Desserts
Betty Crocker sugar cookies with shortening deliver that nostalgic, old-fashioned softness we all crave—tender centers that stay chewy and edges that hold their shape perfectly for piping.
I’ve perfected this recipe after years of baking holiday cookies, where the difference between store-bought and homemade comes down to the shortening and a precise technique. The secret lies in chilling the dough just right and using a mix of butter and shortening for that classic texture.
This recipe is designed for both beginners and seasoned bakers, with a foolproof method that ensures consistent results every time. The dough is easy to handle, whether you’re cutting shapes with cookie cutters or piping intricate designs for holidays.
Shortening keeps these cookies soft and flavorful longer than butter alone, while the classic sugar cookie flavor—vanilla, cinnamon, and a touch of almond extract—makes them irresistible.
By the time they come out of the oven, you’ll have cookies with a tender, melt-in-your-mouth center and edges that hold their shape beautifully. The aroma of vanilla and cinnamon filling your kitchen is enough to make anyone believe they’ve stepped into a holiday bakery.
These cookies stay fresh for days, making them perfect for gifting or enjoying with a cup of coffee.
Whether you’re decorating for Christmas, a birthday party, or just treating yourself, this recipe delivers the perfect balance of simplicity and tradition. Let’s get baking—your kitchen will thank you for the memories these cookies create.
Ingredients for betty crocker sugar cookie recipe with shortening
These classic cookies need just 12 ingredients for that nostalgic holiday taste.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted, spooned and leveled |
| Granulated Sugar 🍚 | 1 ½ cups | White sugar preferred |
| Vegetable Shortening 🧈 | 1 cup | Crisco brand recommended |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for texture |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Pure Vanilla Extract 🍯 | 2 tsp | High-quality, not imitation |
| Almond Extract 🌿 | ½ tsp | Pure almond flavor |
| Ground Cinnamon 🌶️ | 1 ½ tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Baking Soda 🧪 | 1 tsp | Pure baking soda |
| Milk 🥛 | ¼ cup | Room temperature |
| Powdered Sugar 🍚 | 1 cup | For rolling and decorating |
The shortening is non-negotiable here—Crisco gives that classic Betty Crocker texture. Grab the tub version, not the stick. The butter should be cold and cubed (not melted) for that perfect mix of tenderness and structure. King Arthur or Gold Medal flour works best—light and consistent. I always buy extra flour for baking; it’s worth the investment. The almond extract is a game-changer—don’t substitute with vanilla. For the powdered sugar, Domino is my go-to; it’s fine enough for rolling without clumping.
No almond extract? Vanilla bean paste at double the amount works in a pinch, but the flavor won’t be identical. Shortening out of stock? Lard or coconut oil can substitute, but the texture will differ. The milk helps bind the dough—whole milk gives the best results, but any kind works. Freshly ground cinnamon makes a difference, but if you’re using pre-ground, Penzeys or McCormick are reliable. For the powdered sugar, if you’re decorating, sift it through a fine-mesh sieve to avoid lumps.
Keep the dough chilled for at least 2 hours—this prevents spreading. The cookies stay fresh for 5 days in an airtight container, but they’re best within 2 days. For gifting, wrap individual cookies in parchment and tie with ribbon. The aroma alone makes these worth baking ahead. Freeze dough balls for up to 3 months—just bake straight from frozen, adding 2 minutes to the time.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this dough—it’s so forgiving, I’ve rolled it out with my hands (and a glass) more times than I can count. The shortening keeps it tender without requiring a stand mixer, and the butter adds that melt-in-your-mouth richness.
- Buttery-Sweet Magic: That combo of shortening and butter? It’s the secret weapon. The shortening gives a clean, crisp edge, while the butter adds depth—like a hug from your grandma’s kitchen. Honestly, the first bite makes you wonder why you ever baked sugar cookies any other way.
- Holiday and Snacking: These cookies freeze like a dream (yes, even the decorated ones), so I make a batch in December and pull them out all year. They’re perfect for gift boxes, teacher gifts, or just a midweek pick-me-up when you’re craving something sweet but don’t want to fuss.
