The American version of the sugar cookie can be traced back to the mid-1700s when German Protestant settlers in Nazareth, Pennsylvania, created what they called the Nazareth sugar cookie. Then in 1875 the cookie cutter was invented, and with sugar cookie dough being easy to cut and shape, customized sugar cookies grew widely popular. During the 1930s it became a tradition for children to leave sugar cookies and milk for Santa. The cookies are often cut into festive shapes and decorated with colorful frosting and sprinkles. Not only eating sugar cookies but also decorating them remains a Christmas tradition for many families. National Sugar Cookie Day is July 9.
Recipe Servings: 48
Ingredients
- ½ cup (112 g) butter, softened
- ½ cup (95 g) shortening
- 1 cup (200 g) sugar, plus extra as needed for rolling
- 1 large egg
- 1 tsp (5 ml) vanilla extract
- 2¼ (270 g) cups all-purpose flour
- ½ tsp (2.5 g) baking powder
- ½ tsp (2.4 g) baking soda
Directions
- Preheat oven to 350°F (177°C) and line baking sheets with parchment.
- Cream together butter, shortening, and sugar in a large bowl until light and fluffy.
- Beat in egg and vanilla extract.
- Whisk together flour, baking powder, and baking soda in a separate bowl.
- Add flour mixture to the creamed ingredients gradually while beating.
- Shape dough into 1-inch (2.5-cm) balls and roll them in sugar, placing them on the prepared baking sheets spaced apart.
- Flatten dough balls using the bottom of a drinking glass and bake them for 10–12 minutes until set.
- Remove cookies from the oven and let them cool before decorating, if desired.
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