Better homes and gardens sugar cookies with shortening

Well, I made my cookies last night. This is just too funny --

I didn't have shortening, so I substituted butter. I didn't have the candied cherries to put on top, but I did have the "fruit cake mix" -- and I love that stuff! Don't know why -- it really feels like sweet plastic -- but fruit cakes sent to *this* house don't get re-gifted, and they don't last long enough to use them for doorstops. :D

Anyway, I knew they'd be a little different, but they were *very* different! Going back over the recipe, I found that I had used baking SODA instead of baking POWDER. I could have *sworn* it said baking SODA! I checked it two or three times, but it didn't read "powder" until the fourth time. :lol: And I made them too big. It's supposed to make 48 cookies -- I didn't even get two dozen out of them.

Anyway, they were different, but they were still great! And they're gone!

I'd like to say I used my vast culinary knowledge and mad skills to create a great new -- "secret" ?? :D -- family recipe! In reality? As they say, eventually, even the blind rat finds the cheese. :lol:

Thanks so much for the help, Ladies. These cookies are awesome, despite my best efforts to totally mess them up.

:smilielol5:

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Rolled Sugar Cookies Recipe Card Front

Front of the recipe card for Rolled Sugar Cookies.

There is a notation that the recipe was published in Better Homes & Gardens, September 1949 and that the recipe was submitted by Mrs. S. W. Huffman from Milan, Tennessee.

Vintage Recipe Box 90

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Rolled Sugar Cookies Recipe

If you make this Rolled Sugar Cookies recipe, please share your photos and comments below!

Ingredients

• ½ cup shortening
• ¾ cup sugar
• 1 egg
• ½ teaspoon vanilla
• ½ teaspoon grated orange peel
• 2 cups enriched flour
• ¼ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon soda
• 2 to 3 tablespoons milk

Instructions

1. Thoroughly cream shortening and sugar.
2. Add egg and beat well.
3. Add vanilla and grated orange peel.
4. Add sifted dry ingredients alternately with milk; mix thoroughly.
5. Roll 1/8 inch thick on lightly floured surface.
6. Cut with floured 4-inch cooky cutter; sprinkle with sugar.
7. Decorate with raisins. bake in moderate oven (375°F) 12 minutes.

Rolled Sugar Cookies

What more can I say about this wonderful Vintage Betty Crocker Rolled Sugar Cookies recipe, other than PERFECT! This is the same recipe that my Grandma Janet and I used when we made sugar cookies every year at Christmastime and I hunted it down when it was time to make the traditional rolled sugar cookies with my own children.

Sometimes the Classics are Still the Very Best

It is the base recipe that I use for any sugar cookies, like my classic rolled sugar cookies which is my adaptation to include my favorite ingredients for the best tasting sugar cookies around!

If you need to cut the prep time down and skip the chilling, you can try out my no chill rolled sugar cookies for another fantastic sugar cookie recipe!

• Sometimes the Classics are Still the Very Best
• Ingredients You'll Need
• How to Make Rolled Sugar Cookies
• 📋 Recipe
• 💬 Comments

Need a frosting recipe for your sugar cookies? Try my sugar cookie frosting that hardens, it's ultra white base color works great for adding colors to for amazing sugar cookie decorating!

My amazing glossy sugar cookie icing is also ideal for all of your holiday cookie baking! Like my frosting, this shiny icing will harden once set to make stacking a breeze!

Ingredients You'll Need

These classic cookies are made with 7 simple ingredients that most of us always have in our pantry!

• Shortening - Or a combination of shortening and butter. The original recipe itself calls for shortening and margarine, as do many vintage recipes.
• Sugar - What would sugar cookies be without the staple granulated sugar that makes them so tasty!
• Eggs - To add structure and bind your ingredients together.
• Salt - A touch of salt to keep your cookies from being overly sweet, salt makes everything taste better!
• Baking Powder - To give just the right amount of rise to your cookies.
• Vanilla Extract - Use more if you want, it won't hurt anything! Vanilla helps to heighten all of the delicious ingredient flavors in cookies.
• All-Purpose Flour - The bakers' staple ingredient for adding bulk to baked goods.

How to Make Rolled Sugar Cookies

The instructions in the recipe card below are very true to the original recipe. My preferred method for mixing cookie dough, a one-bowl method, is given here.

