When I was in nursing school at CSU, now UCO, in Edmond, OK, I shared a nursing class with another young mom, Donna. We quickly became friends and study partners as our toddlers were the same age and we both worked full time at Children's Hospital. Being a student and a young mom was difficult, but my friendship with Donna made it all the easier since we could both relate to each other's journey. We helped each other out during this time in our lives.
In 1982, Donna brought me a tray of homemade Christmas sugar cookies. The cookies were festively decorated and looked too good to eat. Taking the first sweet bite made my taste buds jump for joy! Not only were the cookies cute they were light and creamy. These cookies were the best cookies I had ever eaten! I will never forget how precious this gift was to me.
Knowing all that Donna and I went through together as young struggling moms, going to school and working full time, she still found the time to make these precious cookies for me.
This recipe has been my go-to recipe for easy, delicious cookies. And now I get to share the recipe that my family has cherished for years with my Leachco family. I hope these cookies bring cheer and memories to your holiday season!
Jamie's Famous Sugar Cookies
Prep Time 30 minutes Cook Time 10 minutes Total Time 40 minutes
For the sugar cookies:
- 1 1/2 cups Sifted All-Purpose Flour (add for desired consistency)
- 3/4 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 1 cups Shortening
- 1 1/2 cups Sugar
- 2 Eggs room temperature
- 1/2 cup Sour Cream
For the icing:
- 2 cups Powdered Sugar
- 2 teaspoons Light Corn Syrup
- 1/2 teaspoon Vanilla Extract (use clear for white icing)
- 3-3.5 tablespoons Milk (use more or less as needed)
- Food Coloring
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl using an electric mixer, cream together the shortening and sugar until well combined. Mix in the egg and sour cream until thoroughly combined.
- Slowly add the dry ingredients and mix until just combined.
- Divide the dough in half. Cover and place dough in the refrigerator until firm.
- Roll out each half on a lightly floured surface to ¼-inch thick, then cut with 2 to 3-inch cookie cutters. Re-roll any scrap pieces of cookie dough and cut out more cookies as needed. Place the cookies 2-inches apart on the prepared baking sheets.
- Bake in separate batches at 350° for 10-12 minutes or until the tops of the cookies are set and very lightly browned.
- Cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.
- In a large mixing bowl, whisk together the powdered sugar, corn syrup, vanilla extract, and milk (start with 3 tablespoons) until well combined. To test the icing, lift the whisk (or spoon) from the mixing bowl, you should still see the ribbons of icing that fall back into the bowl for a few seconds. If needed, add more milk to thin out the icing or add more powdered sugar to make it thicker.
- Separate the icing into mixing bowls and add food coloring as needed. If the icing becomes thinner because of the food coloring, add a little more powdered sugar until it has reached your desired consistency.
Yields about 25 cookies (depending on the shape of cookies)
To make more colorful designs, make another batch of icing with a different color of food coloring.
Icing recipe found at Live Well - Bake Often