The Best Iced Sugar Cookies I’Ve Ever Eaten (Way To

Name: The Best Iced Sugar Cookies I’Ve Ever Eaten (Way Too Many Of)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 2/3 cups Shortening; 3/4 cups Sugar; 4 teaspoons Milk; 1 teaspoon Vanilla; 1 whole Egg; 2 cups Flour; 1-1/2 teaspoon Baking Powder; 1/4 teaspoons Salt; _____; FOR THE ICING:; 2 pounds Powdered Sugar; 1/2 cups Water; 2 teaspoons Almond Flavor; 1/2 teaspoons Salt; 3/4 cups Crisco; 2 teaspoons Vanilla; 2 teaspoons Wilton's Imitation Butter; 2 Tablespoons Light Karo Syrup

Servings: persons

FOR THE COOKIES:
2/3 cups Shortening
3/4 cups Sugar
4 teaspoons Milk
1 teaspoon Vanilla
1 whole Egg
2 cups Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoons Salt
_____
FOR THE ICING:
2 pounds Powdered Sugar
1/2 cups Water
2 teaspoons Almond Flavor
1/2 teaspoons Salt
3/4 cups Crisco
2 teaspoons Vanilla
2 teaspoons Wilton's Imitation Butter
2 Tablespoons Light Karo Syrup

1
For the cookies:
2
Mix the shortening and sugar with a mixer. Then add the milk, vanilla, egg, and blend. Gradually add the rest of the dry ingredients until the mix forms a soft dough (when I double the recipe, I cut the flour down a little bit so it doesn't get too dry). More flour may be needed for rolling out the dough.
3
Roll out to about 1/5 inch thickness. This makes 12 large cookie shapes. Bake at 350 degrees for 8-10 minutes. You can freeze these in airtight containers for several months before icing and serving.
4
For the icing:
5
Combine the icing ingredients and beat with a mixer until smooth and creamy. If you want to decorate the cookies you can use food coloring (any food coloring you like to use should work-I used Wilton's Gels, but that's only because I have enough to last me through the ice age). Color the icing, and decorate cookies as desired.
6
Notes:
7
The Karo syrup will allow the icing to harden. Let them sit out for a few hours before packaging.
8
I've tried other imitation butters, and Wilton makes the best by FAR. They sell it at stores like Michael's, but I've also found it with the cake supplies at Walmart.

1347

kcal

Calories

Fat

323

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE COOKIES:, 2/3 cups Shortening, 3/4 cups Sugar, 4 teaspoons Milk, and more.

Yes, The Best Iced Sugar Cookies I’Ve Ever Eaten (Way Too Many Of) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Best Iced Sugar Cookies I’Ve Ever Eaten (Way Too Many Of)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions