• Melinda O'Malley Keckler

Classic Sugar Cookies

Just like Mom used to make. This is a recipe that tastes exactly like the beautiful sugar cookies from those fancy cookie bouquet stores, maybe even better. When I was growing up, my mom always made decorated sugar cookies to celebrate any season. The best part about this recipe: there's no need for the dough to firm up in the refrigerator. The cookies are ready to roll and bake right away. Have fun!

These sugar cookies are unique because they are so thick, tender and just the right amount of sweet. The perfect sugar cookie. Thanks Mom!

Classic Sugar Cookies

By Crinkled Cookbook

Preheat oven to 375°

Cream together:

1/2 cup shortening

1/2 cup butter, softened

1 cup sugar

1 egg

In a separate bowl, mix together:

4 cups flour

1/4 tsp salt

1 tbsp baking powder

1/2 cup sour milk (place 1/2 tsp white vinegar in 1/2 cup milk and allow to sit for a few minutes)

1/2 tsp vanilla extract

1/2 tsp almond extract

Combine creamed butter mixture with flour mixture. The dough will be sturdy and ready to roll out. Roll quite thick, about 1/2 inch. Cut into desired shapes using cookie cutters.

Bake for 9-10 minutes on a cookie sheet lined with parchment paper.

Frost with your favorite vanilla frosting (here's my recipe).

3 cups powdered sugar

1 tbsp softened butter

1/2 tsp vanilla extract

1/2 tsp lemon juice

2-3 tbsp milk

Whisk together until you're found the correct consistency and the frosting will be easy to spread on your cookies - add more milk if needed. Also add food coloring, depending on the season to give your cookies the proper holiday vibe. :)

Makes about 18 cookies.

Remember to roll the dough out to about a 1/2 inch thickness.


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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