TipsLayer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. This page contains affiliate links. For more information please read my Disclosure Policy. This heritage recipe for Crisco sugar cookies was passed down from my great grandmother and always, without fail produces sweet, soft, sugar cookies. Sugar cookies with shortening make perfect cut out cookies, and can be colored and decorated as gorgeous cookies for Santa. Today I’m sharing a true family heirloom recipe. My great grandma first made these Crisco sugar cookies and handed it down to my mom, who handed it down to me. These are the sugar cookies I grew up eating every single Christmas, it’s the recipe I used to impress my husband before we were dating (it worked!), and I’ll be baking these as our cookies for Santa as my son grows up. Crisco cookies aren’t as common now as perhaps they were in my great grandmother’s generation, but they’re absolutely, hands down, the most perfect sugar cookie I’ve had. And yes, I’ve tried others! They’re soft, tender, and perfectly sweet. You can color the dough, add sprinkles, or frost them, and even though they’re usually a holiday cookie for us, you can cut them out for any occasion. To put it succinctly, I usually make a double batch (like 40 cookies) and they’re gone within three days. If you want a sweet, delicious sugar cookie this year, give these a go. Why Shortening?Shortening is a vegetable based fat that can replace butter in baking. It’s no secret that it isn’t the healthiest product…but since we’re talking about cookies, it’s kind of a moot point! In baking shortening can produce a tender, softer product, especially in cookies. It also has a higher melting point than butter, meaning it can be easier to handle when rolling out and can stand up to the heat of the oven without spreading so quickly. I keep shortening in my cupboard almost exclusively for this recipe, if you have it give it a try, it’s a delicious cookie! IngredientsThere’s nothing crazy or difficult about the ingredients needed to make Crisco cookies, in fact I think it’s easier than a butter sugar cookie – no softening required!
Optional IngredientsIn my house we don’t like our sugar cookies layered with icing from edge to edge, but that’s really a personal preference! I prefer to instead dye some of my dough as a quick and easy way to bring festivity to my cookie without making them super sweet with frosting. Here are some additional ingredients you may need depending on how you want to decorate your crisco cookies.
I use the Sugar Cookie Icing recipe from Melissa at Mamagourmand. It’s an easy icing that hardens nice and glossy and for a reluctant icing user like myself, has been the easiest, fool proof recipe that looks good and tastes great. Check it out HERE for the specific amounts and recipe. How to Make Crisco Sugar CookiesThe process of making a cut out sugar cookie recipe is the same as many standard cookie recipes. By use of the creaming method, you get a soft cookie dough that bakes into an equally soft cookie! Read more about the creaming method in my Guide to Quick Breads. Make your dough
Bake & DecorateOnce you’re dough has chilled, go ahead at get ready to roll it out and bake.
Bonus Baking Tips
FAQ’sCan I substitute butter? There are TONS of butter based sugar cookies out there, but for this recipe no. I have tested this and the flavor and texture is simply not as good. This recipe is specifically for Crisco, or shortening based sugar cookies. My Sugar cookies taste like flour… This usually occurs when too much flour has been added to the dough during rolling out, or too much flour has been added during the mixing. Measure flour by spooning it into your measuring cup and leveling it, and be sure to only lightly sprinkle your work surface and rolling pin. Why did my cookies puff up? This usually happens when your dough isn’t cold enough. This can be prevented two ways. – Keep dough chilled and roll out separate chunks. I can usually roll out two baking sheets worth before the dough is too warm. Can I freeze crisco sugar cookies? Yes! You can freeze either cut out, unbaked sugar cookies, baked sugar cookies, or decorated sugar cookies. Freeze on a flat baking sheet until stiff, then store in a freezer safe container. To bake unbaked frozen cookies, add a few minutes to the bake time. Do I have to chill the dough? Because shortening does not melt as quickly or at as low a temp as butter, you may think you can skip this step. I don’t recommend skipping it. Chilling your dough allows for the cookies to set during the baking process before the shortening melts, which means a better shape retention of your cut out shapes. Will flour show up on my colored sugar cookies from rolling them out? No, any flour that appears on the dough during the cutting and rolling process will disappear when baked. My cookies are crunchy, why? They have been over baked or rolled too thin. Pull from the oven when the edges have set and the top of the cookies are no longer wet looking. They will not be firm to the touch, and the edges should not be golden brown. Can I half this recipe? Yes! This recipe is technically for a double batch, but since I NEVER bake a single, and they ALWAYS disappear, I figured I’d share the recipe for the amount I usually wind up making during the holiday season. Enjoy Making your Cookies for Santa!I hope you and your loved ones get as much enjoyment out of this recipe as my family has. It’s the perfect sugar cookie in my opinion, and I guarantee that they’ll disappear at a shocking speed. However you choose to decorate, or if you choose not too, they’re delicious no matter what! But don’t Forget the Other Holiday Cookie Occasions!We usually whip these up in December, but they really do work for any decorated cookie occasion like Valentines, Easter, or Halloween. Just switch up the cookie cutters and colors, and they can be whatever you like! Other Holiday Desserts you may enjoy
Homemade Food Gifts
Print Recipe Soft, tender sugar cookies that can be colored or decorated and store for up to a week. The perfect cookies for Santa! Prep Time:15 mins Cook Time:28 mins Chill Time:1 hr Total Time:1 hr 43 mins
Mixing Instructions
Baking Instructions
Optional Decorating Instructions
Get the cookie icing recipe I use here. *If you only have one baking sheet, simply place next batch on a sheet of parchment paper and slide onto baking sheet after you take the first batch off. Serving: 1cookie | Calories: 141kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 34mg | Potassium: 49mg | Fiber: 1g | Sugar: 8g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg Course: Dessert Cuisine: American Keyword: baked goods, cookies, dessert, holidays Servings: 40 Calories: 141kcal Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment. What does adding cream of tartar do to cookies?Cream of tartar helps to activate the leavening properties of baking soda, thus adding loft and a light, fluffy texture to cookies, cakes, and more. Prevents browning in sugar cookies.
Is cream of tartar necessary for sugar cookies?Adding it to cake or cookie batters prevents sugar from banding together and crystallizing, meaning that it results in more of a tender chew—snickerdoodles and sugar cookies wouldn't be the same without cream of tartar. The same effect is why it's added to some frostings and syrups, where it helps keep things smooth.
Is it better to use shortening or butter in sugar cookies?Cookies made with only butter may not rise as much and may spread a bit more, but the edges will be crispier and will have a rich buttery taste. Cookies made with only shortening will result in a cookie that bakes higher and holds its shape better during baking.
What does adding shortening to cookies do?Shortening is 100% fat, containing no water. That means no steam is created during baking which effectively reduces gluten production, so shortening cookies tend to be softer and more tender. Also, shortening has a higher melting point than butter, resulting in taller cookies.
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