THE BEST SOFT SUGAR COOKIES

This post is sponsored by Sprinkle Pop in conjunction with Christmas Cookie Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. as always, all content and opinions are my own. This post may also contain affiliate links. Please view my privacy policy for more information.

Today, I used two of Sprinkle Pop’s Holiday mixes, Fahoo Fores and Winter Wonderland. aren’t they fun?! I love how simple and refreshing the classic white and silver Winter Wonderland mix is. On the other hand, the Fahoo Fores mix is so bright and unique! I wouldn’t normally think “pink” for Christmas, but it totally works!

These perfectly soft and chewy sugar cookies are the best! They are wonderful rolled out or just pressed, and perfect for decorating for the holidays!

ingredients

• SUGaR COOKIES
• 6 tablespoons softened butter
• 6 tablespoons shortening
• 1 cup sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 1/2 cups flour plus 1-3 tablespoons
• 1 teaspoon salt
• 1 teaspoon baking powder
• BUTTERCREaM FROSTING
• 6 cups powdered sugar
• 2/3 cup salted butter, softened
• 5 tablespoons heavy whipping cream (or 4 tablespoons milk)
• 3 teaspoons pure vanilla extract
• DECORaTIONS
• Fahoo Fores Sprinkle Pop Mix
• Winter Wonderland Sprinkle Pop Mix
• Gel food coloring for frosting
• Sparkling Sugar

instructions

1. SUGaR COOKIES
2. With the paddle attachment, beat together the softened butter, shortening, sugar, eggs and vanilla extract.
3. add 2 1/2 cups flour, baking powder and salt and mix well until combined.
4. Touch the dough, if sticky add 1-3 tablespoons flour until it is just barely not sticky to the touch. It should still be really soft. (Remember, you will end up adding a little more flour as you roll out the dough to keep it from sticking to your surface, so don’t add to much now). Continue to beat/knead the dough for a minute or two.
5. For pressed cookies, roll into balls and press with the back bottom of a glass cup until about 1/3-1/2 inch thick and the sides are cracked.
6. For rolled out shapes, chill the dough in the refrigerator for 1 hour, or overnight.
7. Flour your surface, hands, and rolling pin. Knead the dough for a minute and then roll out with rolling pin until it’s about 1/3 of an inch thick.
8. Use desired cookie cutters, dipping them in flour if they are sticking to the dough.
9. Bake cookies at 400 degrees for 5-7 minutes. You want to take them out before they start to turn golden brown on the top. They will look under cooked, don’t worry, they will continue to cook a little more on the cookie sheet as they are cooling.
10. Leave the cookies on the cookie sheet for about 5 minutes, then transfer to a cooling rack to finish cooling.
11. Once cool, frost and decorate as desired. Store in an airtight container for up to a week.
12. BUTTERCREaM FROSTING
13. add all ingredients to a mixer with the whisk attachment.
14. Beat on low and slowly increase the speed.
15. Continue to beat for 2-3 minutes, or until the ingredients are well combined and the frosting is nice and fluffy.

Recipe Adapted From thesaucyfig.com