Prep Time 30m
Cook Time 7m
Ready Time 50m
Yield 5 dozen cookies


Ingredients
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 1/2 cups granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons milk
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 4 cups Pillsbury BEST™ All Purpose Flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon salt
  • Colored sugar and decors
BUTTERY CREAM FROSTING
  • 4 cups powdered sugar
  • 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 1/2 teaspoons vanilla extract
  • 6 to 7 tablespoons milk
Preparation Directions
  • Step 1Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.
  • Step 2Combine flour, baking soda, cream of tartar and salt in separate large bowl. Mix into shortening mixture until well blended. Chill 1 hour.
  • Step 3Heat oven to 350°F.
  • Step 4Roll out 1⁄3 of dough at a time to about 1⁄4-inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets.
  • Step 5Bake 6 to 8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack.
BUTTERY CREAM FROSTING
  • Step 1Combine powdered sugar, shortening and vanilla in bowl of electric mixer; slowly blend in milk to reach desired consistency.
  • Step 2Beat on high speed for 5 minutes or until smooth and creamy. Tint frosting with food coloring, if desired.
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