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 also 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 my #1 requested cookie. 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 in their classes 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 using AirBake® Ultra™ Insulated Aluminum Cookie Sheets, or at the very least 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: As you can see by these pictures, I usually double or triple this recipe to make enough for all of my friends and family, because if they knew I made these cookies and they didn’t get any, well, you get the picture. This means I run out of counter space for cooling the cookies in my kitchen, so I use these wonderful stacking cooling racks that daughter #1 gave me. I love them!