The Best Iced Sugar Cookies I’ve Ever Eaten (Way Too Many Of)

For the cookies:

Mix the shortening and sugar with a mixer. Then add the milk, vanilla, egg, and blend. Gradually add the rest of the dry ingredients until the mix forms a soft dough (when I double the recipe, I cut the flour down a little bit so it doesn’t get too dry). More flour may be needed for rolling out the dough.

Roll out to about 1/5 inch thickness. This makes 12 large cookie shapes. Bake at 350 degrees for 8-10 minutes. You can freeze these in airtight containers for several months before icing and serving.

For the icing:

Combine the icing ingredients and beat with a mixer until smooth and creamy. If you want to decorate the cookies you can use food coloring (any food coloring you like to use should work—I used Wilton’s Gels, but that’s only because I have enough to last me through the ice age). Color the icing, and decorate cookies as desired.

Notes:

The Karo syrup will allow the icing to harden. Let them sit out for a few hours before packaging.

I’ve tried other imitation butters, and Wilton makes the best by FAR. They sell it at stores like Michael’s, but I’ve also found it with the cake supplies at Walmart.