Classic Sugar Cookies
- Yield: 5 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 145
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 22
- Dietary Fiber
- 0
- Sugar
- 15
- Protein
- 1
- Cholesterol
- 10
- Sodium
- 76
- Total: 37 min
- Prep: 30 min
- Cook: 7 min
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)
Directions
- 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.