These sugar cookies use Crisco (vegetable shortening) instead of butter, which produces a taller, softer, and chewier cookie with a delicate crumb that holds its shape perfectly. The shortening’s higher melting point means less spreading in the oven, so you get picture-perfect cookies every time—ideal for cutouts, frosting, or just eating warm. This recipe is a classic American favorite, known for its tender texture and simple vanilla flavor.
Ingredients
- 1 cup (200 g) Crisco (vegetable shortening), room temperature
- 1 cup (200 g) granulated sugar, plus extra for rolling
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ¾ cups (345 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: ¼ cup (50 g) colored sugar or sprinkles for decoration
Instructions
- In a large bowl, cream together the Crisco and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix—stop when no streaks of flour remain.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 3 days). This step is essential for preventing spread and making the dough easier to handle.
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Scoop tablespoon-sized balls of dough (about 1.5 inches / 4 cm in diameter). Roll each ball in granulated sugar (or colored sugar) and place them 2 inches (5 cm) apart on the prepared baking sheets.
- Bake for 8–10 minutes, until the edges are just set and the tops look slightly cracked. The centers will still look soft—that’s okay. For a softer cookie, bake for 8 minutes; for a crisper edge, bake for 10 minutes.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If decorating with frosting, wait until they are fully cooled.
Tips
- Chill the dough: Don’t skip the chilling step. It solidifies the shortening, which prevents the cookies from spreading too much and helps them keep their shape. If you’re in a hurry, chill for at least 30 minutes, but 1 hour is best.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly with the cup packs the flour, leading to dry, dense cookies.
- Room temperature eggs: Cold eggs can make the shortening seize up, creating a lumpy dough. Let your eggs sit on the counter for 15–20 minutes before starting.
- Don’t overbake: Sugar cookies continue to set as they cool. Pull them out when the edges are just barely golden—the centers will look pale and slightly underdone. They’ll firm up perfectly.
Serving Suggestions
These cookies are wonderful on their own with a glass of cold milk or a cup of coffee. For a festive touch, frost them with a simple powdered sugar glaze (1 cup powdered sugar + 2–3 tablespoons milk) and top with sprinkles. They also make excellent ice cream sandwich bases—just pair two cookies with a scoop of vanilla or chocolate ice cream.
Variations
- Lemon Sugar Cookies: Add 1 tablespoon of lemon zest and replace the vanilla with 1 teaspoon of lemon extract.
- Almond Sugar Cookies: Substitute ½ teaspoon of almond extract for the vanilla.
- Spiced Sugar Cookies: Add 1 teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the dry ingredients.
- Chocolate Chip Sugar Cookies: Fold in 1 cup (170 g) of semi-sweet chocolate chips after mixing the dough.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 1 week. They also freeze beautifully—place them in a single layer in a freezer-safe bag or container for up to 3 months. To refresh, warm them in a 300°F (150°C) oven for 3–5 minutes. Unbaked dough can be refrigerated for up to 3 days or frozen for up to 3 months; if frozen, thaw in the fridge overnight before baking.
Frequently Asked Questions
Can I use butter instead of Crisco? Yes, but the texture will be different—cookies made with butter spread more and are flatter and crispier. If you substitute, use the same amount (1 cup / 227 g) and chill the dough for at least 2 hours.
Why did my cookies spread too much? The most common causes are dough that wasn’t chilled long enough, too much sugar, or not enough flour. Make sure you measure flour correctly and chill the dough for the full hour.
Can I make these cookies as cutouts? Absolutely. After chilling, roll the dough to ¼-inch (6 mm) thickness on a floured surface and cut with cookie cutters. Bake for 8–10 minutes, and let them cool completely before decorating.
How do I know when they’re done? Look for lightly golden edges and a matte surface. The centers will still look soft—that’s the sign to pull them out. They’ll firm up as they cool.
Can I use salted butter instead of the salt in the recipe? If you’re using salted butter (or salted shortening), reduce the added salt to ¼ teaspoon. Otherwise, the cookies may taste too salty.
Why do my cookies taste like shortening? High-quality shortening should be flavorless. If you notice a taste, try using a butter-flavored Crisco, or add an extra ¼ teaspoon of vanilla extract to mask it.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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