What Kind Of Dessert Can Be Made With Just Flour And Sugar And Food Coloring

Make Classic Sugar Cookies From Scratch
Nutrition Facts(per serving)
198 Calories
10g Fat
26g Carbs
2g Protein

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Nutrition Facts
Servings: 20
Amount per serving
Calories 198
% Daily Value*
Total Fat10g 12%
Saturated Fat 6g 29%
Cholesterol34mg 11%
Sodium84mg 4%
Total Carbohydrate26g 9%
Dietary Fiber 0g 1%
Total Sugars 10g
Vitamin C 0mg 0%
Calcium 24mg 2%
Iron 2mg 9%
Potassium 32mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Light and delicate, just how a sugar cookie should be, these sugar cookies are a treat to see. Roll out the delicate, buttery dough and cut shapes using any shape cutter you like from the finished product. Traditionally, the cut cookies are dusted with sugar, but you may skip this step if you want to use royal icing to decorate them instead. The secret to making soft butter cookies is to avoid overworking the dough.

It’s inevitable that you’ll wind up with a certain quantity of scraps while you’re making cookies.

Re-rolling should be limited to the bare minimum.

Children may participate in the festivities by decorating their own cookies.

Click Play to See This Sugar Cookie Recipe Come Together

“When it comes to the ultimate Christmas cookie, classic sugar cookies are what I would consider the ‘OG.’ This recipe works well as a shaped cookie, or it may be cut into rounds and served as is. Feel free to decorate with festive sprinkles or food coloring, or to be as creative as you like for a family-friendly project that everyone will enjoy.” Tracy Wilk is a writer who lives in California. Tracy Wilk’s novel The Spruce The following data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true” srcset=” 636w” src=”” data-tracking-container=”true” data-tracking-container=”true”

  • 8 ounces (1 cup) unsalted butter
  • 1 cupgranulated sugar (with a little more for dusting)
  • 1/2 teaspoonfine salt
  • 1 big egg, lightly beaten 1/4 cup milk, with a little more for sprinkling on the cookies
  • 1/4 cup (400 grams) cake flour, sifted
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons vanilla extract
  1. Before you begin, gather all of the ingredients and let them to come to room temperature before you begin. When making The Spruce, use a stand mixer with with the paddle attachment to cream together the butter, sugar, and salt on a moderate speed until well combined. The Spruce By Julia Hartbeck
  2. In a separate bowl, whisk together the beaten egg, milk, and vanilla until well combined. Cake flour and baking powder should be sifted together in a separate bowl, according to Julia Hartbeck’s Spruce. The Spruce / Julia Hartbeck
  3. Combine the dry ingredients with the liquid components, mixing only until the ingredients are incorporated completely. Turn the dough out onto a work surface and knead it until it is smooth and elastic. Spread the dough into a thick round using the heel of your hand, taking care not to overwork it. Set the dough aside to rest. Wrap it in plastic wrap and place it in the refrigerator for at least 30 minutes before serving. The Spruce / Julia Hartbeck Preheat the oven to 350 degrees Fahrenheit. Recipe adapted from The Spruce by Julia Hartbeck. Unwrap the cold dough and transfer it to a lightly floured board. Using a rolling pin, flatten the dough out to approximately 1/4 inch thick. The Spruce / Julia Hartbeck
  4. Cut out the cookies and arrange them on a baking pan that has not been oiled. Remember to cut them as close together as you possibly can to avoid wasting any of the dough. Recipe from Julia Hartbeck’s The Spruce
  5. Using a pastry brush, lightly wet the tops of the cookies with milk and sprinkle on some sugar before baking. If you’re not going to beicing the cookies, skip this step. Bake for 12 to 15 minutes, or until the sides and bottoms of the cookies are just beginning to turn golden brown, according to Julia Hartbeck’s The Spruce recipe. Repeat the process with any remaining cookie dough. The Spruce / Julia Hartbeck
  6. When the cookies are cool enough to handle but still warm, take them from the pan and let them to rest on a wire rack until completely cold. Allow them to cool fully before applying the frosting. The Spruce / Julia Hartbeck
  7. The Spruce / Julia Hartbeck


  • Make sure that all of the ingredients, especially the butter, are at room temperature before you begin cooking. A poorly mixed mixture will result, and the dough will be difficult to roll out if this is not done. Making the sugar cookie dough ahead of time (up to two days) will save you time. Store the tightly wrapped disc of dough in the refrigerator and allow it to come to room temperature on the counter for approximately 10 minutes before rolling out the dough
  • If you’re using a fancy cookie cutter and want your sugar cookies to hold their shape, make sure they’re kept cool. After you’ve cut them out, place the entire baking sheet in the refrigerator for 15 minutes before baking them up. This will assist in preventing the cookies from spreading. Instead of plain sugar crystals, use colorful sugar crystals to decorate the top of the cake. Additionally, after baking, you might sprinkle them with powdered sugar. If you want to make colorful sugar cookies, mix in the food coloring into the dough at the same time as the flour. While it’s acceptable to lightly coat your work surface with flour before rolling, don’t use any more flour than is absolutely necessary. Too much flour will also make the cookies hard, so only use enough to keep the dough from sticking to the counter top while rolling it out. Alternatively, confectioners’ sugar can be used in place of flour on your surface.

Recipe Variations

  • Cake flour will produce more delicate cookies, but you may also use pastry flour or all-purpose flour in place of cake flour. Whatever you pick, just make sure to use 400 grams of flour and sift it before baking it. Substitute almond or lemon essence for all or part of the vanilla extract in the recipe. To add a dash of spiciness, put a little of nutmeg on top.

How to Freeze

However, you may also use pastry flour or all-purpose flour to make the cookies a little softer and less crumbly. Simply make sure to use 400 grams of flour and sift the flour before proceeding. Substitute almond or lemon essence for all or part of the vanilla extract in this recipe. To add a dash of spice, sprinkle a little of nutmeg over the top.

How Thick Should Sugar Cookies Be?

The dough for sugar cookies should be smoothed out to a 1/4-inch thickness. If you make the cookies any thinner than that, they will be more brittle and more prone to shattering.

