On the way to Penn State, there is a convenience store where you can get the most delicious sugar cookies. They’re soft, over-sized, and almost taste like a cake while still preserving the cookie-ness of the sugar cookie. Does that make sense?
Anyways, I googled some recipes for soft sugar cookies and ended up following this one. They turned out soft & chewy and had I not practiced self-control, I could have eaten about 15 of them.
I made a second batch rolled in cinnamon sugar, and they turned out tasting just like my Dad’s favorite snickerdoodles. The cookies aren’t too sweet and would be great iced, too!
Soft Sprinkle Sugar Cookies
- 2/3 cup shortening
- 2/3 cup butter
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Sprinkles (Or granulated sugar, cinnamon sugar, or icing would work as a topping too)
1. Preheat oven to 350 degrees.
2. Cream together the butter, shortening, and sugar. Make sure the butter is room temperature, and don’t over-mix.
3. Add the eggs one at a time with the vanilla extract. (Tip: make sure your eggs are room temperature for better cookies. To make eggs room temp. quick, put them in a bowl of warm water for about 10 minutes.)
4. Next up, slowly add the flour to the batter. This way you prevent getting flour all over yourself and the dough gets mixed better.
5. Using a small ice-cream scoop or spoon, form cookies into balls about the size of a ping pong ball and roll in the sprinkles.
6. Bake for 10-12 minutes and enjoy.