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Sugar Cookies

PrintPrint Recipe
  • Yield: 4 dozen cookies
  • Prep Time: 0:20
  • Bake Time: 7 to 9 minutes per batch
  • Chill Time: 1 hour

Ingredients

  • 1 cup butter OR margarine, softened
  • 2/3 cup sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 1 tablespoon lemon juice
  • 1 egg
  • 3-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Parchment paper
  • Colored sugar for decorating

Directions

  1. Beat margarine, sugar, corn syrup, lemon juice and egg in large bowl with mixer at medium speed until well blended. Gradually add flour and salt; beat until well mixed. Cover; refrigerate at least at least 1 hour, until dough is easy to handle.
  2. Preheat oven 350°F. Line cookie sheets with parchment paper.
  3. Roll out dough on lightly floured surface, one third at a time, to 1/8-inch thickness. Cut into desired shapes. Place on parchment paper-lined cookie sheets. Decorate as desired with colored sugar.
  4. Bake 7 to 9 minutes or until lightly browned. Remove and cool on wire racks.
  5. Store in tightly covered containers.
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Corn Syrup

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print image

Sugar Cookies

  • Yield: 4 dozen cookies
  • Prep Time:  20 minutes
  • Bake Time: 7 to 9 minutes per batch
  • Chill Time: 1 hour

Ingredients

  • 1 cup butter OR margarine softened
  • 2/3 cup sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 1 tablespoon lemon juice
  • 1 egg
  • 3-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Parchment paper
  • Colored sugar for decorating

Directions

  • Beat margarine, sugar, corn syrup, lemon juice and egg in large bowl with mixer at medium speed until well blended. Gradually add flour and salt; beat until well mixed. Cover; refrigerate at least at least 1 hour, until dough is easy to handle.
  • Preheat oven 350°F. Line cookie sheets with parchment paper.
  • Roll out dough on lightly floured surface, one third at a time, to 1/8-inch thickness. Cut into desired shapes. Place on parchment paper-lined cookie sheets. Decorate as desired with colored sugar.
  • Bake 7 to 9 minutes or until lightly browned. Remove and cool on wire racks.
  • Store in tightly covered containers.