This Sugar Cookie Stars Recipe is a soft and buttery recipe, which is made with vegetable shortening and a hint of orange zest. It’s a classic, foolproof recipe, ready in about 2 hours and 30 minutes.
Jump to RecipeSugar Cookie Stars Recipe Ingredients
For the Cookies:
- 2/3 cup vegetable shortening
- 3/4 cup granulated sugar
- 1/2 tsp. grated orange zest
- 1/2 tsp. vanilla extract
- 1 large egg
- 4 tsp. milk
- 2 cups all-purpose flour, plus more for dusting
- 1 1/2 tsp. baking powder
- 1/4 tsp. kosher salt
For the Glaze and Decoration:
- 1 large egg yolk
- 1 tsp. water
- 2 to 3 drops red food coloring
- Royal icing, for decorating (see note)
- Sanding sugar, for decorating
For the Royal Icing (makes ~4 cups):
- 2 pounds sifted powdered sugar
- 1/3 cup milk
- 2 pasteurized egg whites
How To Make Sugar Cookie Stars Recipe
- Make the Cookie Dough: In a large bowl, use an electric mixer on medium speed to beat the shortening, granulated sugar, orange zest, and vanilla until well combined, about 2 to 3 minutes. Beat in the egg until light and fluffy, then beat in the milk.
- Combine and Chill: In a separate medium bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, add the flour mixture to the wet ingredients and beat until just combined. Divide the dough in half, flatten each half into a disc, and wrap in plastic wrap. Refrigerate for at least 1 hour.
- Prep Oven and Glaze: Preheat the oven to 375 ̊F. Line two baking sheets with parchment paper. In a small bowl, whisk together the egg yolk, water, and red food coloring to create the glaze.
- Roll and Cut Cookies: On a lightly floured surface, roll out one disc of chilled dough to about 1/4 inch thickness. Use a 2- to 3-inch star-shaped cookie cutter to cut out shapes.
- Glaze and Bake: Arrange the cookies about 2 inches apart on the prepared pans. Brush the tops of the unbaked cookies with the red egg yolk glaze. Bake for about 6 minutes, until the cookies are set but not browned.
- Cool the Cookies: Let the cookies cool for 3 minutes on the baking sheet before carefully transferring them to a wire rack to cool completely.
- Decorate: Once the cookies are completely cool, prepare the royal icing by whisking all ingredients together until stiff. Transfer the icing to a piping bag and decorate the cookies as desired, finishing with a sprinkle of sanding sugar. Let the icing set for about 1 hour.
Recipe Tips
- How do I keep my cut-out cookies from spreading? Chilling the dough for at least an hour is the most important step. A cold, firm dough will hold its shape perfectly in the oven. If the dough becomes soft while you are working with it, pop it back in the fridge for 15 minutes.
- Why use shortening instead of all butter? Shortening has a higher melting point than butter, which means the cookies spread less and hold their shape better. It also produces a very soft, tender cookie.
- Can I skip the egg yolk glaze before baking? Yes, you can. The red-tinted glaze is a decorative step that adds a slight sheen and a base color to the cookies, but they will still be delicious without it if you prefer to just decorate with royal icing.
- How do I get clean, sharp cut-out shapes? Start with well-chilled dough. On a lightly floured surface, roll the dough evenly. Dip your cookie cutter in a little flour before each cut to prevent the dough from sticking to it.
What To Serve With Sugar Cookie Stars
These classic decorated cookies are a perfect holiday treat on their own.
- As part of a festive cookie platter.
- With a mug of hot chocolate or warm spiced cider.
- With a cold glass of milk.
How To Store Sugar Cookie Stars
Room Temperature: Store the decorated cookies in a single layer in an airtight container for up to 5 days. Stacking them can smudge the icing. Freeze: For best results, freeze the undecorated, baked cookies between layers of parchment paper for up to 3 months. You can also freeze the raw dough discs for up to 3 months. Thaw in the refrigerator before decorating or rolling.
Sugar Cookie Stars Nutrition Facts
- Serving: 1 cookie
- Calories: 160kcal
- Protein: 2g
- Fat: 7g
- Carbohydrates: 22g
- Sugar: 14g
- Sodium: 65mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this dough is perfect for making ahead. You can refrigerate the wrapped dough discs for up to 3 days before rolling and baking.
This is usually caused by over-mixing the dough after the flour has been added, which overdevelops the gluten. Mix only until the flour is just combined. Over-baking can also cause tough cookies, so pull them from the oven as soon as they are set.
No, the orange zest is optional, but it adds a lovely, subtle citrusy fragrance that pairs beautifully with the sweet cookie. You can omit it or substitute it with lemon zest if you prefer.
Try More Recipes:
- Raw Cookie Dough Recipe
- Nutella Oat Crunch No-Bake Cookies Recipe
- Gesine Prado’s Pistachio Star Cookies Recipe
- Butterscotch Pudding Cookies
Sugar Cookie Stars Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
servings20
minutes12
minutes160
kcalA classic, soft cut-out sugar cookie made with shortening for a tender texture that holds its shape perfectly, ideal for decorating during the holidays.
Ingredients
2/3 cup vegetable shortening
3/4 cup granulated sugar
1 large egg & 4 tsp. milk
1/2 tsp. vanilla & 1/2 tsp. orange zest
2 cups all-purpose flour
1 1/2 tsp. baking powder & 1/4 tsp. salt
For Decorating: 1 egg yolk, red food coloring, royal icing, sanding sugar.
Directions
- Beat the shortening, sugar, zest, and vanilla until combined. Beat in the egg, then the milk.
- In a separate bowl, sift the flour, baking powder, and salt.
- On low speed, mix the dry ingredients into the wet ingredients until just combined.
- Divide the dough in half, form into discs, wrap, and chill for at least 1 hour.
- Preheat oven to 375°F. Roll out the chilled dough to 1/4-inch thickness and cut into stars.
- Whisk an egg yolk with water and red food coloring, and brush this glaze over the unbaked cookies.
- Bake for about 6 minutes until set but not browned. Cool completely.
- Decorate the cooled cookies with royal icing and sanding sugar.
Notes
- Chilling the dough for at least one hour is the most crucial step to ensure your cookies hold their star shape and don’t spread.
- The use of shortening instead of butter is what gives these cookies their signature soft texture.
- Do not over-bake the cookies; they should be pale and just set for the softest result.
- For clean cuts, dip your cookie cutter in a small amount of flour before cutting each shape.
