Sunday, December 19, 2010

Best Not to Sweet Sugar Cookies Recipe

When I was in high school...many years ago a dear friend of mine mother's made the best sugar cookies, ever!  I was lucky enough she shared the recipe with me and it has become a family favorite at Christmas.  I have tweaked the recipe to fit my tastes.

I love to work with the dough.  It is soft but not overly sticky.  It is so easy to roll out and cut into shapes. 


3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup Crisco
2 eggs
1 cup granulated sugar
1/4 cup milk
1 teaspoon vanilla
1 teaspoon almond extract

Blend the following together flour, baking powder, baking soda and Crisco like pie crust.

In a separate bowl beat the following well - eggs, sugar, milk, vanilla and almond extract.

Add wet ingredients into the dry ingredients and mix well.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour to make it a little more firm.

Roll out dough to 1/4" and cut with cookie cutters.

Bake 350 degrees for 8 to 10 minutes - until edges are brown.

Remove from pan and cool on wire rack.

Once baked the cookies puff up, but keep their shapes.  They are sturdy so children can decorate them easily without them breaking. 

The texture of these sugar cookies is perfect.  They are so light and flaky inside.  The refreshing part is they are not overly sweet.  The frosting I make helps balance the slightly sweet, flakiness of the cookie and the rich sweet frosting.

Bring on Santa - we are ready!


  1. I have a question for you. First, I prefer to use butter flavored crisco, will that be ok? Second, you say 2 eggs but in the picture with the wet ingredients, there are 3 eggs. Can you tell me if it's 2 or 3 eggs? Would really like to try these for Valentine's Day! Thank you!

  2. The butter flavored crisco should be just fine. I made a batch and a half so that is why there are three eggs in the photo - sorry for any confusion.

  3. Thanks for your answer, much appreciated! I also posted on the Crisco FB page, so don't bother answering there. I'm going to make these tomorrow, much better than the recipe I found on All Recipes. I'll let you know how they turn out!


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