These sugar cookies use shortening instead of butter, which gives them a taller, softer, and chewier texture with a classic vanilla flavor. The shortening also means the dough is easy to roll and cut, making these cookies a reliable choice for holidays or any day you want a simple, crowd-pleasing treat.
Ingredients
- 1 cup (200 g) vegetable shortening (like Crisco)
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 3/4 cups (345 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- For rolling: 1/4 cup (50 g) granulated sugar (optional)
Instructions
- In a large bowl, cream together the shortening and 1 1/2 cups sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then add the vanilla and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 3 days). This makes the dough easier to handle and prevents spreading.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch (2.5 cm) balls. If you like, roll each ball in the extra 1/4 cup sugar for a sparkly, crunchy coating.
- Place the balls 2 inches (5 cm) apart on the prepared baking sheets.
- Bake for 8–10 minutes, until the edges are lightly golden but the centers still look soft. The cookies will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Chill the dough: Do not skip the chilling step. It prevents the cookies from spreading too much and makes the dough less sticky.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour, making cookies dry.
- Don’t overbake: Pull the cookies out when the edges are just set and the centers look slightly underdone. They will finish baking from residual heat.
- Room-temperature eggs: Use eggs that have been out of the fridge for 30 minutes so they blend more evenly into the creamed shortening.
Serving Suggestions
Serve these cookies with a tall glass of milk, or alongside a scoop of vanilla ice cream for a simple dessert. They are also perfect for decorating with royal icing or frosting for birthdays and holidays.
Variations
- Lemon sugar cookies: Add 1 tablespoon of lemon zest and replace the vanilla with 1 teaspoon of lemon extract.
- Almond sugar cookies: Use 1/2 teaspoon of almond extract instead of vanilla.
- Spiced sugar cookies: Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the dry ingredients.
- Chocolate chip sugar cookies: Fold in 1 cup (175 g) of semisweet chocolate chips after mixing the dough.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies in a freezer-safe bag for up to 3 months. To reheat, place a cookie on a microwave-safe plate and heat for 10 seconds, or warm in a 300°F (150°C) oven for 5 minutes. Unbaked dough can be refrigerated for up to 3 days or frozen for up to 3 months; if frozen, thaw in the refrigerator before rolling and baking.
Frequently Asked Questions
Can I use butter instead of shortening? Yes, you can substitute an equal amount of butter, but the cookies will spread more and be flatter and slightly crispier. If you use butter, chill the dough for at least 2 hours for best results.
Why did my cookies spread too much? The dough was probably too warm, or you didn’t add enough flour. Make sure to chill the dough for the full hour and measure the flour correctly.
Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Just let it thaw in the fridge before shaping.
How do I know when the cookies are done? The edges should be lightly golden, but the centers will still look soft. This usually takes 8–10 minutes at 375°F (190°C). They will set as they cool.
Can I use this dough for cut-out cookies? Yes, but roll the dough to 1/4 inch (6 mm) thickness and add 1–2 minutes to the baking time. The cookies will be a bit softer than a traditional cut-out dough.
Why do my cookies taste a bit flat or greasy? That can happen if you use too much shortening or don’t cream it long enough. Be sure to cream the shortening and sugar for the full 2–3 minutes until light and fluffy.
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