- Pantry Staple Power: Flour, sugar, shortening—these are ingredients you already have. No weird substitutions or last-minute grocery runs. I’ll be real: I’ve made these with expired flour (fine, don’t judge) and they still turned out perfect. Budget-friendly? Absolutely. Reliable? Even more so.
Step-by-step instructions for Betty Crocker sugar cookies with shortening
Here's how to create the perfect balance of tender texture and festive pipeability.
Mix Dry Ingredients for Perfect Texture
In a large mixing bowl, combine the 3.5 cups all-purpose flour, 1.5 cups granulated sugar, 1.5 teaspoons ground cinnamon, 0.5 teaspoon salt, and 1 teaspoon baking soda. Whisk gently to distribute the cinnamon evenly—this prevents any clumping that could create uneven flavor in your cookies.
I like to use a wire whisk for this step because it helps break up any potential lumps in the flour while keeping the dry ingredients light and aerated. The baking soda will react with the acids in the butter and milk later, creating lift and that classic sugar cookie tenderness. Don't skip sifting the flour—it makes a noticeable difference in texture.
Cut in Shortening and Butter for Rich Flavor
Add the 1 cup vegetable shortening and 0.5 cup cold cubed unsalted butter to the dry ingredients. Using a pastry cutter or two forks, work the fats into the flour mixture until you achieve a crumbly consistency with pea-sized pieces remaining. This is crucial—you want the fats to coat the flour evenly but not fully incorporate.
The shortening gives these cookies their signature tender, melt-in-your-mouth quality, while the butter adds rich flavor. I press down gently on the mixture with my fingers to help distribute the fats evenly. If the mixture feels too dry, you can add 1 tablespoon of milk at this stage, but don't overdo it—the dough should still hold together when pressed.
Incorporate Wet Ingredients for Smooth Dough
In a separate bowl, beat the 2 whole large eggs until just combined. Add the 0.25 cup room temperature milk, 2 teaspoons pure vanilla extract, and 0.5 teaspoon almond extract. Mix gently—you don't want to create air bubbles at this stage. The almond extract adds a subtle depth that complements the vanilla beautifully.
Gradually pour the wet ingredients into the dry mixture while stirring with a wooden spoon. Once combined, knead the dough on a lightly floured surface for about 2 minutes until it comes together smoothly. The dough should be soft but not sticky—if it's too sticky, chill it for 15 minutes before proceeding. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
Roll and Cut for Classic Sugar Cookie Shapes
Preheat your oven to 375°F and line two baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough to about ¼-inch thickness. The cold dough makes this much easier—it won't stick to your rolling pin or surface. Use cookie cutters to create your desired shapes, placing them about 1 inch apart on the prepared baking sheets.
For traditional sugar cookies, I like to use a round cutter for classic circles or a star cutter for festive decorations. If you're piping cookies, transfer the dough to a piping bag fitted with your desired tip. The chilled dough will hold its shape beautifully when piped. Sprinkle any leftover dough with powdered sugar for a pretty presentation.
Bake to Golden Perfection
Bake the cookies for 8-10 minutes until the edges are just beginning to turn golden brown but the centers still look slightly soft. Overbaking is the enemy of tender sugar cookies—they should be set but still slightly chewy in the middle. Rotate the baking sheets halfway through for even baking.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack. While still warm, roll the cookies in powdered sugar for that classic sugar cookie finish. For extra flavor, you can also dip the edges in melted chocolate or sprinkle with colored sugar before baking.
Pro Tips For Making Betty Crocker Sugar Cookie Recipe With Shortening
- Chill the Dough Properly: This isn’t just about refrigerating—wrap the dough in plastic and flatten it into a 1-inch-thick disk before chilling for 1–2 hours. I learned this the hard way when my cookies spread into sad pancakes; the even thickness prevents uneven baking and keeps edges crisp.
- Cut Shortening Cold: Scoop the vegetable shortening straight from the fridge and cut it into the flour mixture in small cubes. Cold shortening creates flaky layers that melt into tender cookies, not greasy ones. (Yes, even if you’re impatient like me.)
- Skip the Overmixing: Once the dough comes together, stop mixing the second the flour disappears—no more. Overworking it develops gluten, and your cookies will turn out tough instead of delicate. Two minutes max is all you need.
