My favorite 3 sugar cookie recipes

Perfect sugar cookies for whatever time or occasion you need them for!

Sugar Cookies (the kind you roll out and cut)

1 c. shortening (butter flavored for best taste)
1 c. sugar
3 eggs
1/4 c. milk
2 tsp. vanilla
3 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda

Cream shortening and sugar until fluffy. Add eggs, milk, vanilla. Add dry ingredients and mix until well blended. You may need a bit more flour if it is too sticky - but you want dough very very soft. Roll and cut. Keep dough thick for soft cookies. Roll thin for crispy. Roll out the minimum times necessary because each time you roll out, cookies will become tougher. Bake at 350 for 10 minutes until set but not browned.

Pan Sugar Cookies (no need to roll out)

1 1/2 c. sugar
2 1/2 cubes margarine, softened
2 TB milk
2 tsp. vanilla
2 eggs
2 tsp baking powder
3 c. flour
1/2 tsp. salt

Cream sugar and margarine; add eggs and vanilla. Add dry ingredients. Spread in greased cookie sheet. Bake @350 for 20 minutes. Frost and cut into bars.

Sugar Cookie Doodles (made like normal cookies and rolled in sugar. No need to frost)

1 c. sugar
1/2 c. butter
1/2 c. sour cream
1 1/2 tsp. vanilla
1 egg
2 1/2 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Cream butter and sugar. Add sour cream, vanilla and egg. Mix in dry ingredients. Refrigerate if too soft to work with. Get a spoonful of dough (or cookie scoop) and roll dough into ball. Roll in sugar or sprinkles. Set on cookie sheet and bake at 400 degrees for 7-8 minutes or until ball has started to crack, but not browned. Very yummy. No need to frost.