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When I make sugar cookies using this 2009 recipe, I rely on cold butter and Crisco to achieve a soft, almost fudge-like crumb. Every step—from creaming the fats to folding in flour just until combined—matters for texture and tenderness. The dough isn’t overworked, and the baking time is brief, ensuring a delicate result. If you want to know exactly how I get those festive, perfectly tender cookies, there’s more to cover.
Ingredients
- 1/2 cup cold butter
- 1/2 cup Crisco (that’s right, two fats, because this dough means business)
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 3 large egg yolks (just the yolks, so save those whites for a meringue or your next kitchen experiment)
- 1 3/4 cups all-purpose flour
- Red and green decorating sugar (because cookies without bling are just, well, cookies)
Now, talking ingredients—this list is a little quirky, honestly. Using both butter and Crisco? That’s a classic move for cookies that want the best of both worlds: flavor from the butter, tenderness (and a little extra puff) from the Crisco. Don’t skip the cream of tartar, either. I know, it sounds like something you’d find at the bottom of a 1950s spice rack, but it’s key for the signature soft, “old-school” sugar cookie texture. Also, only yolks go in. The whites take a back seat, so the dough stays rich and, dare I say, almost fudge-like. If you’re tempted to use margarine or try to cut the sugar (forgive me, health gods), just don’t. These cookies are meant to be a little indulgent, a little nostalgic, and totally unapologetic. And the colored sugar? Go wild. It’s basically the holiday equivalent of glitter—once you start, it gets everywhere, but would you really want it any other way?
Steps
- Preheat your oven to 300°F. Yes, three hundred. Not a typo. Low and slow is the secret handshake of tender sugar cookies. Dutch ovens can maintain steady low heat, which is ideal for slow-cooking techniques and helps illustrate why gentle temperatures matter for delicate bakes like these steady heat. A well-equipped home can also benefit from a premium home bar set to keep guests comfortable while baking and entertaining.
- Line a flat, rimless baking sheet with parchment paper. Not wax paper, not tinfoil. Parchment. The cookies will thank you.
- Grab 1/2 cup cold butter and 1/2 cup Crisco. Toss both into your mixer. Cold means cold—no room temp cheating. Cream them together for about 40 seconds, just until smooth-ish. Don’t overthink or overbeat.
- Add 2 cups white sugar. Blend just until the mixture looks like fluffy snow. No need to go wild—gentle is the name of the game.
- Sprinkle in 1 teaspoon baking soda, 1 teaspoon cream of tartar, and 1/8 teaspoon salt. Toss in 1 teaspoon vanilla for good measure. If you accidentally sniff the cream of tartar and sneeze, welcome to the club.
- Now, crack open 3 large eggs and show the whites the door. Only add the yolks to the dough. Let the mixer just barely combine things. Luxurious yellow, rich and thick—like the world’s fanciest custard.
- Pour in 1 3/4 cups all-purpose flour. Mix until just combined, and I mean just. As soon as the dough comes together, stop. Pretend you’re defusing a cookie dough bomb.
- Roll dough into balls, each a bit bigger than a hazelnut but smaller than a walnut. If you need a ruler, no judgment. Consistency is key for even baking.
- Roll those dough balls in red and green decorating sugar until they look like little disco balls. If you don’t end up with sugar on your shirt, are you even doing it right
- Place each cookie ball on your parchment-lined sheet, two inches apart. Give them some personal space—they’ll spread out a bit as they bake.
- Bake for 12 to 14 minutes. 12 minutes is the magic number for most ovens, but keep an eye out. The bottoms should be lightly golden, but the tops still puffy. If they brown on the edges, you’ve gone too far.
- Take them out while they still look a little underdone. Trust the process. They’ll finish setting up as they cool, becoming soft and dreamy.
- Let the cookies cool on the sheet for a few minutes before moving them. Otherwise, they might collapse into delicious, but tragic, sugar puddles.
- Admire your handiwork. If you didn’t get colored sugar on every surface within a six-foot radius, you’re basically a wizard.
- Eat one while it’s still warm. Question every other sugar cookie you’ve ever met.
Electric grain mills can help you grind whole grains for fresh flours at home, improving flavor and nutrition—see grinding power for details.
Cooking Tips
Although sugar cookies seem simple, precision with each step makes a noticeable difference. For the sugar cookie 2009 recipe, I always use cold butter and Crisco to create a tender crumb. Mixing times matter—cream butter and fat for only 40 seconds, then blend in sugar just until incorporated. Avoid overmixing after adding flour; it keeps the cookies soft. Watch baking time closely—12 minutes yields perfection.
Final Thoughts
Precision in each step directly shapes the outcome of these sugar cookies, and having followed the method closely, I can say the results speak for themselves. Every measured ingredient, from the cold butter to the exact yolk count, contributes to the cookie’s structure and texture. Sticking to the specified mixing times and oven temperature prevents overworking or drying. The final product is consistently tender, sweet, and perfectly shaped.