Hello,
This is our favorite sugar cookie recipe. It does not get too crunchy, it rolls out well, stays fresh for several days and freezes well. The children love cutting it with cookie cutters, icing the shapes and decorating them with sprinkles. Our cookies look just like everyone else's, but they are allergy-free. I have yet to try a gluten-free version of this recipe, but I will try to see if I can do it soon.
Sugar Cookies
1 cup sugar
1 cup powdered sugar
1 cup butter (Fleischmann's Unsalted Margarine (contains soy), Spectrum Organic Vegetable Shortening (contains palm))
1 cup oil (We use corn oil.)
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
4 cups flour
Mix all wet ingredients together. Mix all dry ingredients together. Add to wet ingredients and roll to 3/8" thickness. Bake at 350 ยบ F for 7-8 minutes. TIP - I always time the cookies for about 6 minutes and then add extra time as needed.
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