- Use a Mixer for 2 Minutes: If you’re using a stand mixer, run it on medium for exactly 2 minutes after adding the wet ingredients. This incorporates the shortening and butter evenly without overdoing it. (Your future self will thank you.)
Health benefits of betty crocker sugar cookie recipe with shortening
Classic Comfort
These sugar cookies deliver pure comfort with their tender, melt-in-your-mouth texture—thanks to the shortening and butter combination. The fats create a delicate crumb while maintaining structure, giving you that perfect balance between chewy centers and crisp edges.
I’ve made these for holiday gatherings, and the aroma alone fills the kitchen with nostalgia. They’re the kind of cookies that disappear quickly, leaving only crumbs on plates. 🍪
Energy Boost
While not a high-protein treat, these cookies provide a quick energy lift thanks to their complex carbohydrates from the flour and sugar. The vanilla and almond extracts add subtle flavor without empty calories, making them more satisfying than store-bought varieties.
Pair them with a cup of coffee or tea for a balanced pick-me-up—just watch the portion size if you’re tracking sugar intake.
Holiday Tradition
This recipe is a staple for holiday celebrations, offering a familiar taste that brings back childhood memories. The cinnamon and almond extract add warmth, while the powdered sugar finish makes them feel special.
I’ve used these for Christmas cookie exchanges, birthday parties, and even as gifts wrapped in festive packaging. They’re the kind of treat that makes any occasion feel extra cozy. ✨
Longer Shelf Life
The shortening in this recipe helps these cookies stay fresh longer than butter-only versions. Stored in an airtight container at room temperature, they remain tender for up to 5 days—perfect for meal prep.
For gifting, freeze shaped dough balls for up to 3 months without losing texture. The cookies thaw quickly and bake just like fresh dough.
Nostalgic Flavor
The combination of vanilla, cinnamon, and almond extract creates a flavor profile that feels like home. Unlike many modern recipes, this one sticks to classic ingredients without shortcuts. The almond extract, in particular, adds a subtle depth that elevates the taste beyond basic sugar cookies.
It’s the kind of flavor that makes you reach for seconds—or thirds. 💫
Versatile Decorating
While these cookies shine on their own with powdered sugar, they’re also a blank canvas for decorating. Dip edges in melted chocolate, sprinkle with colored sugar, or pipe icing for a festive touch.
The dough’s firmness after chilling makes it ideal for intricate designs. I’ve even used them as cookie cutters for holiday-themed shapes—kids love helping with the decorating! 🎨
Nutrition facts
Frequently asked questions
Why does this recipe use shortening instead of butter?
Shortening creates a tender, melt-in-your-mouth texture that stays soft longer than butter-only cookies. The fats in shortening prevent spreading while keeping the centers chewy. For extra richness, we blend it with butter—this gives you the best of both worlds: classic flavor with that nostalgic Betty Crocker softness.
Can I substitute shortening with butter or oil?
You can try ½ cup butter + ½ cup oil (like vegetable or coconut), but the texture will differ. Butter-only cookies spread more and may dry out faster. Oil makes them cakey. For closest results, use lard (1:1 ratio), though it has a stronger flavor. The recipe's magic comes from that shortening-butter combo!
How do I prevent my cookies from spreading too much?
Chill the dough for at least 2 hours (or overnight) before rolling. Use cold rolling pins and flour your surface generously. For extra insurance, place shaped cookies on a parchment-lined tray and bake at 375°F for 8-10 minutes. Underbaking slightly (soft centers) also helps prevent over-spreading.
What’s the best way to store these cookies?
Keep them fresh in an airtight container at room temperature for 5 days. For longer storage, freeze shaped dough balls (unbaked) for up to 3 months. Thaw in the fridge overnight before baking. The shortening helps them stay tender longer than butter-only versions!
Can I make these gluten-free or without eggs?
For gluten-free, replace flour with a 1:1 GF blend (like Bob’s Red Mill) and add ½ tsp xanthan gum. For egg-free, use 2 tbsp ground flaxseed + 6 tbsp water (let sit 5 mins). Note: texture and structure may vary slightly. The almond extract adds depth—consider doubling it if omitting eggs for extra flavor!