When my grandchildren visit more often than not they ask to help bake something. But first and foremost is… “LeahSay do you have any snacks” or cookies or cake or… you get the picture the list is endless. Having a great group of grandchildren is always fun because they are each separate little individuals. With their own wants and of course favorites.
Below I will be sharing one of my older (the ripe old age of 6) grandsons favorite recipes. In the past he has helped me bake at least once a week. However now that he has become such a big boy in kindergarten his schedule is pretty full with well you know big boy stuff .
Soft Sugar Cookies Recipe
- 2/3 Cup Shortening (I use Butter Flavored).
- 2/3 Cup Butter
- 1 1/2 Cups White Sugar
- 2 fresh Eggs
- 2 tsp Vanilla
- 2 tsp of Orange Juice (may omit*)
- 3 1/2 Cups All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Salt
Cream together your “softened” (not melted) Butter, Shortening and Sugar. Just until mixed. Turn your mixer off.
Raise your mixers arm and add the Eggs, Vanilla and Orange Juice*. Place your mixers arm back down and blend on slow just until incorporated together. Turn your mixer off.
In a separate bowl whisk together your Flour, Salt and Baking Powder.
Raise the arm of your mixer. Add your mixture of Flour, Salt and Baking Powder into your mixers bowl. Now turn your mixer on low and mix until combined. Turn off your mixer. **Do not over mix. This will cause your cookies to be tough.
Your dough will be very soft.
Wrap you dough in plastic wrap and chill until firm. Around 45 minutes or so.
Pre-heat your oven to 350 degrees.
Remove your dough from refrigerator. Roll out on a lightly floured surface or between sheets of waxed paper. I have also used the drop by spoonful method as well, when I’m in a hurry for afternoon snacks.
Cut your dough into cookies. I prefer to use a glass or a cookie cutter that does not have an enclosed back.
Place your cookies on a prepared cookie sheet (cooking spray or parchment paper).
Then place your cookie sheet into the refrigerator for a quick chill before baking. When the butter/shortening is chilled the cookies will hold the shapes better and stay fluffy.
Continue cutting out your cookies while the first pan is cooling.
Once the second pan is ready to place in the refrigerator. Remove the first pan you’ve placed in the refrigerator, then place directly into your pre-heated oven.
Bake 10-12 minutes.
Do not over cook. Check to see if done by gently raising the edge of a cookie with your spatula. When lightly golden on the bottom and still a pale white on top they will be done.
Let the cookies rest on the pan once removed from the oven. Because if you move them too soon they will fall apart since they are very soft.
Once your cookies are completely cool. You can begin adding your icing or if you prefer you can add sprinkles before cooking.
Easy Cookie Icing
- 2 Cups Powdered Sugar
- 2 Tbsp Softened Butter
- 1/4 tsp Vanilla
- 1 Tbsp Light Corn Syrup (helps to set the icing)
- 1/4 Cup Milk. (*Note, this may take more or less so add slowly as you mix).
In a bowl add your Powdered Sugar, Softened Butter, Vanilla and Corn Syrup.
Now add a HALF of your 1/4 cup of Milk. Begin mixing together by hand works fine using a whisk. If more milk is needed to reach your desired consistency for your icing then add a LITTLE more. Continue to add milk and whisk until your icing looks nice and smooth to allow ease of spreading upon your cookies.
The grandchildren like to add sprinkles at this point (Hey everything taste better with sprinkles). At this point I leave my cookies (the ones not being wolfed down with a big glass of milk) upon the counter to allow the icing to set. Then store in an air tight container. I place waxed paper in between each layer of cookies to prevent cookies from sticking together, just in case.
The joys of baking with your grandchildren is priceless!
From my home to your, enjoy!
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