Canada
Soft Sugar Cookies
A Canada recipe for Soft Sugar Cookies, presented with clear ingredients and concise step-by-step instructions.
Soft sugar cookies belong to Manitoba farm baking and to Ukrainian and Doukhobor families who carried the method into western Canada, where the results travel well in a tin. The dough takes its creaminess from shortening or melted butter rather than from eggs. Flour is added in stages and stopped while the dough still looks loose, because that under-measured quality is exactly what gives the finished cookie its tender crumb.
Ingredients
- eggs3
- (230 g) shortening or butter1 cup
- Vanilla, to tasteTo taste
- (200 g) white granulated sugar1 cup
- pinch of salt1
- (10 g) baking powder2 tsp
- (250–375 g) flour2 cups
Directions
- 1
In a large bowl, beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the shortening. If using butter, soften it slightly beforehand by heating it a little. The shortening/egg mixture should be loose.
- 2
Mix in the sugar, then add the salt to the liquid mixture.
- 3
Add the baking powder, then slowly add the flour as needed to reach a proper doughy state (in essence, able to be shaped without sticking to one's hands too much). You may not need all of the flour, or you may even need a little more based on your eggs and how closely you measured.
- 4
Make balls and place onto a greased or parchment-lined pan then into an oven heated to 175°C (350°F), and let bake for between 15–20 minutes.
Find nearby stores
Allow location access to find stores that carry these ingredients.
As an Amazon Associate, WorldBite earns from qualifying purchases.
Optional ingredients on Amazon
Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.