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sugar cookies

Sugar Cookies

These sugar cookies melt in your mouth. And the frosting is so much better than store-bought.
Course Snack
Servings 40 cookies (half a batch)


Sugar Cookies

  • 6 c. flour
  • 2 t. baking soda
  • 1 t. salt
  • 1 c. shortening
  • 2 c. granulated sugar
  • 2 eggs
  • 2 t. vanilla
  • 1 c. sour cream

Sugar Cookie Frosting

  • 1/2 c. shortening
  • 1/2 c. butter
  • 3/4 t. vanilla
  • 1/4 t. almond extract
  • 4 c. powdered sugar
  • 2 T. milk


Sugar Cookies

  1. Mix all dry ingredients together in a small bowl.
  2. Blend wet ingredients until smooth in a large bowl.
  3. Stir dry ingredients into wet ingredients.
  4. Cover and place in the fridge for a couple of hours.
  5. Roll out cookie dough and cut with your favorite cookie cutters.
  6. Grease your cookie sheet with shortening and place cut cookies on the sheet. (I use air insulated baking sheets for these cookies.)
  7. Bake at 400 for 7-8 minutes.
  8. Let cool on the cookie sheet for a short time and then move to paper towels for final cooling.

Sugar Cookie Frosting

  1. Blend all ingredients together with your mixer.
  2. Color the frosting in your color of choice. (I've started using gel food coloring. The colors come out more intense.)
  3. Once the cookies are cooled, frost away!!

Recipe Notes

Both the cookies and the frosting freeze well.  I sometimes make a double batch of the dough and freeze half for later.  Saves a lot of time the next time I want to make these.  You can also freeze the baked cookies for frosting later.

Since I typically make a half batch at a time, but make a full batch of frosting, it's not unusual for me to have some frosting left over.  When I need it, I take it out of the freezer, let it thaw a little bit, and then stir it well.  Use as it is or add color to it.  Spreads and tastes just like fresh!!