The caption on the All Recipes post for these delectable cookies states, “This recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe you don’t have to roll out and the cookies are soft and chewy.” They had me at “Blue Ribbon winner”, which indicates to me that they are at least worth the trouble of making once. Well, after I made these for the first time, I marked the page with a star and a “great!” The rest of my family seconded that motion. Since they are Soft Sugar Cookies IV, I’m assuming there were at least State Fair entries I, II and III, perhaps even a V and VI, or more.
Since I fell in love with these cookies, I bake them often to give to friends or share at potlucks. They are always a hit and quite honestly, are requested over and over. My new boss, the principal of the school where I work keeps hinting that I haven’t brought these cookies in for a while. I also made them for the school Halloween party and I am now the most popular school secretary! All of the students beg me to bring more in. I encourage them to do well on their tests and then reward them. Yes–they are the “Reward Cookie”.
These are drop cookies, so you don’t have to roll them out. You only have to roll them in sugar. Also, they do not require refrigeration before you bake them. They remain soft and chewy the next day. I do, however, highly recommend the use of aluminum cookie sheets for baking. That goes for any cookie. Dark cookie sheets tend to get too hot and the cookies tend to come out burnt or they spread out. If you prefer to use the dark metal cookie sheets, please line them with parchment paper before baking. As much as I love a good chocolate chip cookie, these are just as good and craved by everyone!
- ⅔ cup shortening
- ⅔ cup butter, softened
- 1-1/2 cups grandulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅓ cup granulated sugar for decoration
- Preheat oven to 350 degrees F
- In a medium bowl, cream together the shortening, butter and sugar until fluffy. Add the eggs and vanilla.
- In a separate bowl, combine the flour, baking powder and salt. Mix into the creamed sugar mixture until the dough comes together.
- Roll dough into walnut-sized balls and roll in ⅓ cup sugar. I use a cookie scoop. Place them on an ungreased cookie sheet about 2 inches apart.
- Bake cookies 11-12 minutes. In my oven, they are perfect at exactly 12 minutes. The bottom should be a very light brown, but not brown on the top.
- Remove from the cookie sheets and cool on wire racks. Store in an airtight container.
Et cetera: I have a friend who is a private helicopter pilot. He spends countless hours at his hangar with minimal comforts of home. Every time I make these soft sugar cookies, I give him a batch, which he stores in the freezer at his hangar. Whenever he wants a treat, he reaches in for a FROZEN cookie or two. I guess that makes them hard soft sugar cookies. Is that an oxymoron? I once made these for the Halloween Dance at the school where I work and the next day, Gabby, a beautiful young woman who attends the school, was asking around wondering who made the sugar cookies because she thought they were the bomb! When she found out it was me, she asked if I would make her some more. I directed her to my post. Who knows–maybe she will own a cookie shop one day.