The dough will be thicker, and it will not bake properly, resulting in it being doughy. 1/4-inch thickness is the ideal thickness for cookies, as it allows them to be soft and chewy while also becoming a bit golden brown.

How Do I Stop My Sugar Cookies From Spreading?

Using an ungreased baking sheet can assist to keep your sugar cookies from spreading while they are baked. Alternatively, if you have one, you may use a silicone mat. We recommend that you exclude the butter or spray from this recipe because the oil on the baking sheet will only aid in the spreading of the cookies.

3-Ingredient Sugar Cookies Couldn’t Be Easier

Make use of an ungreased baking sheet while baking your sugar cookies to help prevent them from spreading. A silicone mat can also be used instead if you already have one. Because the oil on the baking sheet would simply serve to increase the spreading of the cookies, we recommend that you omit the butter/spray for this particular recipe.

  1. Place them on the baking sheet at least two inches apart since they will spread a lot. The texture is slightly crumbly and comparable to shortbread in appearance. The cookie dough for ourCreme Brûlée Sugar Cookies is a great option for those who want a softer sugar cookie texture. We have sugar cookie frosting that you may use to adorn them.

Have you ever tried this recipe? What did you think? Please share your experience in the comments section below. Yields:12 Preparation time: 0 hours and 10 minutes Time allotted: 0 hours and 30 minutes 1 stick + 2 tbsp salted butter, melted and incorporated a third cup of granulated sugar 1 cup unbleached all-purpose flour a sprinkling of sugar (optional)

  1. Preheat the oven to 325 degrees. By hand mixing the butter and sugar until light and fluffy, place them in a large mixing basin
  2. Then toss in the flour. Form the cookies into 1″ balls and place them on a baking sheet approximately 2 inches apart. Bake for 15 minutes. If you’re using sprinkles, flatten the cookies into a disc form and then sprinkle them on top. Alternatively, bake the cookies for 15-17 minutes, or until the edges are softly golden brown.

Charlie Gillette is a fictional character created by author Charles Gillette. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Candace Braun Davison is a model and actress. Editor-in-Chief In her spare time, Candace Braun Davison writes, edits, and produces lifestyle content ranging from celebrity stories to DIY projects that can be done in your underwear, all while tirelessly pursuing the greatest of causes: the search for the world’s best chocolate chip cookie.

You may be able to discover further information on this and other related items at the website piano.io.

Tie Dye Sugar Cookies

Are you looking for a cookie recipe that is both fun and colorful? You and your team will love these tie dye sugar cookies that are easy to make!

Learn how to make these Tie Dye Sugar Cookies. Easy to make rolled sugar cookie recipe that are already decorated straight from the oven!

I am hopeless at decorating cookies. Desserts of any kind are acceptable. Last fall, I came across this notion in a magazine. With the use of jewel tones and the Tye effect, this photograph displayed stunning Fall foliage in a natural setting. Do not forget about PINTie Dye Sugar Cookies! The veins of the leaves were highlighted with royal icing to give them a more realistic appearance. This was a lighting moment for someone like me who is hopelessly inadequate at cookie decorating. It seemed to me that the vibrant colors of spring would be the ideal time to experiment with this rolled sugar cookie technique.

  1. I wasn’t a very outstanding girl scout.
  2. Tie all of those rubber bands together and then carefully dip them in the complementing colors.
  3. I understand why you’re thinking that.
  4. Tie dye is my favorite.
  5. So sick that I pretended to be ill in order to get out of camp and other nature-related events.
  6. The flour will burn while baking, and it will be difficult to remove afterward.
  7. Sugar cookie cutouts were made using my tried and tested sugar cookie rollout recipe, which you can find here.


Butter just melts and becomes uninteresting.

Before baking, the dough must be allowed to cool completely.

It also makes it easier to cut into different forms.

PRO TIP: Instead of vanilla, try using almond extract, lemon extract, or any other flavour to give your recipe a distinctive twist!

I chose four different colors, but you may use any number of colors you like.

Even with only four, it was difficult to incorporate aspects of all four colors into standard 2-inch cookie cutters.

As you can see in this image, the colors shift considerably.

Change up your color scheme for each holiday or special occasion.

Lastly, beautiful sugar cookies must be transported to a wire rack to cool when they have finished baking.

It’s possible that you’ll appreciate myEdible Sugar Cookie Dough if you like small nibbles of dough as much as I do.

A cookie that is free of eggs and safe to eat as a highly decadent snack. Because the dough itself is so vibrantly colored, I just use this royal icing recipe to outline and give some definition to the finished product.

If you are looking for even more fun spring recipes, check these out:

  • OREO Flower Cupcakes, Bunny Butt Cupcakes, Watercolor Sugar Cookies, Deviled Egg Chicks, and more are all possibilities.

QUICK AND EASY FRUIT PIZZA A fun and appetizing treat for the whole family, this Dessert Pizza with fresh fruit, cream cheese icing, and a crunchy cookie foundation is sure to please. Deviled Egg Chicks are a delicious appetizer. A typical deviled egg recipe is transformed into Easter deviled eggs with the help of Deviled Egg ChicksTM. This dish would be ideal for an Easter brunch or as an appetizer.

Tools for making tie dye sugar cookie rollouts:

Making cookies or spreading out any type of dough on a rolling mat is a great way to preserve your counters and workspace! Stand Mixer – I went a long time without using one of these. When I eventually made the decision to get one, my life was forever altered. Just go ahead and do it; you’ll thank yourself afterwards. A cookie sheet that is insulated allows hot air to travel throughout the whole cookie, resulting in more consistent baking. Use a pint glass or a wine bottle as a rolling pin, or just get a rolling pin from a store that specializes in baking.

See also:  Food Combining How Long After Meal To Eat Dessert

After all, you never know when you might need them for baking or other fun DIY and creative projects.

