Crisco Brown Sugar Cookies Recipe 375 Food

CHOCOLATE CHIP COOKIES WITH CRISCO

Steps:

• Preheat oven to 375F.
• Dump Crisco, brown sugar and granulated sugar into a large mixing bowl.
• Cream the ingredients together using an electric mixer until no large lumps remain.
• Add egg, milk and vanilla extract to the bowl. Continue mixing with the electric mixer.
• Add flour, salt and baking soda to the bowl. Mix with the electric mixer until ingredients are fully combined.
• Add the chocolate chips to the bowl. Use a rubber spatula to stir the chocolate chips into the cookie dough.
• Roll cookie dough into balls approximately one inch in diameter and place them on a non stick baking sheet leaving at least two inches between the balls.
• Place the baking sheet in the oven and bake the cookies until they are golden brown around the edges. 9-11 minutes.
• Remove the baking sheet from the oven and allow the cookies to cool on the pan for a couple minutes before using a spatula to transfer them to some parchment paper on the counter to finish cooling off.
• Serve and enjoy!

CRISCO BROWN SUGAR COOKIES

Steps:

• 1. Preheat Oven to 350*F.
• 2. Beat shortening, butter, brown sugar, egg, and vanilla in medium bowl with electric mixer on medium speed until creamy.
• 3. Stir together flour, baking soda, and salt. Add gradually to creamed mixture, beating on low speed until blended.
• 4. Scoop dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet.
• 5. Bake 12 to 14 minutes or until golden brown. Add a pinch of cinnamon sugar to each cookie. Leave on baking sheet 2 minutes. Remove to wire rack to cool completely.
• 6. Enjoy! :)

CRISCO BROWN SUGAR COOKIES RECIPE - (3.7/5)

Steps:

• 1.HEAT oven to 350ºF. 2.BEAT together shortening, butter, brown sugar, egg and vanilla in medium bowl until light and fluffy. Mix in flour, baking soda and salt. 3.SHAPE dough into 1-inch balls or use small cookie scoop. Place 2-inches apart on ungreased baking sheet. 4.BAKE 12 to 14 minutes or until golden brown. Remove to cooling rack after 1 minute.

ULTIMATE SUGAR COOKIES

Steps:

• Heat oven to 375.
• Place sheets of foil on countertop for cooling cookies. Combine sugar and butter flavor crisco in large bowl. Beat at medium speed of electric mixer until well blended.
• Add eggs, syrup, and vanilla. Beat until well blended and fluffy.
• Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters.
• TIP: If dough is too sticky or too soft to roll: Wrap each quarter of dough with plastic wrap.
• Refrigerate at least 1 hour.
• Spread 1 T of flour onto large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands.
• Turn dough over and cover with another large sheet of waxed paper.
• Roll dough to 1/4 inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet. Place 2 inches apart.
• Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
• Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.Bake one baking sheet at a time at 375 for 5-9 minutes, depending on the size of your cookies[bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes].
• Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost if desired.

SUGAR COOKIES

Steps:

• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

BROWN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl cream shortening, brown sugar, egg and vanilla until light and fluffy.
• Mix in flour, baking soda and salt.
• Shape dough into 1 inch balls.
• Place 2 inches apart on an ungreased cookie sheet.
• Bake at 350 degrees for 9-10 minutes or until golden brown.