Ingredients
Equipment
Method
Sugar Cookies
- Pre-heat oven to 375°
- Cream sugar and Butter Flavor Crisco in a mixing bowl on medium speed until smooth.
- Add eggs, light corn syrup, and vanilla. Mix well.
- In a separate bowl, combine flour, baking soda, baking powder, and salt.
- Gradually add the flour mixture to the creamed mixture on low speed, mixing until combined.
- Shape the dough into a ball, wrap in plastic wrap or a clean kitchen towel, and refrigerate for at least 1 hour.
- Place chilled dough on a lightly floured surface, roll to about 1/4 inch thick, cut out shapes, and place on a greased or parchment-lined baking sheet.
- Bake at 375°F for 6–10 minutes, until edges are just barely golden. Cool completely on wire racks before decorating.
Icing
- Cream the softened butter and Crisco until smooth.
- Add the vanilla and mix well.
- Slowly add the powdered sugar a little at a time, mixing as you go.
- Add milk a little at a time until you reach your desired icing consistency.
- Divide into bowls and tint with food coloring, keeping some white if desired.
Notes
-
- Chill the dough so the cookies hold their shape and are easier to roll.
- Aim for about 1/4-inch thickness for soft, tender cookies.
- Let cookies cool completely before icing.