Rolling, cutting, decorating and ultimately transforming our Classic Sugar Cookies into one of a kind holiday cookies is a long standing tradition in families across America!
| Total: | 37 min |
| Prep: | 30 min |
| Cook: | 7 min |
| Yield: | 5 dozen cookies |
Ingredients
- 1 cup Crisco® Butter Flavor All-Vegetable Shortening
- or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 4 cups powdered sugar
- 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening
- 1 1/2 cups granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 tbsps. milk
- 3 large eggs, lightly beaten
- 1 tsp. vanilla extract
- 4 cups Pillsbury BEST® All Purpose Flour
- 1 1/2 tsps. baking soda
- 1 1/2 tsps. cream of tartar
- 1 tsp. salt
- Colored sugar and decors (optional)
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- Buttery Cream Frosting:
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- or 1/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 1/2 tsps. vanilla extract
- 6 to 7 tbsps. milk
- Food coloring (optional)
Instructions
- COMBINE shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.
- COMBINE flour, baking soda, cream of tartar and salt in separate large bowl. Mix into shortening mixture until well blended. Chill 1 hour.
- HEAT oven to 350 degrees F.
- ROLL out 1/3 of dough at a time to about 1/4-inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled.
- BAKE 6 to 8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack.
- Buttery Cream Frosting:
- COMBINE powdered sugar, shortening and vanilla in bowl of electric mixer; slowly blend in milk to reach desired consistency.
- BEAT on high speed for 5 minutes or until smooth and creamy. Tint frosting with food coloring, if desired.
Nutrition Facts
| Serving Size | 1 of 60 servings |
| Calories | 145 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 0 g |
| Sugar | 15 g |
| Protein | 1 g |
| Cholesterol | 10 mg |
| Sodium | 76 mg |
Reviews
I pretty much followed the recipe to the t. The recipe was a little confusing as they list powdered sugar in the cookie part of the recipe when it meant to be used with the frosting. The only change I made was the butter flavored Crisco shortening to regular shortening and added a tsp of butter flavor and I didn’t have cream of tartar so I substituted with vinegar. The dough was extremely soft. When making 1/4th thick cookies, they were nice and crispy. When making 1/2 the cookies spread up to half inch larger then original cut outs. Since I’m looking for a recipe to decorate these spread too much for what I needed them for. However, for an all shortening recipe it is tasty.