“I’ve developed a basic soft sugar cookie, an easy-to-prepare, scrumptious treat that will have all your guests begging for the recipe,” says White Lily baking expert Dede Fuson.
“The best part about this recipe is that with a few ingredient changes, the sugar cookie can change into a chocolate sandwich cookie or a chocolate-dipped peanut butter cookie. With all those options, you can use this simple recipe over and over as teacher’s gifts, hostess gifts, or for other events throughout the year.”
Frosted soft sugar cookies
Crisco Original No-Stick Cooking Spray
3 1/4 cups White Lily All-Purpose Flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Crisco Butter Flavor Shortening
1 cup sugar
1 1/2 teaspoons vanilla extract
3/4 cup sour cream
Buttercream frosting ingredients
6 tablespoons butter
3 cups sifted powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Food coloring, optional
Colored sugar or sprinkles
Preheat oven to 375 F. Coat a large baking sheet with no-stick cooking spray. Whisk together flour, baking soda, and salt in medium bowl. Set aside. Combine shortening, sugar, egg, and 1-1/2 teaspoons vanilla in large bowl, beat 2 minutes.
Add sour cream and half the dry ingredients. Stir with a wooden spoon. Stir in remaining dry ingredients. Roll dough into 2-inch balls (about 2 tablespoons) with oiled hands; place on prepared baking sheet about 3 inches apart. Dip bottom of a glass into flour; press dough down to about 1/2- inch thickness.
Bake at 375 F. for 10 to 11 minutes or until cookies begin to look dry on top. (Cookies will not be brown.) Remove from oven; cool 2 minutes. Remove cookies to cooling racks with metal spatula. Cool completely.
For frosting, beat butter until creamy in large bowl. Add powdered sugar, milk and 1 teaspoon vanilla; beat on low until blended. Beat on medium until light and fluffy. Add more milk if frosting is too thick. Stir in food coloring, if desired. Spread on cookies, sprinkle with colored sugar.
Makes approximately 2-1/2 dozen cookies