Ingredients

The following ingredients have 12 Servings
  • 3 1/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 4 tablespoons (1/4 cup) unflavored vegetable shortening, room temperature
  • 1 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 14 tablespoons unsalted butter (1 3/4 sticks), room temperature
  • 2 tablespoons unflavored vegetable shortening, room temperature
  • 2 cups powdered sugar (or more as needed)
  • 1 teaspoon vanilla extract
  • food coloring (optional)
  • sprinkles, for decoration

Instruction

  • Whisk together flour, cornstarch, salt, baking soda, and baking powder in a bowl until incorporated. Set aside.In a large mixing bowl or the bowl of a stand mixer, beat butter and shortening together until smooth. Add sugar and beat on medium-high speed, 1 to 2 minutes or until fluffy. Add eggs, one at a time, followed by vanilla. Mix well, scraping down the sides of the bowl as needed.Add dry ingredients in two batches, mixing on low speed, until flour is incorporated and no dry spots remain. Cover and refrigerate for at least 30 minutes or until firm enough to handle.Preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.Split dough into two pieces and roll half on a lightly floured surface to an even 3/8-inch thickness (this is significantly thicker than you might be used to for normal cut-out sugar cookies, that thickness is the key to the cookies’ softness). Cut into 3-inch circles using a round cookie cutter or a drinking glass. Arrange cut rounds on baking sheet, leaving 1 to 2 inches of space between them.Bake for 8 to 10 minutes or until tops are set and bottoms are just beginning to turn light golden brown. Do not overbake. Let cool on baking sheets for 5 minutes then transfer to wire racks to cool completely before frosting. Repeat with remaining dough.To prepare frosting, combine butter and shortening in a large mixing bowl or the bowl of a stand mixer. Beat on high speed until smooth and very fluffy (there should be no visible chunks of butter or shortening. Be sure both ingredients are entirely room temperature or you will likely end up with undesirable chunks).Add powdered sugar, 1/2 cup at a time, until frosting reaches desired consistency. Mix in vanilla and food coloring as desired. Spread frosting onto cooled cookies with an offset spatula. Decorate with sprinkles. Store cookies in an airtight container for up to 5 days, though cookies will be best if enjoyed within 1 to 2 days for optimal softness.