You know a recipe is really good when 1) it’s hand-written with love onto a recipe card and 2) that recipe card is covered in grease and flour …and the ink is smudged. Why? Because it’s a sign that it’s been used A LOT.
I had no idea when my mother-in-law gave me her sugar cookie recipe that it would become my go-to! I shouldn’t be surprised, though. Every time she makes these when we’re at home, I end up eating a gazillion of them because they’re addicting!
Her recipe card suggests making cookies 1/4″ thick. I like to make my cookies thicker. The end result is a pillowy soft cookie that’s thick and chewy!
Note: My mother-in-law recommends making the dough and letting it sit in the fridge overnight. It helps the cookies maintain their shape.
Makes 5 dozen cookies
1 cup shortening
1/2 cup butter
2 cups white sugar
2 tsp vanilla extract
5 cups all purpose flour
2 tsp baking soda
1 tsp salt
Cream shortening, butter, and sugar in a mixer. Add in eggs and vanilla. In a separate bowl, mix all purpose flour, baking soda and salt together. Cover and chill. Preheat the oven to 400 degrees. Roll onto floured surface and cut out cookies. Bake 8 minutes or until desired doneness. Cool and frost.
Buttercream Cookie Icing Ingredients:
1/3 cup of unsalted butter
4 1/2 cups sifted powdered sugar
1/4 cup of milk
1 1/2 tsp vanilla extract
Beat butter until fluffy. Gradually add in 2 cups of powdered sugar and beat well. Add in milk and vanilla extract. Mix. Add remaining powdered sugar and mix well.