Ultimate Sugar Cookies

The name says it all. This Crisco sugar cookie recipe can be made with pancake syrup instead of corn syrup if you wish.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 1 25

Course Snack

Cuisine American

Servings 48 people

Calories 4356.5 kcal

Equipment

1 Electric Mixer Stand mixer or hand mixer
2 Mixing Bowls One large, one medium
1 Rolling Pin
1 Set of Cookie Cutters Assorted shapes
2 Baking Sheets Large, ungreased

Ingredients

Main

1 ¼ cups white sugar
1 cup butter flavored shortening
2 eggs
¼ cup light corn syrup
1 tablespoon vanilla extract
3 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
Beat sugar and shortening on medium speed with an electric mixer in a bowl until well blended. Add eggs, corn syrup, and vanilla; beat well. Combine flour, baking powder, baking soda, and salt in a separate bowl. Gradually add flour mixture to egg mixture on low speed until well blended.
Wrap dough in plastic wrap and chill in the refrigerator for 1 hour.
Roll out dough between 2 sheets of lightly floured wax paper. Cut out desired shapes with a floured cutter and place them on ungreased cookie sheets.
Bake cookies in the preheated oven until the centers are set, 6 to 10 minutes. Baking time will depend on the size and thickness of cookies; do not overbake. Cool briefly, then remove from the cookie sheets to cool to room temperature.

Notes

For truly 'Ultimate' sugar cookies, precision is key. Do not overmix the flour, as this develops gluten and can lead to a tougher cookie; mix just until combined. The use of butter-flavored shortening contributes to a very tender crumb and helps maintain the cookie's shape, preventing excessive spread. If you desire a richer, buttery flavor, consider a 50/50 blend of shortening and unsalted butter, though this may alter the texture slightly. Proper chilling of the dough is paramount for easy handling and to ensure crisp, defined edges on your cut-out shapes. When baking, watch closely; the edges should be lightly golden, but the centers should remain pale for a soft, chewy texture. Overbaking is the quickest way to dry out these delicate treats. Once cooled, these cookies are a perfect canvas for royal icing or simple glaze and sprinkles.