Rolled Sugar Cookies With Confectioners' Sugar Icing
This sugar cookie recipe has been handed down through generations on my Mom's side of the family.....and now, I uphold the responsibilty of making these for my family every year!
Equipment
- Stand Mixer
- Large Mixing Bowl
- Rolling Pin
- Cookie Cutters
- Baking Sheets
- Small Mixing Bowl
- Pastry Brush
Ingredients
Rolled Sugar Cookies
- 2/3 cup Vegetable Shortening
- 3/4 cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 Egg At Room Temperature
- 4 teaspoons Whole Milk At Room Temperature
- 2 cups All Purpose Flour
- 1 ½ teaspoons Baking Powder
- 1/4 teaspoon Salt
Confectioners' Sugar Icing
- 1 ½ cups Confectioner's Sugar
- 3-4 Tablespoons Whole Milk
- 1 teaspoon Pure Vanilla Extract
- Gel Food Coloring
Instructions
Rolled Sugar Cookies
- In a stand mixer (using a paddle attachment), thoroughly cream the vegetable shortening, sugar and vanilla extract.
- Add the egg and milk; beat until fluffy.
- In a large mixing bowl, combine the flour, baking powder and salt.
- On low speed, slowly add the dry ingredients into the stand mixer.
- Divide the dough in half and cover; refrigerate for at least one hour.
- After at least one hour, preheat your oven to 375°F and roll the dough onto a lightly floured surface with a rolling pin (1/8" thickness; chill other half until ready to use).
- Cut the dough with cookie cutters and transfer shapes to a parchment lined cookie sheet.
- Gather dough scraps and re-roll the dough to cut more. Repeat this process until you are unable to make any more shapes.
- Bake for 6-8 minutes. Cool slightly then transfer to a cooling rack.
Confectioner's Sugar Icing
- Add all ingredients into a small mixing bowl and whisk until thoroughly combined. (If too thick, add more milk.....if too runny, add more confectioners' sugar.)
- Using a pastry brush (or any clean paint brush will do), brush the icing onto the cooled cookies.
Notes
**Store in an airtight container.**