Questions you might have about how to make sugar cookies:

Is it possible to freeze sugar cookies? Because raw sugar cookie dough contains raw eggs, it is not recommended to freeze it; however, cooked sugar cookies can be stored in the freezer. If they are properly stored, they will last up to 4 months in the refrigerator. Allow cookies to cool completely once they have been baked. Make a single layer on a parchment-lined baking sheet to freeze, and then move them to a freezer-safe zip-top storage bag labeled with the date and the name of the recipe.

  • Yes, they are a perishable food item, and even a tiny quantity of moisture can cause mold to grow when they are not stored in an airtight container with a tight seal.
  • Is it necessary to keep sugar cookies refrigerated?
  • What is the most effective food coloring to use?
  • I can get away with using less when the color is more bright.
  • It’s important to be cautious while using red or pink since such colors typically have a weird aftertaste.
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Tie Dye Sugar Cookies

Learn how to create these Tie Dye Sugar Cookies by watching the video below. Simple rolled sugar cookie recipe with pre-decorated cookies that are ready to serve right out of the oven!

Preparation time: 10 minutes Cooking Time: 8 minutes Time to chill: 1 hourTotal time: 18 minutes Course:Dessert Cuisine:American Sugar cookie roll outs, sugar cookie recipe, sugar cookie roll outs are all terms that come to mind while thinking of sugar cookies. Servings:24cookies Calories:142kcal

  • Shortening and sugar should be creamed together. Blend in the eggs and vanilla until fully combined. Combine the flour, baking powder, and salt in a large mixing bowl. Slowly incorporate the dry ingredients into the wet until a dough is formed. Divide the dough into thirds or quarters and dye each batch with a different color. Incorporate the food coloring well. Put it in the refrigerator for 30 minutes to 24 hours. Preheat the oven to 400 degrees Fahrenheit. Combine two or three colors on a lightly floured surface and softly knead them together—just mash them together lightly so they don’t merge too much. Roll out the cookie dough to a thickness of 1/4 inch
  • Using a 2-inch cookie cutter, cut out the shapes you wish. Place the cut-outs on a baking sheet to dry. Continue until the sheet is completely filled. Approximately 20-24 cookies are produced by this recipe
  • If you want more, double the cookie batter. Prepare the oven for 6-7 minutes, or until the top is very lightly toasted. removing from the oven and placing on a cooling rack Repeat the procedure with the remaining dough. If you’ve tried this recipe, please come back and tell us how it turned out.

calories: 142kcal|carbohydrates:18g|protein:1g|fat:6g|saturated fat:1g|cholesterol:13mg|sodium:102mg|potassium:35 mg|sugar:8g|vitamin A:20IU|calcium:11mg|iron:0.7mg|Calcium:11mg|Iron:0.7 mg

Meet The Author:Jessica Formicola

Savory Experiments is run by Jessica, a mother, wife, and food enthusiast. She is obsessed with butter, salt, and bacon, and she spends the majority of her time in the kitchen and in front of the lens of her camera. Jessica contributes to a variety of publications, including PopKitchen by Parade, Better HomesGardens, The Daily Meal Food + Travel, and others.

Easy Sugar Cookie Recipe {only 3 ingredients!}

Savory Experiments is run by Jessica, a mother, wife, and foodie. In her spare time, she may be found in the kitchen or behind the camera, fascinated with butter, salt, and bacon. Jillian is a regular writer to several publications, including PopKitchen by Parade, Better HomesGardens, The Daily Meal Food + Travel, and others.

Sugar Cookies

Cookies are my absolute weakness, second only to pies and puddings in terms of indulgence. To be really honest, I rather like soft cookies that are either gooey or have delicacies packed inside them, as opposed to a hard cookie. The only exception is a sugar cookie, which I like whether they are soft or crispy, iced or plain. However, I just do not have the necessary time or patience to make them. Typically, while making sugar cookies, the dough must be divided and refrigerated for many hours before being rolled out, shaped, and the scraps re-rolled, among other things, Is it worth it for a perfectly baked sugar cookie, I suppose?

Isn’t it fascinating to think about it?

Sugar Cookie Recipe

I’m so in love with this simple sugar cookie recipe that I’m thinking I’ll never make standard sugar cookies again. For the past couple of years, these have been my go-to picks for a variety of reasons. They’re a cinch to make and taste just like a crunchy sugar cookie, with a hint of shortbread in the flavor profile. The only ingredients you’ll need are unsalted butter, granulated sugar, and flour. (A touch of vanilla added to the dough and some sprinkles on top make these sugar cookies even tastier, but these two ingredients are not required to prepare this sugar cookie recipe.)

How to Make Sugar Cookies

Sugar cookies are one of my favorite desserts, and I may never make them the same way again. For the past couple of years, these have been my go-to products. They’re a cinch to make and taste just like a crunchy sugar cookie, with a hint of shortbread in the flavor profile as well. Unsalted butter, granulated sugar, and flour are all you need to make this dessert. (Adding a dash of vanilla to the dough and finishing with some sprinkles makes them even better, but these two ingredients are not required for this sugar cookie recipe to be successful).

  • In order to make the dough, first cream together the butter, sugar, and flour until well combined. Form the cookies: Roll the dough into 1-inch balls and set them aside. The balls should be rolled in sugar and then flattened with a glass or measuring cup
  • Bake: bake until the sides and bottom are just slightly golden brown around the edges and bottom
  • Allow at least 10-15 minutes for the food to rest and cool before eating it.

That’s all there is to it. There’s no rolling, no separating, no cooling, and only a sliver of waiting time!

Recipe Tips

  • Use a tiny cookie scoop: Using a little cookie scoop is the ideal option for simplicity of use and cookie consistency, ensuring that all cookies cook at the same rate. It is important to consider the thickness: When the uncooked dough balls are flattened, they should end up being between 1/8 and 1/4 inch thick, or 3/16 inch to be exact, depending on how much you flatten them. Although they appear little in circumference, they will eventually spread to the size of a standard cookie. )
  • Leave some breathing room between sentences: Cookie dough should be placed on a cookie sheet at least 2 inches away from one another due to the fact that they spread while baking. Proper cooling is essential: Because they are delicate at first, these cookies must be allowed to cool on the cookie sheet for at least 10-15 minutes after baking before being transferred to a cooling rack to cool entirely. Once they’ve cooled off, though, they’re rather durable. Increase their level of difficulty: While the addition of vanilla essence and sprinkles is not required for this recipe to be successful, doing so is highly encouraged.