Mix the Cookie Dough

1. To make Vintage Betty Crocker Rolled Sugar Cookies, for best results, cream together the shortening (plus butter or margarine) and sugar.
2. Add the eggs, salt, baking powder, and vanilla and combine well.
3. Add the flour until your dough forms, then cover with plastic wrap and chill in the refrigerator for at least an hour before rolling out your dough for cut out sugar cookies.

Roll, Cut, and Bake the Cookies

1. Preheat your oven to 400 degrees F (205 degrees C) and line baking sheets with parchment paper or silicone baking mats.
2. Transfer a portion (I roll my batches in roughly quarter portions of the dough) to a lightly floured working surface. Roll out the dough until it is approximately ¼ inch in thickness. Cut desired shapes out using your cookie cutters.
3. Place the cut-out cookie shapes onto your prepared baking sheets and bake for 6-8 minutes, or until the bottoms are just beginning to turn golden.
4. Remove from the oven and allow the cookies to set on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.

How Long Can I Store My Vintage Betty Crocker Rolled Sugar Cookie Dough In The Refrigerator?

Once your dough is made, rather than simply covering the bowl with plastic wrap for the required chilling time, place dough in an airtight container. It can be refrigerated for up to 1 week, but I suggest using your cookie dough within the first 3 to 5 days for best results.

Can I Freeze My Vintage Betty Crocker Rolled Sugar Cookie Dough?

You can easily freeze your dough! Once you have combined all of your ingredients, rather than chilling the sugar cookie dough in the refrigerator, I split my dough into two halves.

Form a disc shaped round between a couple of sheets of plastic wrap (about 1 inch in thickness), then wrap tightly in plastic wrap. Once the discs are formed, they can be stored in a freezer storage bag or an airtight container in the freezer.

How Long Can I Freeze Sugar Cookie Dough?

Sugar cookie dough in general can be stored in the freezer for up to 6 months. How well the dough has been wrapped and stored for freezing will affect your dough's best 'use by' date.

My best results when baking frozen sugar cookie dough, is to use dough no older than 3 months. Other family members say that their dough stores easily for more than 6 months (and even up to 1 year!).

*Recipe as it was originally printed with very minor exceptions and an additional note or two, such as creaming the shortening and sugar together. Also, although the recipe states that it yields 4 dozen 3" cookies, my batches have never yielded more than 3 dozen 🙂

📋 Recipe

Rolled, chilled, and cut out sugar cookies from my personal favorite, tried and true, Vintage Betty Crocker Traditional Rolled Sugar Cookies!

Servings: 36 cookies

Calories: 95kcal

Prep 10 minutes

Cooking 6 minutes

Chilling Time 1 hour

Total Time 1 hour 16 minutes

Pin Recipe

• ▢ ¾ cup shortening (part butter or margarine, softened)
• ▢ 1 cup sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla (or ½ teaspoon lemon extract)
• ▢ 2 ½ cups Gold Medal (all-purpose) flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon salt

• Mix the shortening, sugar, eggs, and flavoring together thoroughly (best to cream the the shortening and sugar together until smooth first). Blend in the flour, baking powder, and salt. Cover and chill for at least an hour.
  

• Heat oven to 400 degrees F (205 degrees C) and line your baking sheet(s) with parchment paper. Roll the dough to ¼ inch thickness on a lightly floured pastry mat or board. Cut out desired shapes and transfer them to your baking sheet(s). Bake 6-8 minutes or until very lightly brown.

*Recipe as it was originally printed with very minor exceptions and an additional note or two, such as creaming the shortening and sugar together. Also, although the recipe states that it yields 4 dozen 3" cookies, my batches have never yielded more than 3 dozen.

Remember that shortening makes fluffier cookies, so a combination of shortening and butter works best for cookies to hold their cut-out shapes.

Calories: 95kcal (5%) | Carbohydrates: 12g (4%) | Protein: 1g (2%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Cholesterol: 9mg (3%) | Sodium: 69mg (3%) | Potassium: 24mg (1%) | Fiber: 1g (4%) | Sugar: 6g (7%) | Vitamin A: 13IU | Calcium: 7mg (1%) | Iron: 1mg (6%)

chilled cookies, Christmas Cookies, cut out cookies, sugar cookies, Vintage Betty Crocker Rolled Sugar Cookies, vintage recipe

Course Christmas Cookies, Cookies & Bars Recipes, Dessert Recipes, Holiday Recipes

Cuisine American

Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

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