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First of all, how freaking adorable are these cookies?! They’re probably my favorite cookies I’ve ever made. Donuts + cookies + sprinkles = perfection if ya ask me. The cookies are soft and delicious and do not spread thanks to Crisco® All-Vegetable Shortening! Shortening makes it possible to have fluffy, soft sugar cookies and other baked goods. By using Crisco® All-Vegetable Shortening instead of butter in sugar cookies, you’ll get thicker, light-texture cookies with less spreading in the oven due to the higher melting point of Crisco® shortening! Say helllloooo to beautiful sugar cookies that hold their shape. Christmas cookies, anybody?! Take a look at the difference below between sugar cookies made with shortening + cookies made with butter. Both are the same exact recipe!
To make these cookies, you’ll use the recipe provided below and mix up the dough which is pretty simple. There’s no need to refrigerate! Hallelujah. Roll it out on a very well-floured surface. I like to use powdered sugar for mine just because it makes the cookies taste even better. The dough will then get rolled out and cut into big circles, and then a smaller circle in the center! Bake these babies up and allow them to cool completely before icing them.
For the royal icing, if you don’t feel safe using egg whites, you can just make an icing using powdered sugar, milk and vanilla. It won’t come out as glossy and beautiful as the latter, but there will be no raw eggs. I believe that if you use pasteurized egg whites, you’ll be fine but it’s personal preference.