Anyone know a recipe for a soft old fashioned sugar cookie?

I'm looking for something very specific: non-dairy, big, soft, moist, crumbly, with sugar or sugar %26amp; cinnamon topping, not hard enough for frosting, but not soggy-soft. It doesn't matter if they're cutout, or drop cookies. Also, preferably something you've tried and not from a website. Thanks so much!Anyone know a recipe for a soft old fashioned sugar cookie?
I've made these cookies, but instead of rolling them out, I roll the dough into tablespoon sized balls, about an inch and a half across. Place the cookie dough balls two inches apart. Flatten the dough balls with the bottom (dipped in sugar so dough doesn't stick) of a water glass. The cookies should be about a 1/4 of an inch thick.





Sugar Cookie


3/4 cup shortening


1 cup sugar


2 eggs


1 teaspoon vanilla


2 1/2 cups flour


1 teaspoon baking powder


1 teaspoon salt





Mix thoroughly; shortening, sugar, eggs, and vanilla. Blend in flour, baking powder and salt. Cover and chill at least 1 hour.





Heat oven to 400 degrees.





Roll dough, cut, and bake on ungreased baking sheet for 6 to 8 minutes or until very light brown.


----Anyone know a recipe for a soft old fashioned sugar cookie?
Basic Vegan Sugar Cookies





1 戮 cups all-purpose flour


录 cup cornstarch


1 tsp. baking powder


1 stick (4 oz. or 陆 cup) vegan margarine, softened (I like Earth Balance brand Natural Buttery Sticks)


戮 cup light brown sugar


录 cup soymilk, vanilla or plain (I used plain)


1 tsp. real vanilla extract





1) Preheat the oven to 350 degrees F. Lightly spray a baking sheet with cooking spray.


2) Stir together flour, cornstarch, and baking powder in a bowl.


3) In a separate bowl, use an electric mixer to beat the margarine to soften it (this step was a bit tricky for me, as most of the margarine got stuck in the beaters. Even if that happens to you, carry on; your cookie dough should be fine because when you add the sugar, the margarine will become unstuck and blend into the sugar). Add the sugar to the margarine and beat to combine well. Add the soymilk and vanilla to the margarine-sugar mixture and beat for another 30 seconds or so to combine until smooth.


4) Add the flour mixture to the margarine mixture and beat for about 30 seconds to make a smooth thick batter.


5) Use your hands to shape the batter into 1- to 1.5-inch balls. Place the balls on the prepared baking sheet and bake for 10-12 minutes until cookies look a bit dry on top. Try not to overbake them. Cool cookies on sheets for a minute or two and then transfer them to wire racks to cool completely. Cookies can be stored at room temperature in an airtight container for at least three days with no loss of flavor or texture.
Snickerdoodles





1陆 cups sugar


陆 cup butter or margarine, softened


陆 cup shortening


2 eggs


2 3/4 cups all-purpose flour


2 tsp cream of tartar


1 tsp baking soda


录 tsp salt


录 cup sugar


2 tsp ground cinnamon





1. Heat oven to 400潞F.


2. Mix 1陆 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.


3. Shape dough into 1录'; balls. Mix 录 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.


4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.





--Betty Crocker


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AMISH SUGAR COOKIES





In a bowl, mix together well:


1 cup sugar


1 cup powdered sugar


1 cup butter, room temp


1 cup oil


2 large eggs, room temp





In another bowl, mix well:


1 tsp. vanilla


1 tsp. salt


1 tsp. cream of tartar


1 tsp. Baking Soda


4陆 cups flour





Combine the ingredients to one bowl, mix well, cover and chill for at least 4 hours.





When ready to bake, flour hands, then shape dough into balls and place on baking sheet.





Take a chilled glass and dip bottom in sugar. Flatten each cookie. Sprinkle with colored sugar if you want.





Bake at preheated 350潞F until the edges are golden brown.