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How to prepare Soft Sugar Cookies recipe? These are the bakeshop classics, best the day they’re made. Makes 12 to 14 large cookies. Here are the simple directions:



2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup solid vegetable shortening
1 large egg plus 1 large egg white, at room temperature
2 teaspoons vanilla extract
1/4 cup milk (regular, low-fat, or fat-free)


Position the rack in the center of the oven and preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl; set aside as well.
Beat the sugar and shortening in a large bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes.
Beat in the egg and egg white, scrape down the sides of the bowl, and beat in the vanilla until smooth.
Turn off the beaters, add half the prepared flour mixture, and beat at low speed just until combined. Beat in the milk until smooth, scrape down the bowl again, and beat in the remaining flour mixture at low speed just until a dough forms.
Give the dough a few turns with a rubber spatula to make sure there are no dry pockets of flour, then scoop up 1⁄4-cup measurements of dough and place them on the prepared baking sheet, spacing them 4 inches apart. Gently press the mounds into 3-inch circles.
Bake until set but not too brown, just beige, and still somewhat soft to the touch, about 18 minutes. Another couple of minutes will yield much crunchier cookies.

To cool: Leave the cookies on the baking sheet for 5 minutes, then use a metal spatula to transfer them to a wire rack to continue cooling.

To store: When fully cooled, the cookies can be kept in a sealed container at room temperature for up to 1 day; freezing dramatically alters their texture and is not recommended.


Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon grated nutmeg, or 1/4 teaspoon ground mace with the salt. Add 1 teaspoon finely grated lemon zest with the egg white. Reduce the vanilla to 1 teaspoon and add 1 teaspoon maple or rum extract with the remaining vanilla. Dust the cookies with granulated sugar (about ½ teaspoon per cookie) or with colored sugar before baking. Press a blanched almond or a walnut half into the top of each cookie before baking.

Follow this simple directions. Hope you like this Soft Sugar Cookies and Bon Apetit. Emely

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