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The Best Soft and Chewy Sugar Cookies You Will Ever Make!!

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“I make this sugar cookie recipe every Christmas with my family. My mom is a teacher, and she had a baker's daughter many years ago. The baker made these for a class party, and my mom loved them so much that she shared her recipe. The trick is not to overcook them. I always use almond extract because I think it gives a better flavor. I have also made them with royal icing, and they tasted equally delicious. It is all your personal preference. This recipe does make a lot of cookies, depending on how big you cut them, but they always go really fast. This recipe makes a soft, tender dough. The dough initially is sticky, so add flour as you roll them out- but remember, the more flour you add and the more you mix them, the tougher the dough. Enjoy them!”
READY IN:
4hrs 8mins
YIELD:
4-5 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream sugar and shortning. Add sour cream, eggs, and almond/vanilla. Mix well.
  2. In a separate bowl, mix flour, baking soda, and salt.
  3. Add to creamed mixture until well blended. Remember, the more you mix, the tougher your dough will be.
  4. Chill for a few hours (at least 3-4). The dough will be soft and slightly sticky.
  5. Roll out (I use a floured pastry cloth), and cut with a cookie cutter. Flour cutter between each cookie to prevent sticking.
  6. Bake at 350 degrees for 8-10 minutes. Cookies shouldn't be brown, just done to the touch.
  7. FROSTING- See ingredients below.
  8. 2 lbs. powdered sugar 1 cup shortening 1/2 cup water 1/2 teaspoon almond extract.
  9. Just mix ingredients until smooth.

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