These are the best sugar cookies for rolling & cutting. I love the fact that I don't have to chill the dough too. I use this dough all through the year for making cut-out sugar cookies. It's not an overly sweet dough so after frosting your teeth won't ache from sugar overload either. It's also makes a nice sturdy cookie to decorate. I need to work on my decorating skills. I really want to learn to decorate cookies with Royal Icing. Maybe I can try it out with Christmas cookies.
Here is the recipe so you can try making some yourself.
Soft Sugar Cookies
- 1 cup margarine or shortening
- 1 1/2 cups sugar
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 5 tsp baking powder
- 1 cup milk or buttermilk
- 5 cups flour
- Preheat oven to 350 degrees F.
- Cream together margarine and sugar in a large bowl. In a seperate bowl mix salt, nutmeg, baking powder and flour together. Add to sugar & margarine mixture, alternating with buttermilk. Mix throughly.
- Do not use flour to roll out (I place between 2 sheets of parchment paper). Cut out cookies with cookie cutter and bake for 8-10 minutes
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