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Country Crock® Sugar Cookies

Country Crock® Sugar Cookies

Ingredients

  • 1 Cup Country Crock Spread
  • 1 Cup sugar
  • 1 egg
  • 1 Teaspoon vanilla extract
  • 2 2/3 Cups all-purpose flour
  • 1 1/2 Teaspoon baking powder
  • 1/2 Teaspoon salt

Directions

Preheat oven to 375°. Beat Country Crock® Spread with sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in egg and vanilla scraping sides occasionally, until blended. Beat in flour, baking powder and salt just until blended. (Do not overbeat). Using lightly floured hands shape dough by 2 tablespoonfuls into balls. Arrange 3-inches apart on ungreased baking sheets. Gently press balls into 2-1/2-inch circles. Pinch bottom to form point of "heart".

Gently indent dough in center on top to shape into "heart". Bake 12 to 14 minutes until edges are lightly golden. Cool 2 minutes on wire rack; remove from sheets and cool completely. Decorate as desired*

*To decorate, stir 4 teaspoons warm water into 1 cup confectioners sugar until smooth. Tint with food color, if desired. Spread on cookies and sprinkle with colored sprinkles.

Cost per recipe*: $2.70 Cost per serving*: $.11 *Based on average retail prices at national supermarkets.


Country Crock – Make It Your Own, Mix-Ins Cookies

I remember Country Crock from when I was a kid. We had big giant brown tubs of it in the refrigerator and ate it on toast and bread every day. About 10 – 15 years ago we switched solely to butter. When we went to pick up the tub in the grocery store I was surprised to see a cute little rectangle that would fit perfectly on the top shelf of my fridge. No more big tubs!

I had both of my children try the Country Crock original spread on fresh bread. Both of them liked how easy it was for them to spread and no torn or broken pieces of bread to cry over! The flavor was good and the ease of use was perfect for us.

Then we made the Country Crock – Make It Your Own Mix-Ins Cookies. Using the recipe provided on their website we started with a version of S’mores cookies that included chocolate chips and marshmallows that we chose as our mix-ins. Not thinking about what happens to marshmallow on high temperatures they didn’t work well. But, that really wasn’t the problem with the cookies. We can take out the marshmallows which we did.

You can see the cookie in the bottom center without marshmallows. It turned out perfectly. So, make them without the marshmallows in the cookies. That was a simple fix.

The dough came together easily. The great thing about using the Country Crock was the dough was soft and pliable. It was easy to mix. We portioned them out onto the parchment paper and baked them. My kids were waiting with bated breath to grab them as soon as they came out of the oven. I was mean and made them wait until they cooled a bit.

Both kids said the cookies were “okay.” My daughter said they tasted bready. Thick and chewy with bread like flavor. I think that was from the three cups of flour. My son said they really didn’t have much flavor. He was right. I need to play with the recipe more. We ended up making Chocolate Chip Cookies which are a simple cookie but this recipe did need more flavoring. I plan on playing with the recipe over the next few days and seeing if I can make it with more flavor.


Soft Baked Chocolate Chip Cookies with Country Crock

This post may contain affiliate links. Read our disclosure here.

This post is sponsored by Mirum. All opinions expressed are my own.

Do you race to eat all the cookies you can while they are still warm and soft? It’s just the way a good chocolate chip cookie should be! You’re going to love this recipe from the Country Crock kitchen that makes soft amazing chocolate chip cookies.

You’ll need the new Country Crock Buttery sticks to achieve these soft and perfect cookies. Grab them at Publix this week and you can use a $1 off coupon in the Publix green flyer. It makes 1 lb cost $1.59 at my store (half the price of butter this week).

If you’ve never baked with Country Crock sticks, they come out of the fridge already soft so you are ready to bake. They can replace butter in any recipe one to one and have a soft buttery taste.

I encourage you to try them out for yourself with Country Crocks ‘Make it Yours” Cookie Recipe. You can thank me later…


Perfect Every Time Cut-Out Cookies

3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 cup sugar (I use sugar that I've stored vanilla beans in)
1 cup (salted) butter, cold & cut into chunks
1 egg
3/4 tsp pure vanilla extract
1/2 tsp pure almond extract

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes. Place on parchment-lined baking sheets (I recommend freezing the cut out shapes on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

163 comments

This is awesome Bridget - I am ALWAYS looking for baking recipes that don't require chilling etc. to use with the boys. Filing this away in my "do-able for Les Petits Chefs in the time we have" file!