Recipe Notes

Is it possible to use this recipe to make cut-out cookies? Unfortunately, this is not the case. Because there are no eggs in this recipe, the dough will not hold together well enough, and the cookies will crumble if you use a cookie cutter on them. Is it possible to frost these? It is possible to decorate them with royal icing or simply drizzle a basic frosting on top, and this is recommended. To make the frosting, whisk together powdered sugar, milk, and vanilla extract until you get the proper consistency.

Sprinkles or nonpareils can be used to decorate the cake: Before baking the cookies, feel free to delicately place some sprinkles or nonpareils onto the tops of the cookies.

What is the calorie count of a sugar cookie? A single serving of these sugar cookies contains just 90 calories. It goes perfectly with a cup of coffee.

How to Store

Allow the cookies to cool fully before storing them in an airtight container in single layers with parchment paper between each layer to prevent them from sticking. What is the shelf life of sugar cookies? In a properly stored environment, they will survive up to 5 days on the counter top. Is it possible to freeze sugar cookies? If you want to freeze them, I recommend shaping the dough balls first and then freezing them separately. Thaw in the refrigerator overnight, then roll in the sugar and bake according to package directions.

Watch them Being Made

These simple sugar cookies are a terrific recipe to try out if you’re a first-time baker or if you have young children at home and want to expose them to the joys of baking. It’s simple to make, requires few materials, and can be completed in minutes!

Other Easy Cookie Recipes

  • Recipes include: Flourless Chocolate Cookies, Coconut Macaroons, Ritz Cracker Cookies, and more.

I hope you enjoy this tasty and simple meal – please rate it in the comments section below! Do not forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube for the latest updates!

Easy Sugar Cookies

  • Sugar cookies that are quick and easy to make with only three cupboard items and no egg! You can make this sugar cookie recipe at any time since it is so simple and foolproof. Sweet, buttery, and just delectable! Preparation time: 10 minutes 15 minutes to prepare 15 minutes to cool down Time allotted: 40 minutes Servings:34cookies
  • 1 cup unsalted butter, room temperature
  • 2/3 cup plus 3 tablespoons granulated sugar, divided
  • 2 cups plus 1 tablespoon all-purpose flour, spooned and leveled
  • 1 cup plus 1 tablespoon granulated sugar, divided
  • 1 teaspoon vanilla (optional, but recommended)
  • Rainbow sprinkles or nonpareils (optional, but recommended)
  • 1 teaspoon chocolate (optional, but recommended)
  • Preheat the oven to 325 degrees Fahrenheit. Prepare two big baking sheets by lining them with parchment paper. In a medium-sized mixing basin, using a handheld electric mixer, blend the butter and 2/3 cup sugar until well incorporated. (It will be a touch grainy at times, but that’s fine.)
  • Incorporate in the flour until it is completely smooth (then blend in the vanilla, if using). Roll the dough into 1-inch balls, using a cookie scoop, and set aside. Gently roll the balls in the remaining 3 tablespoons of sugar until they are lightly covered
  • Place them on the baking sheets 2 inches apart
  • Bake for 15 minutes. The balls should be flattened by pressing them down with the bottom of a measuring cup or a glass. Sprinkle with some nonpareils (if using) and softly push down again to ensure that they adhere to the base. (The final thickness of the dough should be between 1/8 and 1/4 inch, or 3/16 inch to be accurate.) They will appear to be a little cookie in circumference, but they will eventually spread to become a normal-sized cookie.)
  • Bake for 14-16 minutes, or until the edges and bottom are just little brown around the edges and bottom
  • After removing the pans from the oven, allow them to cool for at least 10-15 minutes on the baking sheets (do not skip this step!) Then either eat immediately or move to a cooling rack to cool entirely
  • Enjoy
  • Check see the message below for troubleshooting tips.

This recipe yields a somewhat crunchier sugar cookie, but they should not be dry or crumbly in the slightest. If they are too dry, check to see that you didn’t 1) use too much flour or 2) bake them too long. 2) Make the dough balls too tiny, 3) flatten them too much, 4) bake them at 350 degrees instead of 325 degrees, or 5) bake them for an excessive amount of time. Please see the whole article for more information on recipe recommendations, FAQs, and storage. Also, have a look at the video, which provides an excellent visual demonstration of how to roll and flatten the cookies.

For those of you who place a high value on these figures, I propose that you calculate them yourself.

Other Notes

This recipe yields a somewhat crunchier sugar cookie, but they should not be dry or crumbly in the slightest bit. Ensure that you did not 1) use an excessive amount of flour when making them. 2) Over-flattening the dough balls, 3) baking them at 350 degrees instead of 325 degrees, or 5) baking them for an excessive amount of time. See the whole article for more information on recipe suggestions and storage. Also, have a look at the video, which provides an excellent visual demonstration of how to roll and flatten the cookies.

For those of you who place a high value on these figures, I urge that you calculate them for yourself.

5 Ingredient Butter Vanilla Cookies

This post may include affiliate links, which will not affect your purchase price but will allow the author to earn a profit. Recipe creator, photographer, and writer behind the Eating European food blog, which features healthy and tasty foods from Europe and the Mediterranean region. Edyta’s most recent blog entries (see all) Simple to create, these 5 ingredient Butter Vanilla Cookies are a hit with everyone. Butter, sugar, egg, flour, vanilla, and only 20 minutes are all you’ll need to make this delicious treat!

5 Ingredient Butter Vanilla Cookies as a perfect Holiday treat

These 5-ingredient Butter Vanilla Cookies are the ideal dessert for the upcoming Holiday season and were recently the most popular recipe in my household. The following are the reasons. My 4-year-old is a fussy eater to say the least. I know, it’s a real downer for me. It is, however, a drastic measure. But he’s picky about everything, even veggies of any kind (which is acceptable given his age). He’s especially particular about sweets, particularly chocolate (that one really surprised me).

