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Ultimate Sugar Cookies Recipe

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This recipe for Ultimate Sugar Cookies is from All Together Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¼ C sugar
1C (1 stick) Butter Flavor Crisco Shortening
2 eggs
¼ C light corn syrup or regular pancake syrup
1 T vanilla
3 C all-purpose flour (plus 4 T divided)
¾ t baking powder
½ t baking soda
½ t salt
Directions:
Directions:
Preheat oven to 375º. Place sheets of foil on countertop for cooling cookies.
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.

Divide dough into 4 quarters. If dough is too sticky or too soft to roll, wrap each quarter of dough with plastic wrap and refrigerate at least 1 hour.
Spread1 tablespoon of flour on a large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands.
Turn dough over and cover with another sheet of waxed paper. Roll dough to ¼-inch thickness. Cut out with floured cutter.

Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart.
Sprinkle with granulated sugar or colored sugar crystals or leave plain to frost when cooked.

Bake one baking sheet at a time at 375º for 5 to 9 minutes, depending on the size of the cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely, then frost if desired.
Number Of Servings:
Number Of Servings:
Makes 3-4 Dozen Cookies.
Personal Notes:
Personal Notes:
Bake smaller, thinner cookies closer to 5 minutes, larger cookies closer to 9 minutes. DO NOT OVERBAKE.

 

 

 

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