I really depends on the size and shape of your cutter. About 12-18 three-to-four inch cookies. :)

Thanks - that's helpful. There *could* be holiday baking on some little boys' horizons soon!

I have been using this recipe from your site for a few years. You are correct in that it is perfect. I get raves every time. I modify a touch by using room temp butter. The dough still rolls perfectly between two sheets of wax paper. You can tell right away if the dough is ready to roll when you can touch it and have no residue on your fingers. I use lemon and almond as flavoring. Thank you so much for this recipe.

This is my "go to" sugar cookie recipe and has been for a few years thanks to you! I omit the almond extract and use vanilla bean. SO. GOOD.

You're a life saver, you know that? I've been dreaming of a recipe that didn't require freezing!

yes-- I love your recipe (this is the one in your book, right?) It is reliable every time and I have made dozens upon dozens of cookies with your guidance. thanks!! Holly

The style and dialog of your post made me laugh! I have always used a sugar cookie recipe from an old Betty Crocker cookbook that calls for powdered sugar and have always received compliments and raves but I think I will give yours a try. Happy Holidays!

Hi, !
How many grams or cups is 2 sticks of butter?
thank you!

Two sticks of butter is one cup, 226 grams.

This is the perfect cookie. Never fails me! I recommend it to everyone who asks for the recipe. Thank you!

Love this recipe. Just tried it once and now I can't wait to make more (even bought some americolor black and a new cookie cutter)

Yes! I have been looking for the perfect easy and got to recipe! These look awesome!

We are twinsies :) Isn't it nice to have a cookie recipe that you know and love?! Pinned and sharing my friend! ♥

I just baked a batch of cookies using your recipe, love them! Perfect is the right word indeed. Next will decorate them using your royal icing recipe, hope they turn out well.. :) Thanks again for the recipe!

I'm just about to start my Christmas cookie baking, so I love that this recipe is here.

Hi! How long can the dough be refrigerated before I use it? Is it better to store it in the freezer? Thank you!!

Probably a day or two. It will be VERY difficult to roll right out of the fridge. Give it at least 30 minutes at room temp.

Are these cookies hard or chewy?

)They are on the soft side. :)

You gave me a great activity idea for the kids before Christmas! My nephews will love it for sure, thank you :D

This recipe was a God-send, literally! Saturday afternoon we were going to have a cookie baking/decorating event at our parish and someone was going to bring sugar cookie dough that she had made/chilled in advance for us to roll out and decorate. However, winter weather prevented her from traveling, so all we had were decorations and no dough. until I clicked over to your blog and saw that you had posted this recipe. Perfect!! We made it and the cookies turned out deliciously.

Totally trying these ASAP!! Where did you get your square cutter?

World Market! They're in a set. So cute!

do you sift the flour? if so, before or after you measure it? i am new to baking and can't get the hang of this sifting thing!

No sifting required. For other recipes, if the recipe calls for "2 cups of flour, sifted," measure the flour, then sift. If the recipe calls for "2 cups of sifted flour," sift some flour first, then measure.

Hope that helps, but no sifting here. :)

Do you have to use unbleached flour? I'm assuming either would work, but just wanted to make sure. Thanks!

You can used bleached. I just prefer unbleached. Same measurements. :)

So I made some of these this am for my son's Christmas party they were delish and a hit! I am excited to make these again. Thank you so much for sharing

Just made these yesterday, and I must say that they are the easiest and yummiest cookies ever. Thank you so much for this recipe! Now if only I could decorate them, all pretty like yours, then I would be set.

Thanks for sharing this Awesome tips! Can't wait to make mine now!

Found this recipe via Pinterest and it worked perfectly! Thank you for sharing it.

http://tattooedmummy.blogspot.co.uk/2014/01/found-fab-recipe-for-no-spread-cookies.html just for info - I blogged about our baking, linked to you and added pics of our finished biscuits! (cookies)

The images, the recipe are simply gorgeous and delicious. You are an inspiration, Thank you for hosting this food guides.

Mouth watering images, enjoyed your article very much. Will visit your blog again.
Cheers

Can I double or triple this recipe? Are there any adjustments that need to be made to the ingredient amounts?

The dough is pretty stiff, so I prefer to make it one batch at a time. It comes together really quickly, so multiple batches don't add much time. :)

I am totally new to making decorated cookies, your blog is so informative! You mentioned that it's possible to freeze the dough before baking - do you have any tips on the best way to store it in the freezer, and then for thawing it (fridge or room temp?) before baking? Thanks so much!

