Have you ever had a sugar cookie you thought about for a long time? That was me as a young girl and into my teenage years. When I was trick-or-treating, I had this delicious sugar cookie for the first time from one of our neighbors. I really wanted the recipe then, but I was too shy and scared to ask her for the recipe. At 18 years old, I finally got the recipe. It has been my favorite ever since, and I make them for every holiday.
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Step-by-Step Photos of How to Make Soft and Fluffy Sugar Cookies
Frequently Asked Questions about How to Make Soft and Fluffy Sugar Cookies
Can I use butter in place of the shortening?
For this recipe, I find that shortening works the best to get a soft and fluffy consistency. If you choose to use butter, keep in mind the texture will be different.
Why is there so much baking powder?
I know 8 tsp of baking powder is a lot, but it’s the leavening agent that helps make the cookies fluff up.
What’s a good substitute for Karo syrup?
Karo syrup is the secret ingredient in this recipe. It helps make the cookies soft in the middle. I have used honey in its place, but I did not like how the cookies turned out. I recommend using Karo syrup for the best results.
Can I use different extract flavors?
Yes. I used lemon extract in the dough to make a fruit pizza, and then I frosted it with cream cheese frosting. Also, I remember my neighbor making them another time with orange flavor in the frosting. However, my personal favorite is vanilla extract in the cookie dough with almond and vanilla extract in the frosting.
Do you need to chill the dough before baking?
If you want to you can, but it is not necessary to chill the dough.
How do I know when the cookies are done baking?
These cookies do not brown like other cookies do. They are pale in color when they’re done baking (see photo above). To test if they’re done, I lift a cookie with a spatula to check the bottom. If it is very lightly browned, then the cookies are done. I love that it only takes 4-6 minutes for the cookies to bake, but it’s important not to overbake them because they will turn out dry.
How many cookies does this recipe make?
Depending upon the size of cookie cutters you use, the recipe will yield 4-6 dozen.
Baker’s Tools:
Amazing Cookie Bars
- Cookies:
- 1¼ cups granulated sugar
- 1 cup Karo light corn syrup
- 1 cup shortening
- 2 eggs
- 1 cup milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 8 tsp baking powder (Yes, 8 tsp.)
- 1 tsp baking soda
- 8 cups all-purpose flour
- Frosting:
- ½ cup butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2-3 tbsp heavy cream or evaporated milk (or regular milk in a pinch)
- Food coloring
- Sprinkles for decorating
- Line a cookie sheet with a silicone baking mat or parchment paper.
- Preheat the oven to 425 degrees.
- With a stand mixer or hand mixer cream together the sugar, Karo syrup, and shortening. Mix well.
- Next, add the eggs, milk, and vanilla extract. Mix again until completely combined.
- In a separate mixing bowl whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Mix until the dough comes together.
- Press the dough together with your hands to form a ball.
- Next, on a nicely floured surface, roll the dough out with a rolling pin to ⅓-inch thickness.
- Use a round cookie cutter or your favorite cookie cutters to cut out shapes and place them on the prepared baking sheet.
- Bake at 425 degrees for 4-6 minutes. Be careful not to overbake the cookies because they will turn out dry. To test if they're done, I lift a cookie with a spatula to check the bottom. If the bottom is very lightly browned, then the cookies are done.
- Place cookies on a cooling rack and allow them to completely cool before frosting them.
- Prepare the frosting by using a hand mixer to cream together all the ingredients until smooth, and then add the food coloring until it is completely combined.
- When the cookies are completely cooled, frost them and add any sprinkles or decorations you prefer.
- Enjoy!
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