simply flattened some dough out on the cookie sheet with our palms and used the rim of a glass to cut them into circles. (I did grease the cookie sheet). I cooked them for 7 minutes exactly at the recommended temp. Also, I used a different recipe for the icing (#64015)”

  • “I also used all butter in the recipe for lack of shortening. I followed the author’s instructions to bring the cookies out when they were just beginning to golden and it worked well. They stayed soft and pale- Perfect for decorating. Most of them I rolled and cut but I used a cookie press with the scraps and that was good, also.”

  • “I made these for Valentine’s Day omitting the shortening and replacing it with butter as another rater did.These cookies were marvelous!Melt in your mouth delicious!They were easy, too.I am at high altitude yet I had no trouble using the dry ingredients as listed.Not only that, this is the 1st cookie recipe I ever made that yeilded the amount of cookies stated.The other sub I made was using almond extract (personal pref) in the icing, though I know vanilla would have been good too.Your a love to post this recipe.”

  • “Best sugar cookies ever!!I used 2/3 cup butter instead of butter and shortening, and these turned out thin and melt-in-your-mouth buttery.I may just enjoy them without the icing!”

  • “I’ve made this recipe several times since Christmas, meaning to review it…Everyone who has these loves them!They say they are the best cutouts ever!I usually make bigger cookies, so I get about two dozen out of the recipe.They are gone in a flash.Also, I’ve been using the OJ in the frosting, which is a nice touch.”

  • “I had dozens of sugar cookie recipes stacking up in my cookie recipe book as I searched for the perfect one.After making these, I tossed them all out and now have this one replacing them all.These are so good that I have to make at least two batches at a time for my family.Nobody wants frosting or icing on them they are so delicious.I followed the recipe exactly, even though I live at a higher altitude of 5500 feet, and they always turn out perfect !”

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