Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a mixing bowl, whisk together the Pillsbury BEST™ All Purpose Flour, baking powder, and salt. Set aside.
In a large mixing bowl using an electric mixer, cream together the Crisco® All-Vegetable Shortening and sugar until well combined. Mix in the egg, milk, and vanilla extract until fully combined.
Slowly add the dry ingredients and mix until fully combined. The mixture will be a little crumbly at first but it will come together as you continue mixing it.
Divide the dough in half. Roll out each half on a lightly floured surface to ¼-inch thick, then cut with 2 to 3-inch cookie cutters. Re-roll any scrap pieces of sugar cookie dough and cut out more cookies as needed. Place the cookies 2-inches apart on the prepared baking sheets.
Bake in separate batches at 350° for 8-10 minutes or until the tops of the cookies are set and very lightly browned.
Cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.