Soft Never Fail Sugar Cookies
Soft Never Fail Sugar Cookies are tender, buttery treats with a delicate sweetness and hint of vanilla, perfect for any occasion or cookie platter.
Ingredients
Instructions
- Mix flour, sugar, baking soda, salt, and cream of tartar in a bowl.
- Cut in shortening until the mixture resembles coarse crumbs.
- Add milk, eggs, and vanilla; mix well to form a dough.
- Roll out the dough on a lightly floured board to desired thickness.
- Cut the dough with a biscuit cutter into cookie shapes.
- Arrange the cookies on an ungreased cookie sheet.
- Bake in a 350°F oven for about 10-12 minutes until lightly golden.
Tips & Substitutions
For extra flavor, consider substituting half of the shortening with butter. If you don't have cream of tartar, you can use an equal amount of lemon juice or white vinegar as a substitute. Ensure your dough is not overly sticky; if it is, add a little more flour. Chill the dough for 30 minutes before rolling out to help with easier handling.
Serving Suggestions
These Soft Never Fail Sugar Cookies can be served plain or decorated with icing or sprinkles for a festive touch. They pair beautifully with a glass of milk or a cup of tea. For a delightful dessert experience, serve them alongside a slice of Tomato Spice Cake or as part of a cookie platter with other treats.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze the baked cookies in a single layer, then transfer them to a freezer-safe bag for up to three months. To reheat, place them in a preheated oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Soft Never Fail Sugar Cookies contains roughly 115 calories, with 2g protein, 20g carbohydrates, and 1g fat. It is a good source of potassium (17% of the Daily Value) and vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
You can substitute whole wheat flour for half of the all-purpose flour for a healthier option. However, using all whole wheat flour may result in a denser cookie. To maintain softness, consider adjusting the liquid ingredients slightly.
What can I do if my dough is too sticky?
If your dough is too sticky, gradually add more flour, one tablespoon at a time, until it reaches a manageable consistency. Alternatively, chilling the dough for about 30 minutes can help firm it up, making it easier to roll out.
How can I make these cookies more flavorful?
To enhance the flavor, consider adding a teaspoon of almond extract or citrus zest to the dough. You can also mix in chocolate chips, nuts, or dried fruits for added texture and taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).