Ultimate Sugar Cookies
Ultimate Sugar Cookies
Equipment
- Electric mixer
- Rolling Pin
- Cookie cutters
- Baking sheet
Ingredients
- 1 1/4 cups granulated sugar
- 1 cup Butter Flavor Crisco or Crisco shortening
- 2 eggs
- 1/4 cup light corn syrup or regular pancake syrup
- 1 Tbsp vanilla
- 3 cups all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- decorations granulated sugar, colored sugar crystals, frosting, candies, etc.
Instructions
- Heat oven to 375°F. Place sheets of foil on countertop for cooling cookies.
- Combine sugar and Crisco in a large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy.
- Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended.
- Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. If dough is too sticky or too soft to roll, refrigerate at least 1 hour. Keep dough refrigerated until ready to roll.
- Spread 1 Tbsp of flour on a large sheet of waxed paper. Place 1/4 of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4 inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place cut-outs 2 inches apart.
- Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
- Bake one baking sheet at a time at 375°F for 5-9 minutes, depending on the size of your cookies (bake smaller, thinner cutouts closer to 5 minutes, larger cut-outs closer to 9 minutes).
- Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then decorate if desired.
Notes
Makes about 3-4 dozen cookies.
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