I absolutely am a sucker for frosted sugar cookies. I always consider them a pain to make because I much prefer the simple process of baking a pan of brownies to the 20-step process of making frosted sugar cookies. (Maybe I exaggerate.) But nothing is a tastier treat than these cookies. The cookie recipe comes from my great aunt, Katie, (from our family cookbook, “Cum, Vella Essa!“) and the frosting recipe was one that my mom has written on a piece of yellowing paper taped inside her spices cabinet. The two combined make for a killer combination!
This is what you need for the cookies:
- 2 cups sugar
- 2 eggs
- 1 cup shortening
- 2 teaspoons baking soda
- 1 cup buttermilk*
- 2 teaspoons vanilla
- 4 cups flour for drop cookies (use 6-7 cups for rolled, cut-out cookies)
- 1/2 teaspoon salt
- Preheat oven to 350.
- Cream together sugar, eggs, and margarine.
- Combine baking soda and buttermilk; add to creamed mixture.
- Add vanilla, flour, and salt.
- If making drop cookies, place by teaspoon on lightly floured cookie sheet; press down with a drinking glass bottom. Bake for 10-15 minutes.
- If making rolled, cut-out cookies, place on floured surface. Roll out until dough is approximately 1/4-inch thick. Use a drinking glass to cut circles or use any shape of cookie cutters that you desire. Place on lightly floured cookie sheet. Bake 9 minutes.
- Eat plain or frost as desired. (I obviously prefer lots of frosting on mine.)
- 2 cups powered sugar
- 1/2 shortening
- 1 teaspoon vanilla
- 1/4 cup milk
- Combine all ingredients in bowl and mix together until creamy and smooth.
- Add powered sugar as needed to make the frosting thicker.
*Buttermilk substitute that I learned as a child from my mom: combine 1 cup regular milk and 1 tablespoon lemon juice. Works exactly the same in any recipe that calls for buttermilk.
I used this recipe to make my Kentucky Derby horse cookies a few weeks ago. I just cut off the reindeer’s antlers. 🙂
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