Super Soft Sugar Cookies with Buttercream or Glaze Frosting

Super Soft Sugar Cookies with Buttercream or Glaze Frosting


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A soft, light and puffy sugar cookie that rivals the store bought variety! The secret is to chill your dough, liberally flour your rolling surface and save all your scraps for last. Even better and easier, use a cookie scoop and flatten the tops with a floured drinking glass to make round sugar cookies that can be decorated with a creamy buttercream frosting or an easy to use glaze.

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Time needed

1 hour preparation + 7-10 min cooking

Serving Size / Yield

25 servings


  • 1 1/2 C. granulated sugar
  • 1 C. shortening
  • 2 eggs
  • 2 tsp. vanilla
  • 1 tsp. baking soda
  • 1/4 C. hot water
  • 5 C. all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 C. milk
  • Buttercream Frosting:
  • 6 Tbs. salted butter, room temperature
  • 4 1/2 - 4 1/4 C. powdered sugar
  • 1/4 C. milk
  • 1 1/2 tsp. vanilla
  • Sugar Cookie Glaze:
  • 2 1/2 C. powdered sugar
  • 3 Tbs. water
  • 1 Tbs. unsalted butter, room temperature
  • 2 Tbs. light corn syrup
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt

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In a large mixing bowl, cream sugar and shortening until light and fluffy.  Add eggs and vanilla and mix until a creamy yellow.
Dissolve baking soda in the 1/4 cup of hot water.  Add soda water to egg mixture and blend well.

Prior to measuring, aerate your flour by stirring with a large spoon.  Scoop flour with spoon and “sprinkle” into your measuring cup. Level off excess flour with the straight edge of a table knife.  Pour measured flour into a separate, large bowl.  Add baking powder and salt to measured flour and mix well.

Add 1 cup of flour mixture to creamed mixture in mixing bowl and mix well.  Add a little bit of milk, mix and continue alternating flour and milk till you have a light, airy cookie dough that resembles a moderately stiff batter.

Cover dough and chill in fridge for at least an hour.

Liberally flour a clean countertop and place 1/2 of the dough onto flour.  Sprinkle additional flour on top of dough and onto rolling pin.  Roll dough to 3/8” thickness, keeping rolling pin floured. Cut into desired shapes with flour-dipped cookie cutters.

Remove scraps, place in plastic wrap and place in fridge for 10-15 minutes.   Re-roll scraps with as little flour as you possibly can handle.

Place cut cookies onto a lightly greased or parchment lined baking sheet.
Bake in a 375°F oven for 7-10 minutes until set, but not browned and tops spring back when lightly touched.  If an indentation stays, bake cookies 1-2 minutes longer.

Cool on rack and frost with desired frosting.
Makes approximately 25 three inch cookies.

Buttercream Frosting Directions
In a small mixer bowl, beat butter until light and fluffy  Gradually add about half of the powdered sugar, beating well.
Beat in the milk and the vanilla.  Gradually beat in the remaining powder sugar, then milk.  If necessary, add additional milk to make a spreading consistency.

Glaze Directions
Combine powdered sugar, water, butter, corn syrup, vanilla and salt in a a mixer bowl.  Mix until sooth and shiny.  Place in a decorator ba or small squeeze bottle.  Outline cookie and let set for 20-30 minutes.  “Flood” the inside of the cookie with additional glaze and decorate as desired.  Cookies will set and be touchable in 30 minutes. 

Submitted by: Frieda Franchina

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