"The name says it all. Use pancake syrup instead of the corn syrup, if you wish." — Sally
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1 1/4 cups
butter flavored shortening
light corn syrup
I followed this recipe exact, only using half shortening-half butter. I let it firm up in the fridge for 24 hours before I used it. I used this in the Cinna-Spin Cookies. Worked out excellently for me.
EDITED TO ADD 09/26/08: I made this again this morning and rolled it in cinnamon/sugar and made Snickerdoodles.
I think it rivals Mrs. Sigg's Snickerdoodles. I really like the texture of this one. I think this might me my new go-to recipe for Sugar Cookies.
This recipe, using half butter and half shortening, really holds up. You don't need to stick it in the fridge for very long to firm it up and this one didn't spread on me like some other recipes have.
I found the dough uneasy to work with and spread too much in the pan when cooked. Even with it being chilled in the fridge dough was still too soft. My family didn't enjoy the flavour too much either and really needed icing to cover up the flavour of the cookie.
This recipe can be found in any package of butter flavored crisco, along with excellent peanut butter, oatmeal, and chocolate chip cookie
recipes. They are average in the shape holding department. I took a tip from another review in this category, and cut them out on parchment paper, and just transfered the paper to my cookie sheet. Helped lots!
I've conducted a lifelong search for the greatest sugar cookie. I'm looking for a slightly cakey texture which holds it shape during baking. Sadly, this cookie did not fill the bill. I followed the recipe exactly. The flavor and texture are pretty good but they spread during cooking. I used "Sugar Cookie Icing" from Allrecipes with excellent results. Don't get me wrong, this is a good cookie, just not what I was looking for.
I added a little cinnamon. I didn't have any trouble rolling them out, they were only in the refrigerator about 45 min. then I dusted the counter and rolling pin with powdered sugar no problem sticking. I did however put them back in the refrigerator between batches.
This is my favorite sugar cookie recipe!! It is very easy to work with and the cookies taste great and stay chewy!! Everyone in my family loves these and I have been using this same recipe for years!!
Made these for Christmas and used the "Butter Icing For Cookies" recipe from this site. I followed the recipe exactly. I divided the dough into fourths, refrigerated the dough about 1/2 hour, then rolled out 1/4 of the dough on my lightly floured counter with wax paper on top of dough. Kept the rest of dough in refrigerator. Repeated 3 more times. I Had absolutely no problems. The cookies were a big hit with my adult kids and my grandkids. Will make these again.
I used regular butter instead of the shortening, and I just put the dough in the fridge to chill. I also added 1 tsp pumpkin pie spice to the dough(cinnamon, nutmeg, ect.) I had to review now, though, because I could NOT stop eating the dough!!! (Maybe its cause Im preggo :) I ate at least 5 BIG spoonfuls. I will update once I actually bake them....
* Percent Daily Values are based on a 2,000 calorie diet.
Ultimate Sugar Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 43
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