  1. But it’s still hard for me to believe.
  2. Every Saturday, he attends Polish school, where he just learned the words and ideas for “yesterday,” “today,” and “tomorrow,” among other things.
  3. Our usual schedule had us learning Polish the morning before he went to school, and he came to the conclusion that since she was baking cookies, he should do the same.
  4. It was very necessary.
See also:  How Many Americans Live In A Food Dessert

Easy recipe for vanilla cookies with colorful sprinkles that every kid can make

And, once again, chocolate was ruled out as a viable alternative. His favorite flavor is vanilla, therefore I had to come up with a simple vanilla cookie recipe to satisfy him. I recalled seeing a pretty simple vanilla cookie recipe someplace, possibly on the vanilla package while I was in Poland, and I wanted to try it out. There were just five ingredients in total, and everything was measured in one-cup increments with the exception of two cups of flour. It was quite simple to check the vanilla requirement!

  • There was only one little snag in the plan.
  • Holding him on my hip while attempting to cook breakfast was not the finest idea, as I soon discovered.
  • I believe you can image the devastation.
  • Yes, one of these components is one egg, and it was the only thing that wasn’t easily available in my house at the time of writing.
  • I have to admit that it was a fun concept.

Anyway, my little man was in charge of the mixer and was responsible for mixing all of the ingredients, spreading the dough on a baking sheet, and then dusting the green stuff over all of the cookies. They really appear to be rather attractive, don’t they? I’m a really pleased mother.

Ingredients needed to make these Vanilla Cookies

If you are seeking for a VERY EASY cookie recipe for the upcoming Holidays, you need go no further than this article. You’ll only need the following ingredients to make these 5-ingredient Butter Vanilla Cookies:

  • Butter, sugar, egg, vanilla, flour, and optional sprinkles on top are all ingredients in this recipe.

And they’re delectable to boot! They have a delicious, buttery quality that absolutely melts in your mouth as you bite into them. Even better, they can be completed in less than 20 minutes from start to end. What can you do to compete with that?

  • In addition, they are delicious! You will just melt in your mouth because of the creamy, buttery smoothness of the cookies. Best of all, they take less than 20 minutes from beginning to end! It’s impossible, isn’t it?
  • Set oven at 350 degrees F
  • Using a handheld mixer, cream together the butter and sugar for about 2-3 minutes
  • Set aside. Combine the egg and vanilla extract until thoroughly combined
  • Add the flour and combine with the rest of the ingredients
  • Drop rounds of dough onto the parchment-lined baking sheet approximately 1 inch apart, using a teaspoon
  • If you’re using colored sugar, sprinkle some on top
  • Bake for 10 minutes, then allow to cool before serving.

Set oven to 350 degrees F; using a handheld mixer, beat together the butter and sugar for approximately 2-3 minutes; Combine the egg and vanilla extract until fully combined. Combine the flour with the other ingredients; Drop rounds of dough onto a baking sheet coated with parchment paper, spacing them roughly 1 inch apart; If you’re using colored sugar, sprinkle some on top. Allow to cool before serving; bake for 10 minutes;

3 Ingredient Brown Sugar Cookies

  • 1 cup room-temperature butter
  • 12 cup brown sugar
  • 2 12 cups all-purpose flour
  • 1 teaspoon salt


  1. 325 degrees Fahrenheit should be set for the oven. Prepare two cookie sheets by lining them with parchment paper. To make the frosting, cream together the butter and sugar in the bowl of a stand mixer until it is light and fluffy
  2. Mix in the flour until the dough is just beginning to come together
  3. Turn the mixture out onto a clean surface and knead it into a single ball with your hands
  4. Roll the dough into a log form that is approximately 12-14 inches in length
  5. (Optional) Wrap the log in parchment paper and roll it in brown sugar, coating the entire exterior. If you’re going to refrigerate it, wrap it in saran wrap and put it in the refrigerator
  6. Before baking, cut the dough into rounds that are approximately half an inch thick and evenly spaced. Place the cookies on the cookie sheets that have been prepared. Bake for 15-18 minutes, or until the edges are just beginning to brown
  7. Remove from oven.
Nutrition Information:

Yield:24 1 cookie is considered a serving. The following is the amount of food per serving: Calories:130 8 g of total fat 5 g of saturated fat 0 g of Trans Fat 2 g of unsaturated fat Cholesterol:20mg Sodium:62mg Carbohydrates:14g Fiber:0g Sugar:4g Protein:1g Up Then there’s the question of whether you can freeze brown sugar.


Hello, my name is Jaron, and I’m a self-proclaimed culinary expert as well as the creator of this blog! I’ll be completely honest with you: I began this website because someone told me I couldn’t do it and I felt compelled to prove them incorrect. As I progressed through my adventure, I discovered that I had a strong affinity for culinary writing. I hope you found something useful in whichever post you read, and please don’t hesitate to get in touch with me if you have any further questions.

Soft & Sweet Crisco Sugar Cookies

This website contains affiliate links for your convenience. Please go to myDisclosure Policy for further details. This family recipe forCrisco sugar cookieswas passed down to me from my great grandmother, and it consistently makes sweet, soft sugar cookies that are always delicious. Using shortening in sugar cookies allows you to produce flawless cut-out cookies, which may then be colored and decorated to look like beautiful sweets for Santa. Today, I’m going to share a recipe that is a real family treasure.

Sugar cookies like this were a tradition in my family, and this is the recipe I used to impress my husband when we started dating (it succeeded!).

Despite the fact that crisco cookies aren’t as widespread today as they were during my great grandmother’s period, they are, without a doubt, the most perfect sugar cookie I’ve ever eaten.

They’re moist, supple, and just the right amount of sweet.

Put another way, I normally prepare a double batch (say, 40 cookies) and they disappear within three days after being baked. Give them a try if you’re looking for a sweet and tasty sugar cookie this holiday season.

Why Shortening?

