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Sugar Cookie

Sugar Cookie
5 from 1 vote
Course Dessert


  • Big bowl
  • Measuring spoons
  • Measuring cups
  • Mixer
  • Wood spoon
  • Spoon
  • Wax paper
  • Rolling Pin


  • 3 cups Flour plus 4 tablespoons divided
  • 3/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/4 cup Sugar
  • 1 cup Crisco Shortening Stick ( 1 stick)
  • 2 eggs
  • 1/4 cup Maple syrup or light corn syrup
  • 1 tbsp Vanilla


  • Heat oven to 375
  • Combine sugar, crisco stick in a large bowl beating at medium speed until well mixed
  • Add eggs, syrup and vanilla, blend until creamy and fluffy
  • Combine 3 cups of flour, baking powder, baking soda and salt blend well
  • Place in refrigerator for 1 hour
  • With a rounded scooper place dough on to baking sheet 2 inches apart, add sugar or crystal sugar or leave plain to decorate when cooled, bake for 5-9 minutes depending on your oven, don't over bake, let cool on the baking sheet for 2 minutes
  • If your making cutout cookies then follow these directions
  • Divide dough into 4 quarters, wrap each quarter with plastic wrap place in refrigerator for 1 hour
  • Place 1 tablespoon of flour on wax paper and place dough press lightly turn dough over and place a large piece of wax paper on dough and roll out with rolling pin about a 1/4 thickness cut out with flour cut out transfer to an un-greased baking sheet, use a pancake turner to place dough on baking sheet 2 inches apart sprinkle with sugar or colored crystal sugar or leave plain to frost when cooled
  • Bake only one baking sheet at a time for 5-9 minutes depending on your oven don't over bake, cool 2 minutes on baking sheet, remove cookie to cool and frost if desired.


Make sure your baking sheet is on the middle rack. Don''t over bake,