Thick, light-textured Classic Sugar Cookies that are made with shortening instead of butter. These cookies bake up tall, uniform in color, and noticeably better than butter!
#Ad – This is a sponsored conversation written by me on behalf of Crisco®. The opinions and text are all mine.
If you’ve been around for any length of time, you know I love to add shortening to my cookie recipes. It’s my tried and true secret to keeping cookies soft and tender. An example of this is my classic chocolate chip cookies and peanut butter blossoms.
Typically, I’ll do a mix of both butter and shortening but for today’s classic sugar cookies, I used all shortening. I learned that shortening in sugar cookie dough is a total game changer.
It’s the only way to make sugar cookies and get incredible results.
This sugar cookie recipe can be made into drop cookies or cut-out cookies. Today we’re focusing on how to make the drop cookie variation but these white chocolate peppermint cookies are a fun cut-out alternative.
First, I must point out that shortenings are not all the same. For the best results, I highly suggest using Crisco® All-Vegetable Shortening. It’s available in the traditional tub or 1-cup baking sticks which come in a 3-pack.
There’s the traditional, unflavored shortening that’s in the familiar blue packaging. Then, there’s the butter flavored shortening which comes in yellow packaging. I decided to use the butter flavored baking sticks but you can use either one.
During my recipe testing, I learned that shortening provides a super soft sugar cookie. You can see the difference below. The cookies on the left are made with shortening and the cookies on the right are made with butter.
You can clearly see the result of baking with Crisco shortening is a thick, fluffy cookie that looks better than the butter-based cookies.
In addition to shortening, there are two teaspoons of vanilla in the cookie recipe. I love the light, sweet taste of vanilla and it shines through in this soft sugar cookie recipe. If you use classic Crisco shortening, it won’t mask the flavor of the vanilla!
Another great thing about using shortening is the sugar cookie dough doesn’t need to be chilled. It has a higher melting point than butter so there’s no need to chill the dough to keep the cookies from spreading in the oven.
And since shortening is shelf stable, it doesn’t need to be refrigerated. This saves time when you need to whip cookies up in a hurry. Don’t wait for the butter to reach room temperature, use shortening instead!
One important thing to note when using this recipe for drop cookies is to flatten the cookie dough balls slightly before baking. If you leave them in little round balls they won’t flatten during baking the way butter-based cookies do. Use the bottom of a glass up and give them a gentle smush.
Bake It Better with Crisco All-Vegetable Shortening this holiday season and take all your baked goods to the next level!
Classic Sugar Cookies
- 3 cups (375 g) Pillsbury™ BEST™ All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (205 g) Crisco All-Vegetable Shortening, traditional or butter flavored
- 1 cup (200 g) granulated sugar
- 1 large egg
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- Preheat the oven to 350°F.
- In a medium bowl, whisk the flour, baking powder, and salt together.
- Beat the shortening and sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 5 minutes.
- Beat in the egg, milk, and vanilla. Gradually blend in the flour mixture.
- Drop the dough by rounded measuring tablespoonsful 2 inches apart onto an ungreased baking sheet. Flatten slightly with the bottom of a glass cup.
- Bake the cookies for 9-11 minutes, or until very lightly browned on the edges. The baked cookies will look soft in the centers when you remove them from the oven.
- Cool for 5 minutes on the cookie sheet then transfer to cooling rack to cool completely.