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PREP TIME:

30 min

COOK TIME:

7 min

YIELD:

5 dozen cookies

INGREDIENTS:

1 cup Crisco® Butter Flavor All-Vegetable Shortening 1 1/2 tsps. cream of tartar
OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening 1 tsp. salt
1 1/2 cups granulated sugar Colored sugar and decors
1/2 cup firmly packed brown sugar BUTTERY CREAM FROSTING
2 tbsps. milk 4 cups powdered sugar
3 large eggs lightly beaten1/3 cup Crisco® Butter Flavor All-Vegetable Shortening
1 tsp. vanilla extract OR 1/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
4 cups Pillsbury BEST™ All Purpose Flour 1 1/2 tsps. vanilla extract
1 1/2 tsps. baking soda 6 to 7 tbsps. milk

PREPARATION DIRECTIONS:

  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°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.

  5. BAKE 6 to 8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack.

  6. BUTTERY CREAM FROSTING

  7. COMBINE powdered sugar, shortening and vanilla in bowl of electric mixer; slowly blend in milk to reach desired consistency.

  8. BEAT on high speed for 5 minutes or until smooth and creamy. Tint frosting with food coloring, if desired.