I meant to put this together last week, but time just slipped away. This is my great-great grandma’s recipe for sugar cookies. It has been handed down through the generations, and is always a family favorite. Since Harper has a dairy allergy, I did a little bit of altering, but the results were still delicious!!
If you can’t tell, Chloe was out of her mind excited. I couldn’t get her to stop bouncing around long enough to take a picture of her. Addi is always super serious and concentrates really hard on what she is doing. Harper was pretty confused, but we got her in on the fun anyway. I’m all about making memories. 🙂
2 C sugar
1 C crisco
1 tsp. baking soda
1 C sour milk (add a smidge of vinegar to regular OR soy for dairy-free)
pinch of salt
1 tsp. vanilla extract
3-4 cups of flour (more for cut-outs)
Preheat oven to 350
Cream Sugar and shortening
Add baking soda, milk, salt, and vanilla extract until mixed
Slowly add flour 1/2 cup at a time until you get a good cookie dough consistency.
Refrigerate for at least an hour (I added this step because I HATE rolling out pie crusts and cookies. Working with cool dough is easier to me.)
Roll out on a floured surface and cut out into desired shapes
Bake until dull but still soft to touch.
**You can add sugar to the tops before baking, or icing after baking.**
We let the cookies cool (for a couple of days, if I am honest) before finally getting around to decorating them. I cheated and bought some frosting from the store instead of making my own. Usually, we do a powdered sugar frosting. The recipe for that is a pile of powdered sugar and add a smidge of water at a time until you get the right consistency. Seriously, recipes in my family are super easy to follow. HA! That is how every recipe gets passed down.. A dollop of this, a hunk of that.. I am happy to answer any questions if you need some translating.
Everyone was stained red by the end of the night, but it was so much fun.