Dairy-free cutout cookie recipe using shortening. A cookie using butter will generally be crisper and flakier. The shortening in this recipe will yield a softer cookie if you don’t roll it out too thin. For the softest cookies, roll these out thick and use larger cookie cutters.
Ingredients
3/4 cup Golden Crisco or Butter-flavored Crisco (shortening)
1 cup granulated sugar
2 large eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
Coloured decorations or icing
Directions
- Cream Crisco, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Cmbine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill 1 hour, if desired, for easy rolling. Preheat oven to 375°F. Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness (or thicker for the softest cookies). Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces one time only (more than that and you will end up with tough cookies because the dough will be overworked). Sprinkle with coloured decorations or leave plain to decorate when cool. Bake at 375°F for 8 to 10 minutes, or until edges are lightly golden. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack.
Notes
- Reviewers, if you can, please help us note the yield and mention how big your cookies were. Example: “Yields 24 3-inch cookies”. Thank you so much!