Recipe courtesy of South Orange, New Jersey, Cookie Swap

Rita's Holiday Sugar Cookies

My family has used this recipe since I was a small child. I've reduced the amount of sugar that the original recipe called for. The cookie gets plenty of sweetness from the frosting. For the swap, I decorated some of the cookies and then I made packs of plain cookies, icing and sprinkles so that each family can have fun decorating at home. I also used the colored dough in the middle of the plain dough to make two-toned cookies, and I think this makes them adorable.
  • Level: Easy
  • Total: 1 hr 18 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 8 min
  • Yield: 30
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Ingredients

Cookies:

3/4 cup shortening

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

Food coloring

Frosting:

2/3 cup unsalted butter, softened

2 2/3 cups confectioners' sugar

2 to 3 tablespoons milk

3/4 teaspoon vanilla extract

Food coloring

Directions

  1. For cookies:
  2. Preheat oven to 400 degrees F.
  3. In a mixer, beat shortening until soft. Add sugar, baking powder, and salt. Beat in eggs and vanilla. Gradually mix in the flour. Remove half of the dough, leaving the remaining in the mixer. Add a couple of drops of food coloring to the dough in the mixer, until the desired color is achieved and beat until combined. Form each half of the dough into disks and wrap in plastic film. Chill in the refrigerator until firm, at least 1 hour.
  4. Roll the dough out to 1/4-inch thickness and cut out cookies with cookie cutters. Transfer to an ungreased cookie sheet and bake until firm, about 6 to 8 minutes. Cool on wire racks.
  5. For frosting:
  6. In a mixer, beat butter, sugar, milk, and vanilla until smooth. If frosting is too thick, add more milk, a very small amount at a time. Divide frosting into several small bowls. Add a different color of food coloring to the frosting in each bowl. Glaze each cookie with a different color frosting.

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