Many months ago Lauren Nelson gave me the challenge to make a chewy yet soft sugar cookie. She loves these and would like to have a recipe at home that she can make whenever an iced sugar cookie is needed. Well I worked and worked on this. It was a bit of a challenge but I have finally mastered it. I cannot wait to share this with her today!
If you love sugar cookies than this one will for sure become a “keeper” in your recipe book. Best part is that they do not require rolling out and work best when iced. yeah I know…what cookie isn’t better when iced? There are only a few things different that I use than what is ordinary. I use lemon extract in the cookie dough and in the frosting I use a tub of vanilla frosting and then add in Princess Flavoring.
Now you must be asking yourself…what is Princess Flavor? Well it is the perfect blend of nuttiness along with vanilla and almond flavoring. Hard to explain but it my new favorite for my frosting.
Ingredients
- 2/3 cup shortening (Crisco)
- 2/3 unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla paste
- 1 teaspoon lemon extract
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 cups and 2 tablespoons all purpose flour
- 1 tub vanilla frosting (not whipped)
- 2 teaspoon Princess flavoring
Instructions
- Preheat to 350°. Line a baking sheet with parchment paper or Silpat. In the bowl of an electric mixer cream together the shortening, butter and sugar. Add in the egg, vanilla and lemon flavoring and mix well.
- In a medium sized bowl combine the baking powder and flour. Slowly mix in the flour mixture to the butter till well combined. Using a cookie scoop, place scoops of dough on the parchment paper. Flattening slightly. Bake for 12 minutes. Remove from oven and allow to cool.
- To frost:
- Add in the Princess flavoring to the tub of vanilla frosting. Stir and then frost cookies. Add embellishments!
Preheat to 350°
Cream butter, shortening and sugar together until light and fluffy.
On medium speed combine the eggs and vanilla until mixed well.
Over low speed add baking powder, salt and flour and mix until it comes together.
Roll into “walnut sized” balls, placing about 2 inches apart on parchment lined baking sheet.
The dough will be sticky.
Bake 8 – 10 minutes until edges are golden.
When cookies are done let them cool on baking sheet for 2-3 minutes and re