This is the sugar cookie recipe—from the Betty Crocker Cooky Book—that we make every year. Ethel’s Sugar Cookies are thick and cakey with just the right amount of sweetness and a hint of vanilla.
We have tried other sugar cookie doughs, but always returned to Ethel’s. They remind us of the sugar cookies that we ate as children. What we especially enjoy is how easy the dough is to roll with a rolling pin; the combination of butter and shortening creates a nice sturdy dough.
The cookies can either be topped with sprinkles prior to baking or iced after they have been cooked and cooled. For a crowd, multiple the cookie recipe as needed in big batches.
Mix butter, shortening, sugar, eggs, and vanilla thoroughly.
Combine flour, baking powder, and salt, and blend into egg mixture.
Divide dough into 2 discs. Cover each with plastic wrap and chill for at least 1 hour or overnight.
Heat oven to 400 degrees.
Remove dough from refrigerator and allow to sit on the counter for 15 to 30 minutes, depending on the temperature of your kitchen.
Roll out dough to 1/8-inch to 1/4-inch thickness on a floured board.
Cut into desired shapes and place on an ungreased cookie sheet.
Place on an ungreased baking sheet
Bake for 6 to 8 minutes at 400°F, until cookies are a delicate golden color.
Cool on a wire rack.
If desired, decorate with icing. See recipe below.
Easy Cream Icing
- 1 cup sifted confectioner’s sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 to 3 Tablespoons cream or milk
- food coloring or icing tints
Blend sugar, salt, and vanilla. Add 1 tablespoon cream/milk at at a time until icing reaches a spreadable consistency. Add food coloring. Spread on cookies with an off-set spatula.