Shortening is a vegetable-based fat that may be used in baking to replace butter. It’s no secret that this product isn’t the healthiest option available. In this case, though, it is a moot argument because we are talking about cookies! When used in baking, shortening can result in a delicate, softer product, which is very useful in cookies. In addition, because it has a greater melting point than butter, it can be simpler to handle while rolling out dough and can withstand the high temperatures of the oven without spreading excessively.


There is nothing unusual or difficult about the materials necessary to create Crisco cookies; in fact, I believe it is easier than making a butter sugar cookie because there is no need to soften the butter.

  • You can guess from the name of this recipe that I’m using Crisco, although I’m sure there are other types of shortening available. No need to purchase butter-flavored shortening
  • Simply use regular shortening will suffice. White sugar is the type of sugar used in sugar cookies. Use granulated white sugar instead of brown sugar. I haven’t tried any other varieties yet, so I can’t tell you how well they’ll work for you. All-purpose flour– Nothing fancy here, just the fundamentals
  • Don’t tamper with what works when it’s simple. Eggs– just big eggs, please
  • Milk– you may use any type of milk you like, however non-dairy milk will have an impact on the flavor. Learn how to manufacture your own vanilla extract for baking! It’s a necessary element in any recipe. Baking powder is a leavening ingredient that is necessary for a soft and supple cookie. Just a sprinkle of salt to add taste

Optional Ingredients

Sugar cookies piled with frosting from edge to edge are not popular in my household, but that is purely a matter of personal choice! Instead, I like to color part of my cookie dough as a quick and easy method to add festive flair to my cookies without making them too sugary with icing or glaze. The following are some optional items that you may require depending on how you want to decorate your crisco cookies. 1.

  • Citrus zest– Although the original recipe calls for a little amount of orange zest, I almost never have an orange on hand when I bake these, so I opt out of using it. If however you want a tinge of orange in your cookies, go for it
  • Using food dye, you may make colorful sugar cookies by simply mixing in food-safe pigment right into the batter. I used the same type of liquid food coloring that you would use for Easter eggs, and it turned out beautifully. Additionally, you may use a variety of gel food colorings with amazing results
  • Sprinkles are a simple and popular decoration in my home. There are certain years when I just dust them with green sparkles and call it a day. They’re an especially enjoyable ornament if you’re making up cookies for Santa with your kids
  • Powdered sugar, corn syrup, milk, and vanilla extract– If you enjoy frosted sugar cookies you’ll need these items to whisk up the frosting I use. I use only a little quantity of icing to sparsely adorn cookies but the icing recipe I use will surely work for heavier embellishments

Melissa at Mamagourmand has a great recipe for Sugar Cookie Icing, which I use. It’s a simple frosting that sets beautifully and glossy, and for someone who has been reluctant to use icing in the past, it’s been the simplest, most foolproof recipe that both looks and tastes fantastic. Check out the recipe and the particular quantities by clicking HERE.

How to Make Crisco Sugar Cookies

When it comes to producing a cut out sugar cookie recipe, the procedure is similar to that of many other basic cookie recipes. A soft cookie dough is produced by using the creaming process, which bakes into an equally soft cookie when baked! More information on the creaming procedure may be found in my Guide to Quick Breads.

Make your dough

  1. Preparing a cut out sugar cookie recipe is similar to producing many other types of cookie recipes, including traditional sugar cookie recipes. A soft cookie dough is produced by using the creaming process, which bakes into an equally soft cookie after baking! More information on the creaming procedure may be found in my Quick Breads Cookbook.


Now that the dough has chilled, you may proceed to prepare it for rolling out and baking.

  1. Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper before starting. Roll out one lump of dough with a lightly dusted rolling pin to a thickness of between 1/4′′ and 1/2′′ on a clean, dry surface (or nonstick baking mat) and cut into desired shapes. Begin cutting out shapes from the dough using your favorite cookie cutters. If your cookie cutter adheres to the dough at all, carefully dust it with flour before continuing. Once you’ve cut out as many cookies as you possibly can, peel away the extra dough and set it aside for later. Then, using a thin spatula that has been gently dusted, move the cut-out sugar cookies to a baking sheet. In order to use sprinkles, you must do so right away. Preheat the oven to 350°F and bake for 7 minutes. When the edges have set and the tops no longer seem moist, they are done, even though they appear underbaked at the time. Generally speaking, 7 minutes is plenty. Allow for one minute of cooling time on your baking sheet before transferring to a cooling rack. Repeat with the leftover dough
  2. After cold, store in an airtight container or go ahead and make your frosting and decorate as desired. Use a piping bag with a little straight pipe tip and some parchment paper to keep the mess contained while you’re decorating. Allow the frosting to set (this might take anywhere from 30 minutes to several hours), then store
  3. It is possible to store your cookies for up to 7 days in an airtight container. It is possible to prevent frosting from adhering to the cookies by layering them between wax or parchment paper.

Bonus Baking Tips

  • If you prefer thinner, crisper sugar cookies (as my husband does), roll it out to a thickness of closer to 1/8′′. As the mixture will be fragile, gently transfer it to a baking sheet. During the baking process, they will become slightly browned. If you enjoy soft cookies, this is the recipe for you. If you bake the cookies until they are golden brown, you will end up with crunchy sugar cookies instead of soft sugar cookies. Try not to over-flour the rolling pin, the work surface, or the cookie cutters when rolling out the dough. It has the potential to cause the dough to become overly thick, resulting in dry cookies. When re-rolling out the leftover dough, do not knead it
  • Instead, gently press it together with your fingertips and roll it until it is flat and smooth, as shown. Because of the size of the cookie cutters you use (for example, I get a lot more candy canes than trees), the amount of cookies you end up with will vary. Using two baking pans might help to expedite the process and prevent cookies from melting.
  • If you only use one cookie sheet, the sheet may remain hot for an extended period of time, resulting in puffy cookies in the oven (the dough becomes hot before it is baked). To avoid this, place your next batch of cookies on a separate sheet of parchment paper and slide it onto the baking sheet before placing it directly into the oven.
See also:  When To Eat Dessert When Food Combining


Is it possible to substitute butter? There are a plethora of sugar cookies that are made with butter, but none that are suitable for this recipe. I’ve tried it, and the flavor and texture are simply not as nice as they should be. This recipe is designed exclusively for sugar cookies made with Crisco, or shortening. My sugar cookies have a wheat flavour to them. This commonly occurs when too much flour has been added to the dough during the rolling out process, or when too much flour has been added to the dough during the mixing process.

