Total Time
Prep 10 mins
Cook 10 mins

I hadn't made sugar cookies in years because I got tired of all the rolling out and cutting the shapes and trying to get them to the cookie sheet without breaking or otherwise messing them up. A friend shared this recipe with me and I'm back to making them at the holidays.... however, they are delicious any time!

Ingredients Nutrition


  1. In a large bowl cream together Crisco, sugars, vanilla and eggs.
  2. Sift in dry ingredients into creamed ingredients; mix well.
  3. Roll into walnut-sized balls; dip into plain or colored sugars; place on ungreased cookie sheet.
  4. Bake at 350° for 8 to 10 minutes; cool on wire racks.
  5. Notes: Dip rolled dough half in red and half in green sugars for a bi-color cookie!


Most Helpful

I had the same problem as country-wife. Mine also were on the dry side. I baked for 8 minutes at 350ºF. Taste was good though.

talldoc April 06, 2007

I was hunting for a soft, poofy sugar cookie. This was it AND I didn't have to shape it! I sprinkled some with powdered sugar and then used red food dye in some of the batter for pink cookies. Thanks!

AKillian24 February 14, 2006

Great taste! I used just plain granulated sugar, but I did something not quite right because mine turned out a bit dry. They didn't hold together well and were a bit crumbly when done. I will definately make another batch in a couple of days and reduce the flour some; maybe 1/2-3/4 cup? Aside from being crumbly on the edges, the bottoma had a lovely crunch. Almond extract sounds wonderful. It may have been my oven, or pan, or I didn't hold my mouth right. They may not have been perfection, but they didn't turn out all that badly. SH managed to choke down about half the batch. Yes, I think a bit less flour is what's needed. I don't do rolled cookies or pie crusts. I think this would make a lovely cookie crust for a pie...

Countrywife March 26, 2005

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