You can thaw it in the fridge overnight. or at room temperature for a few hours. I've even popped mine in the microwave on defrost. just be sure not to over heat it. :)

Hi Bridget!
I've memorized this recipe because I've made it so many times! If I were out of salted butter and had to use unsalted, how much salt would I need to add? Thanks! I recommend your book to anyone that asks me about my cookies!

Thanks so much, Eva! If you use unsalted butter, I'd add about 1/4 teaspoon kosher salt with the flour. :)

This is my first time actually making sugar cookies! Your blog is what convinced me to give it a go! Thank You for the inspiration.

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Ohhhhhhh I love your site, came over via Pinterest and have learnt do much already. Do you use normal or castor sugar, also does 1 c sugar mean 1 cup sugar

This comment has been removed by the author.

Is there any other way that I can use this recipe without using the almond extract?

Hello, I am wondering how early can I bake cookies for a cookie decorating birthday party. Since its a birthday party I have tons to do and like to finish things in advance.
Thanks :)

The cookies are best eaten within a week. store in an air-tight container. Or, you can freeze them. Use the search bar for more info on freezing. :)

Do you know how thankful I am for this recipe?? Thank you! My daughter's birthday is this weekend and I had planned to make decorated horse cookies, but was dreading it. I've done cut outs probably ten times and each time is so stressful to get the dough rolled, cut and transferred while still cold enough to keep a nice shape. I came across your recipe this afternoon and in one hour became the proud owner of 54 horse cookies. I'm reeeeeaaaallly thankful that you posted your recipe and tips!

Made these over the weekend! They are perfect. I did have to chill my dough prior to cutting just for a few minutes, though - my apartment kitchen just runs hot. I will be using these for favors, with a mongrammed fondant topper, at my upcoming bridal shower. Thanks for sharing!

Can you tell me what attachment you use to cream the butter and sugar? (whisk or paddle) Thank you! :)

Oh no! I just made these and they spread out and puffed up:( It completely ruined the shapes that took a long time to do. I'm not sure why, all of my ingredients are fresh and I followed recipe perfectly.

Mine spread out a lot too. Maybe chill longer? I don't know the answer. The tasted great but didn't keep their shape.

Hi ladies! This is the recipe I make over and over and over again with no spreading. Here are a few things to make sure: butter should be cold when mixing, use pans lined with parchment or a silpat, freeze cut out shapes for 5-10 minutes before baking, make sure that cookie sheets are not warm between batches. Hope that helps.

Hi! I just tried this recipe and my cookies turn out great!! THANK YOU SO MUCH

How many 2.1 x 2.7 cut out cookies does this make?

Also. can I use margarine instead of butter? If so, same amount?

350C=662F. what do you think is more reasonable for cookie baking? 350f or 662 f?

Great post.. thanks for sharing. I really like your blog.

I just made the dough, thanks so much for the recipe. How long should I leave the dough out before rolling if I choose to refrigerate it today, and roll it out tomorrow? Just wondering because my son won't be here until tomorrow. Anyone can feel free to answer. Thanks!

I tried this recipe for the first time and had some trouble. When it was mixed it was so dry and crumbly that I couldn't get it into a ball, even after I kneaded it. I put it in the fridge overnight, and the next day it was an immovable rock that even my husband had a hard time prying out of the bowl, and still too crumbly to roll out! Any ideas what I did wrong? Thanks!

You may have used too much flour. You will be able to knead it together to make a cohesive dough (if you need to at the end) very easily. Yes, if you refrigerate, it will get hard. You'll have to let it sit on the counter to be soft enough to roll.

Exclusive blog post. I really love to visit your blog. Thanks

I need to try your recipe, I've been looking for one but I have a huge question: Do I use baking margarine or real butter for this recipe? I think 'butter' makes a huge difference when baking food. We live in San Antonio in the city and every person I know refers to 'butter' as Country Crock, Bluebonnet, or Parkay margarine quarters. We have 'real butter' in our supermarket that rarely looks touched or noticed, I don't taste any difference but I want to make these cookies perfect. Please let me know! Thanks!

We have nut allergies, can I omit the almond extract or use something in lieu of?

Sure. use extra vanilla or just omit. :)

awesome, Thank you so much for the quick reply, we are making these today!

