Cooking Wright

Sugar Cookies


1/2 c butter
1/4 c shortening
1 c sugar
2 eggs
1/2 t vanilla
2 1/2 c flour
1 t baking powder
1 t salt

Buttercream frosting:
1 cup butter softened
4 cup powdered sugar
2 Tbsp heavy cream
1 tsp vanilla


Cream softened butter and sugar well. Add eggs and mix well, scraping down the sides of the mixer. Add the other ingredients, but like with most cookies you don’t want to beat very long after adding the flour. Bake at 400 degrees for 6-8 min.
Double recipe makes about 3 dozen large pumpkins. Single recipe makes 37 3” hearts with a golf ball size of dough left over.

If you use this buttercream frosting recipe, soften the butter but make sure you don’t have any liquid which happens if you microwave too long. If you have any liquid you’ll end up with greasy frosting. Beat the butter in a mixer to get it all creamy before slowly adding in the powdered sugar. Beat it well and add the vanilla and cream. You can add a little less or more cream to get your preferred consistency. This is a good recipe for cupcakes as well. This makes enough frosting to do a double batch of the cookies.

Another favorite frosting is lemon juice and powdered sugar mixed to a thick glaze that can be painted on the cookies. This can harden enough to make the cookies stackable, but not the best for adding sprinkles to.

Nutritional note:
The total carbs for a single recipe of cookies is 433g. If you get 37 cookies out of a single recipe with only a golf ball size of dough left over, each cookie will have 11.5g of carbohydrate. If the buttercream frosting covers a double batch of cookies, and the total for the frosting recipe is 479g, it will add 6.5g to each cookie, for a total carb count per cookie of 18g.

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