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Ultimate Sugar Cookies


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Ultimate Sugar Cookies 0 Picture


  • 1 1/4 cups sugar
  • 1 cup Butter Flavor Crisco shortening
  • 2 eggs
  • 1/4 cup corn syrup
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • (plus 4 tablespoon divided)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 salt


Servings 3


Step 1

Preheat oven to 375 degress. Combine sugar and butter flavor crisco in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy. Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divided dough into 3 quarters. Tip: If dough is too sticky or too soft to roll do the following: wrap each quarter of dough with plastic wrap. Refrigerate 1 hour. Keep dough balls refigerated until ready to roll. Spread 1 tablespoon of flour on large sheet with of waxed paper. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart. Sprinkle with colored sugar crystal or leave plain to frost when cooled. Bake one baking sheet at a time at 375 degree for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes). Do Not Overbake. Cool 2 minutes on baking sheet. Remove cookies to wire rack to cool completely, then frost if desired.

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