These have always been the sugar cookies I make, ever since I was little. They are SO soft and yummy! With Halloween coming soon, I think we will make some pumpkin and leaf shapes...enjoy!Ultimate Sugar Cookies
1 1/4 cups granulated sugar
1 stick Butter Flavor CRISCO Stick, (or 1 cup Butter Flavor CRISCO all-vegetable shortening)
2 eggs
1/4 cup light corn syrup
1 tablespoon vanilla
3 cups plus 4 tablespoons all-purpose flour, divided
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Combine sugar and shortening 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. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use.
Roll out and cut the dough into desired shapes. Bake one baking sheet at a time at 375ºF 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 foil to cool completely, then frost and decorate if desired.
1 stick Butter Flavor CRISCO Stick, (or 1 cup Butter Flavor CRISCO all-vegetable shortening)
2 eggs
1/4 cup light corn syrup
1 tablespoon vanilla
3 cups plus 4 tablespoons all-purpose flour, divided
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Combine sugar and shortening 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. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use.
Roll out and cut the dough into desired shapes. Bake one baking sheet at a time at 375ºF 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 foil to cool completely, then frost and decorate if desired.
Looks like you'll have to bring these and muffins when you come for our next play date! ha, looks so yummy!
ReplyDeleteThese look awesome! Now how you can help people like me that screw up the frosting every time??? eek!
ReplyDeleteThe photos of you and Kade are beautiful - I absolutely LOVE them!!