Ultimate Sugar Cookies

Ultimate Sugar Cookies

Sally 0

"The name says it all. Use pancake syrup instead of the corn syrup, if you wish."

Ingredients {{adjustedServings}} servings 97 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Beat sugar and shortening at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla; beat well. Gradually add combined dry ingredients at low speed. Mix until well blended.
  2. Refrigerate dough 1 hour.
  3. Roll out dough between two sheets of lightly floured wax paper. Cut out with floured cutter.
  4. Bake on ungreased cookie sheets at 375 degrees F (190 degrees C) for 5-9 minutes, depending on size and thickness of cookies. Do not overbake. Cool 2 minutes, then remove from cookie sheets to cool.
Tips & Tricks
Decorating Sugar Cookies

Make sugar cookies extra-festive with these easy decorating tips.

Ultimate Chocolate Chip Cookies

See how to make classic chocolate-chip cookies.

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Reviews 25

  1. 27 Ratings

Sarah Jo

I followed this recipe exact, only using half shortening-half butter. I let it firm up in the fridge for 24 hours before I used it. I used this in the Cinna-Spin Cookies. Worked out excellently for me. EDITED TO ADD 09/26/08: I made this again this morning and rolled it in cinnamon/sugar and made Snickerdoodles. I think it rivals Mrs. Sigg's Snickerdoodles. I really like the texture of this one. I think this might me my new go-to recipe for Sugar Cookies. This recipe, using half butter and half shortening, really holds up. You don't need to stick it in the fridge for very long to firm it up and this one didn't spread on me like some other recipes have.


This recipe can be found in any package of butter flavored crisco, along with excellent peanut butter, oatmeal, and chocolate chip cookie recipes. They are average in the shape holding department. I took a tip from another review in this category, and cut them out on parchment paper, and just transfered the paper to my cookie sheet. Helped lots!


I've conducted a lifelong search for the greatest sugar cookie. I'm looking for a slightly cakey texture which holds it shape during baking. Sadly, this cookie did not fill the bill. I followed the recipe exactly. The flavor and texture are pretty good but they spread during cooking. I used "Sugar Cookie Icing" from Allrecipes with excellent results. Don't get me wrong, this is a good cookie, just not what I was looking for.