Sugar Cookie (cut-outs) 1 frosted cookie = serving (kec)
 1 frosted cookie = serving (kec) Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 115
- Amount Per Serving
- Calories: 132.3
- Total Fat: 5.4 g
- Cholesterol: 12.3 mg
- Sodium: 55.1 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.2 g
- Protein: 0.9 g
View full nutritional breakdown of Sugar Cookie (cut-outs) 1 frosted cookie = serving (kec) calories by ingredient
Introduction
This is the ultimate sugar cookie recipe from the recipe card inside the package of butter flavor crisco. The frosting recipe is from my Betty Crocker Cookie cookbook. Because of their high calorie content, I only indulge in them at Christmastime. This is the ultimate sugar cookie recipe from the recipe card inside the package of butter flavor crisco. The frosting recipe is from my Betty Crocker Cookie cookbook. Because of their high calorie content, I only indulge in them at Christmastime.Number of Servings: 115
Ingredients
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Dough:
2 1/2 cups sugar
2 cups (2 sticks) butter flavor crisco
4 eggs
1/2 cup light corn syrup
2 tbsp vanilla
6 cups flour + extra for rolling dough
1 1/2 tsp baking powder
1 teaspoon baking soda
1 teaspoon salt
Frosting
2 sticks + 2 Tbsp salted butter, softened
9 cups powdered sugar
4 1/2 oz (or 9 Tablespoons) whole milk
4 1/2 tsp. vanilla
Directions
To make the dough start by combining the sugar and shortening in a large bowl. Beat at medium speed of an electric mixer until well blended.
Add eggs, syrup, and vanill and continue to beat until well blended and fluffy.
Combine the 6 cups of flour, baking powder, baking soda, and salt. Add gradually to the creamed mixture at low speed. Mix until well blended. Wrap dough in plastic wrap and refrigerate for approximately 1 hour.
Preheat oven to 375' F.
Using a flour covered countertop and a rolling pin, roll out the dough (working in batches) to a 1/4 inch thicknes.
cut out cookies using floured cookie cutters. Transfer to ungreased baking sheets using a large spatula, placing the cookies 2 inches apart. Bake the trays of cookies 5-9 minutes, depending on the size of the cookies. Smaller cookies bake closer to 5 minutes, while larger cookies take closer to 9 minutes to bake. Do not overbake. Cool cokies on baking sheets for 2 minutes before moving them to cooling racks to cool completely. Frost with the buttercream frosting recipe that follows.
Using an electric mixer and a large bowl, on low speed, cream the butter until it's soft and smooth. Add the sugar and vanilla. Add the milk 1 Tbsp at at ime until it's mixed to your desired consistency, not to soft and not so hard that it breaks the cookies when you spread it. Divide this frosting into several smaller bowls and add food coloring if desired. Additional sprinkles or candy decorations can also be added, but their nutritional information is not figured in to this recipe. Depending on the size of the cookies you make, this recipe yeilds approximately 6 dozen frosted cookies when done. Enjoy.
Number of Servings: 115
Recipe submitted by SparkPeople user KECDMC.
Add eggs, syrup, and vanill and continue to beat until well blended and fluffy.
Combine the 6 cups of flour, baking powder, baking soda, and salt. Add gradually to the creamed mixture at low speed. Mix until well blended. Wrap dough in plastic wrap and refrigerate for approximately 1 hour.
Preheat oven to 375' F.
Using a flour covered countertop and a rolling pin, roll out the dough (working in batches) to a 1/4 inch thicknes.
cut out cookies using floured cookie cutters. Transfer to ungreased baking sheets using a large spatula, placing the cookies 2 inches apart. Bake the trays of cookies 5-9 minutes, depending on the size of the cookies. Smaller cookies bake closer to 5 minutes, while larger cookies take closer to 9 minutes to bake. Do not overbake. Cool cokies on baking sheets for 2 minutes before moving them to cooling racks to cool completely. Frost with the buttercream frosting recipe that follows.
Using an electric mixer and a large bowl, on low speed, cream the butter until it's soft and smooth. Add the sugar and vanilla. Add the milk 1 Tbsp at at ime until it's mixed to your desired consistency, not to soft and not so hard that it breaks the cookies when you spread it. Divide this frosting into several smaller bowls and add food coloring if desired. Additional sprinkles or candy decorations can also be added, but their nutritional information is not figured in to this recipe. Depending on the size of the cookies you make, this recipe yeilds approximately 6 dozen frosted cookies when done. Enjoy.
Number of Servings: 115
Recipe submitted by SparkPeople user KECDMC.