Classic Sugar Cookies by Crisco® Baking Sticks Recipe -
Classic Sugar Cookies by Crisco(R) Baking Sticks Recipe

Classic Sugar Cookies by Crisco® Baking Sticks

Recipe by  

"Rolling, cutting, decorating and ultimately transforming our Classic Sugar Cookies into one of a kind holiday cookies is a long-standing tradition in families across America!"

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Ingredients Edit and Save

Original recipe makes 5 dozen cookies Change Servings


  1. Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.
  2. Combine flour, baking soda, cream of tartar and salt in separate large bowl. Mix into shortening mixture until well blended. Chill 1 hour.
  3. Heat oven to 350 degrees F.
  4. Roll out 1/3 of dough at a time to about 1/4-inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled.
  5. Bake 6 to 8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack.
  6. Combine powdered sugar, shortening and vanilla in bowl of electric mixer; slowly blend in milk to reach desired consistency.
  7. Beat on high speed for 5 minutes or until smooth and creamy. Tint frosting with food coloring, if desired.
  8. Spread a thin layer of frosting on cookies and decorate with sparkling sugars or sprinkles while frosting is still wet to ensure the decorations stay in place. If you're planning to pipe on frosting decorations, make sure to allow the base coat of frosting, and then each addition layer, to dry completely before adding another.
Kitchen-Friendly View


  • Substitute: Instead of 1 cup Crisco® Butter Flavor All-Vegetable Shortening, you can use 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening.

Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2012

Loved how easy it is, and the taste is great, too.

Most Helpful Critical Review
Oct 10, 2014

I don't know where I went wrong. I followed the instructions perfectly, but it was beyond dry. I use 1% milk at home, so not sure if that was the problem. It wouldn't even roll so I ended up having to add 4 more tablespoons of milk! I also used raw vanilla beans instead of extract but I don't think that small about of liquid extract I didn't add could have made them this dry. They still cracked when I rolled them so I had to use wax paper between the dough and rolling pin. I had to be super gentle when transferring them to the baking sheet. They did taste pretty good but on the buttery side.

Dec 05, 2012

This is a pretty good sugar cookie recipe, not my favorite though. I did give up using shortening in my baking year ago, so when I make this or any baked good calling for Crisco, I substitute butter or good baking margarine.

Dec 01, 2012

This is an awesome recipe and so easy. I've used this recipe for holiday cut-out cookies for years. Delicious!

Dec 09, 2012

I am sugar cookie challenged. I am more of a bread baker than pie or roll out cookie baker, and some tips for using this recipe - it rolls out perfectly!! BUT only if you don't apply too much pressure. Making these is cake compared to rolling out a thick bread dough. Very little pressure is all it takes and it pulls perfectly as long as you're on a floured surface. If you're having trouble rolling this, relax and don't roll so hard, if you have a heavy rolling pin, just setting the pin on the dough is enough. These cookies are packed with flavor, are soft and so yummy! They do expand more than you might think so be sure to give them their due spacing while baking. Enjoy!

Dec 08, 2012

Change Vanilla Extract in cookie and icing to Almond Extract - superb.

Dec 03, 2012

For the icing, use the regular white shortening, and change the "1 1/2 tsp vanilla" to 1 tsp clear vanilla and 1/2 tsp clear butter flavoring. (I add just a pinch of salt, too, to neutralize the "sweet" just a touch.) You will have truer colors and the flavor is awesome!

Dec 08, 2012

Wonderful,they roll out so easy.They bake perfect and soft,they taste great!I have found my all time Christmas cookie recipie.


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  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 75 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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