  • What was causing my cookies to puff up?
  • There are two methods to avoid this situation.
  • Before the dough becomes too warm, I can generally spread out two baking sheets’ worth before it becomes too soft.
  • See the final suggestion in the Bonus Baking Tips section above for further information.
  • Yes!
  • Bake until solid on a flat baking sheet, then transfer to a freezer-safe container.
  • Is it necessary to refrigerate the dough?
  • It is not something I would advocate skipping.
  • Will the flour that I used to roll out my colorful sugar cookies show up on them?
  • What is causing my cookies to be crunchy?
  • Remove the cookies from the oven when the edges have firmed up and the tops of the cookies are no longer damp to the touch.

Is it possible to cut this recipe in half? Yes! This recipe calls for a double batch, but because I never bake a single batch and because they ALWAYS vanish, I decided I’d post the recipe for the quantity of cookies I often make during the holiday season.

Enjoy Making your Cookies for Santa!

I hope you and your family have as much fun with this dish as my family has had making it. My view is that this is the perfect sugar cookie, and I guarantee that they will vanish at a startlingly fast pace. The fact that they are wonderful no matter how you choose to adorn them, or even if you choose not to, is irrelevant.

But don’t Forget the Other Holiday Cookie Occasions!

We normally make them throughout the month of December, but they may be used for any decorated cookie event, such as Valentine’s Day, Easter, and Halloween. Simply alter the cookie cutters and colors, and they may be transformed into whatever you choose!

Other Holiday Desserts you may enjoy

  • White chocolate raspberry cookies, classic shortbread cookies, gingerbread chocolate loaf, spice cupcakes with cream cheese frosting, and more are on the menu.

Homemade Food Gifts

  • Homemade Hot Cocoa Mix
  • Pomegranate Jelly
  • Pomegranate Cranberry Jam
  • Homemade Vanilla Extract
  • Small Batch Loquat Jam

Making your own hot cocoa mix, making pomegranate jelly, making pomegranate cranberry jam, making homemade vanilla extract, making small batch loquat jam, and so much more.

  • 1 1/3 cup Criscoshortening
  • 1 1/3 cup Canola Oil 1 1/2 cups granulated white sugar
  • 2 teaspoons vanilla essence
  • 2 big eggs 4 cups all purpose flour
  • 3 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest optional
  • 2 2/3 tablespoons milk (extra 2 tablespoons)

Mixing Instructions

  • In a large mixing basin, thoroughly combine the shortening, vanilla, sugar, and orange zest, if using. Approximately 2 to 3 minutes
  • Add the eggs and beat on high speed for 2 to 3 minutes, or until they are light and fluffy. Mix in the milk until everything is well-combined. Separately, stir together the flour, baking powder, and salt in a mixing basin. Using a gentle stir, carefully incorporate all of the flour mixture into the shortening mixture until it begins to come together. If you are not adding color, continue to gently knead the dough until it forms a soft ball. Then divide into a few bits, cover in plastic wrap, and place in the refrigerator for 1 hour. If you’re going to color the dough, split it into separate bowls, one for each color. Add in the food coloring and gently mix until well combined, then wrap each in plastic and place in the refrigerator for 1 hour.

Baking Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line two baking pans with parchment paper after one hour. Using a little dusting of flour on a clean surface, remove one lump of cookie dough from the refrigerator. Make a light dusting of flour on a rolling pin and roll out the dough to about 1/4″ – 1/2″ thick
  • Cut out shapes with a cookie cutter of your choice, and attempt to get as many cookies as you can out of each roll of dough. After that, take away any extra dough and move the cookies to a baking sheet with a thin spatula that has been gently dusted. Incorporate sprinkles at this point if you’re planning to do so. 7 to 8 minutes in the oven should enough. Meanwhile, while the first batch of cookies is baking, combine the remaining dough and roll out the second batch of cookies, cutting out the shapes and placing them on the second baking sheet. Remove the cookies from the oven because they will seem underbaked and will be quite soft to the touch when they are removed. If you bake them until they are golden brown, they will not be tender. Allow for 1 minute of cooling on the baking sheet before transferring to a cooling sheet to complete cooling

Optional Decorating Instructions

  • If you wish to frost your cookies, start by mixing up your favorite cookie icing (I’ve included a link to the one I use in the post and below)
  • As soon as the cookies have been allowed to cool fully, set them on a sheet of parchment paper or wax paper and transfer the icing to a piping bag fitted with a narrow straight tip
  • Ice along the edges of the cookie, then fill in the rest of the biscuit with whatever pattern you choose
  • All cookies, whether decorated or not, should be stored in an airtight container for up to a week after baking. Wait until the frosting is entirely dry before storing the cookies, then spread wax or parchment paper between layers of cookies to keep them from sticking together.

You can find the cookie frosting recipe that I use here. *If you want crisper cookies, roll them out thinner and bake them for the same amount of time as above. They will become slightly browned around the edges. For those of you who only have one baking sheet, you can simply set the next batch on a sheet of parchment paper and slide it onto the baking sheet when you have finished with the first batch. A single cookie contains 141 calories, 17 grams of carbohydrates, 2 grams of protein, 7 grams of fat, 2 grams of saturated fat, 11 milligrams of cholesterol, 34 milligrams of sodium, 49 milligrams of potassium, 1 gram of fiber, and 8 grams of sugar.

Course:Dessert Cuisine:American Baked products, cookies, desserts, and holidays are some of the keywords.

The values may differ depending on the components and equipment used.

