The Only Sugar Cookie Recipe You’ll EVER Need
It’s Christmas time! And in this house that means baking goes into overdrive. We have already been to two cookie decorating play dates and we are hosting another one this week! Who doesn’t love enjoying a few extra sweets before all of those New Year’s resolutions kick in.
I have such great memories of cookie decorating as a kid. My sister and I used to be obsessive when it came to decorating. We’d ice white snowman to include black hats and red scarves. Then using tweezers to pick out the exact color sprinkles we’d add eyes, an orange nose and buttons. We would spend hours decorating. I hope Santa enjoyed all of our time and efforts!
So let’s get to your ingredients. I shop at a lot of different places depending on what is on sale each week, but I must admit my favorite shopping experience is always at Publix. It’s probably because the deli gives Chickadee samples of meat & cheese, the bakery gives her a cookie, and those at checkout always insist on walking us out and helping load the groceries in the car. So last time I was there I picked up Crisco® Pure Vegetable Oil and the rest of the ingredients.
Every time we whip up a new dessert it is such a dessert debate! Crisco® has you covered. In the past I’ve always used premade dough, but lately Chickadee wants to bake with me, so we like to make recipes that require mixing. I asked around to a few close friends and my mother in law, and this is the most tested and approved recipe we found. I had never heard of a recipe using oil before, but I must admit, it really helped in making the cookies nice and moist.
- 1/2 cup butter, softened
- 1/3 cup Crisco® Pure Vegetable Oil
- 3/4 cup sugar
- 1/2 cup powdered sugar
- 1tbsp water
- 1egg
- 1 tsp vanilla
- 3 cups of flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp cream of tarter
- 1. Preheat oven to 350 degrees
- 2. Cream together softened butter and sugar until light and fluffy.
- 3. Turn your mixer down to LOW and VERY slowly pour in your Crisco® oil. You have to do this slowly or oil will fly everywhere!
- 4. Next add in water and vanilla.
- 5. Beat in egg.
- 6. In a separate bowl sift together all the dry ingredients.
- 7. Add the dry ingredients, a little at a time, to the wet ingredients. Mix until combined.
- 8. I like to place dough into the refrigerator for about 30 minutes to make it easier to work with.
- 9. Pinch off a little dough at a time and roll into balls with a diameter of about 1.5 inches thick. Place on a greased cookie sheet and then flatten with your hand or the bottom of a glass.
- 10. Bake for about 8 minutes. They will bake quickly so keep an eye on them!
- 11. Allow cookies to cool completely before icing.
This time I didn’t pull out the tweezers to decorate (those of you with young children know I don’t have time for that!). I simply whipped up a cream cheese icing to frost them and then topped with a few Christmas sprinkles (forgot that picture).
These cookies were a were delivered to our Sunday school class Christmas party and enjoyed by many fingers young and old! Sugar cookies are such a classic dessert to serve up this Christmas season. I am looking forward of making lots of baking memories with Chickadee and Sprout…and who knows maybe next year we’ll get crazy and pull out the tweezers!
Visit www.crisco.com for more information, tips, and recipes. You can also like them on Facebook or follow along on Pinterest.
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
