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The Best Sugar Cookie Recipe

The Best Sugar Cookie Recipe

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

4 eggs

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

See Also

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.



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