Before there were cupcakes, there were cookies…at least for me anyway =). I started making these rolled sugar cookies way back in the early 2000’s – has it really been that long since I started making these cookies?!? Time flies when you’re studying your butt off having fun ;). But, now that we’ve officially established that I’m getting old, this is the recipe that fueled by love of baking. I quickly became the cookie maker in my family. Not because I had any particular skills or talent but because I had A LOT of patience and would stand in front of the oven watching the cookies constantly while they baked. And then I would spend a couple hours making the icing pretty – although my piping skills have definitely improved over the years =). The key to rolled sugar cookies is chilling the dough, watching them closely so they don’t over-bake, and taking the time to make the icing pretty – you eat them first with your eyes! I’ve probably made these cookies more than any other recipe and they’re always delicious. Enjoy!
Rolled Sugar Cookies
2 1/2 cups self-rising flour
1/2 cup shortening (Crisco)
1 cup sugar
2 eggs
1 tsp vanilla
1. Preheat oven to 400 degrees. Cream shortening and sugar together until light and fluffy.
2. Add eggs and vanilla. Beat until fully combined.
3. Add flour gradually and mix until just combined being careful not to overmix. Chill dough for at least an hour.
4. Roll dough 1/8″ thick and cut into desired shapes. Place on lightly greased cookie sheets and bake for 6-8 minutes (depending on how big your cookies are).
Royal Frosting
1/4 cup butter or margarine, room temperature
4 cups powdered sugar
2 egg whites*
1 tsp vanilla
1/4 tsp cream of tartar
1-2 tsp evaporated milk
1. Cream butter into sugar. Add egg whites, vanilla, and cream of tartar. Beat; add milk.
2. Beat until smooth.
Note: If you’re scared of salmonella (eg. feeding these cookies to the elderly, preggos, or small children) you can buy pasteurized eggs or substitute meringue powder for the egg whites.
