Classic Crisp Sugar Cookies Recipe

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Classic Crisp Sugar Cookies Recipe

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Bring back fond memories of baking with mom by whipping up a batch of these classic treats. Simple, yet satisfying, they're a surefire way to create your own memorable baking moments.
MAKES:
72 servings
TOTAL TIME:
Prep: 20 min.+ chilling Bake: 10 min./batch + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 20 min.+ chilling Bake: 10 min./batch + cooling

Ingredients

  • 1-1/2 cups Domino® or C&H® Pure Cane Granulated Sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 eggs
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Domino® or C&H® Pure Cane Powdered Sugar
  • Additional Domino® or C&H® Pure Cane Granulated Sugar

Directions

In a large bowl, cream sugar, butter and shortening until light and fluffy. Add eggs, one at a time. Beat in sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 30 minutes or until the dough is easy to handle.
On a powdered sugar-covered surface, roll out dough to 1/8 in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Sprinkle with granulated sugar. Bake at 350° for 7-8 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: 6 dozen.
Originally published as Crisp Sugar Cookies in Taste of Home Cooking School Collection Spring 2009, p71

  • 1-1/2 cups Domino® or C&H® Pure Cane Granulated Sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 eggs
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Domino® or C&H® Pure Cane Powdered Sugar
  • Additional Domino® or C&H® Pure Cane Granulated Sugar
  1. In a large bowl, cream sugar, butter and shortening until light and fluffy. Add eggs, one at a time. Beat in sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 30 minutes or until the dough is easy to handle.
  2. On a powdered sugar-covered surface, roll out dough to 1/8 in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Sprinkle with granulated sugar. Bake at 350° for 7-8 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: 6 dozen.
Originally published as Crisp Sugar Cookies in Taste of Home Cooking School Collection Spring 2009, p71

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