This is a DELICIOUS recipe for rolled sugar cookies. I have always had trouble with whatever recipe I have tried – too dry, doesn’t roll, tastes gross, etc. This recipe is near perfect!
It is from Betty Crocker’s Cookie Cookbook and it can be found in the “Fix ’em with a Mix” chapter.
1 package supermoist yellow cake mix
1/2 cup shortening
1/3 cup butter
1 tsp vanilla
white granulated sugar (for sprinkling)
food coloring of your choice (for tinting the sugar)
1. Heat oven to 375. Put about 1/3 cup sugar each into 2-3 ziploc bags (depending on how many colors of sugar you want). Drop in 2-3 drops of desired food-coloring; seal bag. “Smoosh” or knead the bag around until all of the sugar is tinted.
2. Beat half the cake mix (dry), the shortening, butter, egg & vanilla until smooth. Stir in remaining cake mix.
3. Divide dough into 4 equal parts. If micture is too wet, flour your hands and pat the mixture into a ball using enough flour to stop it from sticking. Roll each part 1/4th inch thick on heavily floured surface with a heavily floured rolling pin. Cut into desired shapes. Place on cookie sheet & sprinkle with sugar.
4. Bake 5-7 minutes. Cool slightly on cookie sheet, then remove cookies to wire rack.
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