Crisco Cookies
Indulge in the ultimate sweet treat with these classic Crisco Cookies, a nostalgic favorite that boasts irresistibly soft and chewy textures with perfectly crisp edges. Made with Crisco shortening, this recipe delivers cookies that stay tender longer, making them a perfect choice for bake sales, gatherings, or simply satisfying your sweet tooth. Each cookie is packed with the rich flavor of two types of sugar—granulated and brown—for a delightful caramel undertone, while decadent chocolate chips are folded in for bursts of gooey sweetness in every bite. Quick and easy to prepare in just 15 minutes, these cookies bake to golden perfection in under 10 minutes and yield a generous 36 servings. Perfect for cookie jars, dessert platters, or gifting, these Crisco Cookies are a timeless classic you’ll return to again and again.
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Recipe Information
Ingredients
- 1 cup Crisco shortening
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 Eggs
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the Crisco shortening, granulated sugar, and brown sugar. Beat using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined to form the cookie dough.
Fold in the chocolate chips evenly throughout the dough.
Use a tablespoon to scoop the dough and drop rounded spoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly soft, but they will firm up as they cool.
Remove from the oven and let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 18.0 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
