Butter Crisco sugar cut out cookies

Butter Crisco Sugar Cut Out Cookies

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These cookies are so easy to handle,usualy don't need refrigeration before cutting,
do not tear and taste great either with corn syrup or maple flavored pancake syrup.


★☆☆☆☆ 1 vote

3-4 dozen cookies
35 Min
5 Min


  • 1 1/4
    granulated sugar
  • 1 c
    butter or regular crisco
  • 2
  • 1 Tbsp
  • 3 c
    all purpose flour
  • 3/4 tsp
    baking powder
  • 3/4 tsp
    baking soda
  • 1/2 tsp
  • 1/4 c
    corn syrup or pancake syrup

How to Make Butter Crisco sugar cut out cookies


  1. pre heat oven to 375
  2. Foil on countertops for cooling
  3. at medium speed combine and beatcrisco and sugar,adding eggs, syrup, vanilla and beat til fluffy
  4. Combine flour, baking powder and soda and salt. Add gradually to creamed mixture.
  5. Divide dough into 4 balls. If sticky, refrigerate.
  6. Spread 1 tablespoon of flour on wax paper, flatten with hands, turn dough and cover with wax paper to roll out to 1/4 inch thick.
  7. Cut with floured cutter, use a pancake turner to transfer to an ungreased baking sheet.
  8. Bake at 375 for 5- 10 minutes depending on size of cut outs.They will look dry and slightly brown on the edges.
  9. Cool on baking sheets for 2 minutes, then use a pancake turner to remove the cookies to the foil to cool completely.
  10. Decorate with frosting and decorations. You can also put decorations only on before baking.

Printable Recipe Card

About Butter Crisco sugar cut out cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Dairy Free
Other Tag: For Kids

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