Shamrock Sugar Cookies with Natural Green Frosting

Click here to get the cookie frosting recipe I like to use! For crispier cookies, roll the dough out thinner and bake for the same amount of time as the original recipe. On the outside, they will begin to darken somewhat. Instead of using a second baking sheet, just lay the next batch on a sheet of parchment paper and slide it onto the baking sheet after you have removed the previous batch. A single cookie contains 141 calories, 17 grams of carbohydrates, 2 grams of protein, 7 grams of fat, 2 grams of saturated fat, 11 milligrams of cholesterol, 34 milligrams of sodium, 49 milligrams of potassium, 1 gram of fiber, and 8 grams of sugar.

Course:Dessert Cuisine:American Holiday baking items such as cookies and cakes are also included.

Ingredients and equipment might have an impact on the results.

Make all-natural green frosting for your shamrock sugar cookies:

You can find the cookie frosting recipe I use right here. For crispier cookies, roll the dough thinner and bake for the same amount of time. * They will become slightly browned around the edges. If you only have one baking sheet, just arrange the next batch on a sheet of parchment paper and slide it onto the baking sheet after you remove the previous batch from the oven. A single cookie contains 141 calories, 17 grams of carbohydrates, 2 grams of protein, 7 grams of fat, 2 grams of saturated fat, 11 milligrams of cholesterol, 34 milligrams of sodium, 49 milligrams of potassium, 1 gram of fiber, and 8 grams of sugar.

Course:Dessert Cuisine:American Baked products, cookies, desserts, and holidays are some examples of keywords. Servings:40 Calories:141kcal The nutritional facts and cooking times are provided as a best estimate. The values may vary depending on the components and equipment used.

Shamrock Sugar Cookies with All Natural Green Frosting

26 – 3 12 inch cookies (approximate yield). Preparation time: 10 minutes Cooking Time: 24 minutes Time allotted: 34 minutes Shamrock Sugar Cookies are created with my all-time favorite soft sugar cookie recipe, which I will share with you today. Using a simple all-natural food coloring recipe, the icing is dyed a brilliant shade of green. These cookies are free of any obnoxious artificial coloring! Happy St. Patrick’s Day, everyone!

Shamrock Sugar Cookies

  • 2 12 cups all-purpose flour
  • 1 12 teaspoon baking soda
  • 1 teaspoon salt
  • 34 cup softened butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

All-Natural Green Frosting

  • 2 cups spinach
  • 1 cup powdered sugar
  • 2-3 teaspoons natural green food dye/water/lemon juice, as noted in the recipe
  • 2 cups spinach
  • Using an electric mixer, beat together the butter, sugar, eggs, and vanilla in a large mixing bowl until light and fluffy. In a medium-sized mixing basin, whisk together the flour, baking soda, and salt until well combined. Combine the dry ingredients with the liquid components until well blended. 14 cups melted butter, 1 cup granulated sugar, 2 eggs, 1 teaspoon vanilla extract, 2 12 cups all-purpose flour, 1 12 teaspoons baking soda, and 12 teaspoon salt
  • Using the dough, form a ball, wrap it in plastic wrap, and place it in the refrigerator for at least 1 hour or overnight
  • Preheat the oven to 400 degrees Fahrenheit. Between two pieces of parchment paper, roll out half of the dough to slightly about 12 inches in thickness. Using a 3 12 inch cookie cutter, cut out shamrock shapes and place them on baking pans to bake for 12 minutes. Please keep in mind that the cookies will fill four half-sheet pans. Bake one batch of cookies and then allow the cookie sheet cool entirely before baking another batch of cookies on it. If you don’t have enough cookie sheets, bake one batch and then let the cookie sheet cool completely before baking the next batch of cookies on it. Keep the cookie dough as cold as possible before baking it, and if it becomes too soft, place it back in the fridge for a few minutes on the baking sheets before baking it. Bake for 6-8 minutes on cookie sheets, or until the bottoms are gently browned on the bottom. Remove from the oven and allow it cool fully before applying the frosting.

For the all-natural green frosting:

  • In a high-powered blender or food processor, combine the spinach and pulse until smooth, scraping down the sides as required. Serve immediately. Place a fine mesh strainer over a bowl and pour the liquid through it to separate the pulp. You will have around 1 1/4 cup of green food colouring left over. 2 cups spinach (optional)
  • In a small mixing dish, blend the powdered sugar with the water or lemon juice and a tiny amount of the green color until well combined. You may need to experiment with the proportions a little because you will use far more natural dye than you would if you were using commercial food coloring. You will need around 2 tablespoons of food coloring to produce the color seen in the photographs. If you want to cover the entire cookie with icing, use a thinner consistency. The icing should be thicker if you intend to adorn the cookies with patterns. Increase the amount of powdered sugar or liquid used to obtain the desired effect. 1-1/2 cups powdered sugar, 2-2.25 teaspoons natural green food dye, 1 cup water, 1 tablespoon lemon juice

It is sufficient to gently adorn the cookies with frosting using the amount of sugar and liquid listed in the ingredient list. If you want to ensure that they are completely protected, you will need to treble the sums. Lemon juice is a great substitute for water in this recipe, and it gives the cookies a somewhat acidic flavor as well. * To ensure that the cookies are completely covered with icing, begin by making the frosting pourable. Place a big basin, or a few small bowls, on a cooling rack to catch the juices.

Using the frosting to coat the cookies, the excess will drip into the mixing dish, which may then be used for further cookies.

Serving:1cookie, Calories:144kcal, The following are the macronutrient breakdowns: carbohydrate: 22g, protein: 2 g, fat: 6g, saturated fat: 3g, polyunsaturated fat: 1g, monounsaturated fat: 2g, trans fat: 1g The following values are in mg: cholesterol: 27 mg, sodium: 162 mg, potassium: 34 mg, fiber: 1 gram, sugar: 12 grammes, vitamin A: 398 IU, vitamin C: 1 gram, calcium: 8 mg, iron: 1 gramme If you enjoy this dish as much as we do, please leave a review or share it on Instagram with the hashtag #TheEndlessMeal and the name of the recipe.

a little about the author

Kristen Stevens

Hello, my name is Kristen. Making food, photographing it, and (the best part) eating it are some of my favorite things to do in life.

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