The name says it all. Use pancake syrup instead of the corn syrup, if you wish.

Sally
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat sugar and shortening at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla; beat well. Gradually add combined dry ingredients at low speed. Mix until well blended.

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  • Refrigerate dough 1 hour.

  • Roll out dough between two sheets of lightly floured wax paper. Cut out with floured cutter.

  • Bake on ungreased cookie sheets at 375 degrees F (190 degrees C) for 5-9 minutes, depending on size and thickness of cookies. Do not overbake. Cool 2 minutes, then remove from cookie sheets to cool.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

97 calories; 4.7 g total fat; 8 mg cholesterol; 49 mg sodium. 12.6 g carbohydrates; 1.1 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/26/2008
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. Read More
(70)

Most helpful critical review

Rating: 3 stars
11/22/2005
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. Read More
(15)
33 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
09/26/2008
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. Read More
(70)
Rating: 5 stars
09/26/2008
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. Read More
(70)
Rating: 5 stars
10/28/2002
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! Read More
(52)
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Rating: 4 stars
04/29/2008
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. Read More
(36)
Rating: 5 stars
10/31/2006
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!! Read More
(16)
Rating: 5 stars
11/18/2006
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. Read More
(16)
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Rating: 3 stars
11/22/2005
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. Read More
(15)
Rating: 5 stars
12/01/2007
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.... Read More
(13)
Rating: 5 stars
12/27/2005
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. Read More
(12)
Rating: 5 stars
12/14/2009
As another reviewer said this is simply the Crisco recipe. But with the whole corn syrup is bad for you thing they've changed their recipe and I didn't ever save a card. So thank you for posting it. I do always add in an extra 1/2 c. of flour and don't roll between wax paper. I add 1 t. of almond with the vanilla. Yumm-O!! Read More
(10)