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White Lily

Decorative Sugar Cookies


1 hrs


10 min


3 dozen 2 to 3-inch cut out cookies


4 1/2 cups White Lily® Enriched Bleached All Purpose Flour 2 large eggs
1 tbsp. baking powder 1 tsp. vanilla extract
1/4 tsp. salt Frosting and cookie decorations of choice
3/4 cup butter, at room temperature Royal Icing
3/4 cup Crisco® All-Vegetable Shortening Shiny Sugar Cookie Frosting
1 1/2 cups sugar Buttercream Frosting


  1. 1.
    WHISK together flour, baking powder and salt in large bowl. Set aside. Beat butter and shortening in large mixing bowl with an electric mixer at medium speed for 30 seconds. Add sugar. Beat until light and fluffy, scraping sides of bowl occasionally.

  2. 2.
    BEAT in eggs and vanilla until combined. Beat in as much of the flour as possible with mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Spoon each half onto plastic wrap. Shape into disks and wrap tightly. Refrigerate 1 hour or overnight until dough is easy to handle.

  3. 3.
    HEAT oven to 375º F. Using one disk at a time, place dough on floured surface and roll out to 1/4 inch thickness. Cut out cookies with floured cutter. Place 1 inch apart on ungreased baking sheets. Sprinkle with colored sugars, if desired.

  4. 4.
    BAKE 8 to 10 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack. Cool completely. Frost with Royal Icing, Shiny Sugar Cookie Frosting or Butter Cream Frosting, if desired.