Wondering why my cookies were terribly crumbly

Hi there. I made these the other day and they came out perfectly! However, I am making them again right now andf or some reason I can't get my dough to stop being crumbly. Do you have any suggestions on what I can add to make it come together better? Thanks in advance! And Merry Christmas everyone! (well Christmas Eve)

Hi, May I know the amount of sugar used in this recipe?

no words how I can express my big thank you for sharing this recipe. aside from cheaper recipe yet SUPER good. not only i save time on this one,,it also saves money due to recipe content. a lot more best than any other rolled sugar cookie I ever made and tasted. GOD bless you more for sharing your talent in baking

I want to say that this recipe is the bomb! Don't hesitate ladies to use it! I did a Google search last year, when I wanted to bake big cookies for my daughter's wedding! Made the big hearts, put them in containers and took them with me to the event since the wedding was a destination wedding. Used white meringue frosting and squiggly designs(didn't have time to decorate) put them in cellophane bags with ribbon to match the all white wedding theme! Laid them on top of the place setting, giving a very elegant result! Even the lady from bakery who delivered the cake commented on how beautiful they looked! People commented on the delicious taste, and some people saved them for
over two weeks, and they still tasted fresh. I thank you so much for sharing this recipe!

Okay, these taste amazing, but I think I might have had beginner's luck. I made my first couple batches (one batch at a time) yesterday, and they turned out PERFECT. No spreading (I froze for about 10 minutes) and nice and soft, but pretty sturdy. The ones I made today (two more batches) are definitely great in the taste department, but they've suddenly started to spread, even with the freezing. I'm using the same brand of butter, same thickness of dough, and even some of the same cutout shapes with different results. I'm certain that the kids decorating them tomorrow won't mind, but what could have changed? Earlier in the day today, I ran my oven at 500, and I pulled my oven thermometer so I'm not 100% sure on the temp accuracy--should I chock it up to that? It's the only variable I can possibly think of. I'll return to this recipe for sure, but I'm just trying to figure out what could have changed from yesterday to today.

Hi Tessa! Sounds like you probably figured it out! They shouldn't spread if made as instructed. :) Happy baking!


This would be such a fun recipe to use for a “family night” activity. Have all the kids make their own recipe creations by dividing up the dough and letting them choose which Christmas candies they want in their Elf Cookies. Have all the Christmas candy out in bowls and give them an allotted amount of “scoops.” So many possibilities! Kids love being able to come up with their own creations in the kitchen. This is the perfect opportunity to let them do just that!

Not only would this be a fun “family night” activity, but a fun activity for a birthday party or holiday party for kids or teenagers. Make sure to offer lots of choices so they can be creative: chocolate chips, peanut butter chips, toffee bits, crushed chocolate cookies, chopped up candy bars, marshmallow bits, chopped graham crackers, etc. Everyone loves homemade cookies, especially when they are warm out of the oven. Serve them up with a tall glass of cold milk, or a hot mug of cocoa. Does a party get any better than that?

This recipe can be made a day or two ahead or frozen for later use, which makes it even more convenient for holiday gatherings or parties.

*This post has been sponsored by Country Crock ® but all opinions and recipe mix-in ideas are our own.


Sugar Cookie Recipe

This super simple and perfectly easy sugar cookie recipe is THE recipe for icing your cookies during every holiday season. Not too hard and not too soft, they balance out the perfect sugary cookie with a slight satisfying chewy bite.

  • 1 cup Country Crock® Spread
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt


Lollapalooza-Inspired Recipes from Country Crock

With Lollapalooza closely approaching, we thought it only appropriate to share easy summer recipes – inspired by festival headliners – which you can whip up as you jam out to your favorite bands in preparation for one of this summer’s hottest music festivals (even if they can’t make it to Chicago this year).

Dancing works up a sweat. Kick-start your day with meals that give you energy to last from dawn ‘til dusk:

* Shut up and Dip (Spicy Honey Roasted Wings)– A remix of “Shut up and Dance” by Walk the Moon – Forget all your worries with these tasty wings – perfect for dipping– and so good they’ll leave you speechless.

* Sauté with Me (Charred Corn & Zucchini Sauté) – A remix of “Stay with me” by Sam Smith – A helping of this and no one will be leaving anytime soon.

* Sugar Sugar (Country Crock Sugar Cookies) – A remix of “Shiver Shiver” by Walk the Moon – So tasty, it’ll give you the shivers.

* Bake It Out (Old-Fashioned Berry Shortcakes) – A remix of “Shake It Out” by Florence and the Machine – These shortcakes will leave you with no regrets.

* Live and let Pie (Country Whoopie Pies) – A remix of “Live and Let Die” by Paul McCartney – Pie that will change your outlook on life.

All of these recipes are made with Country Crock®, which adds a country fresh taste to family recipes and is made with real, simple ingredients including delicious oils, purified water and a pinch of salt. Country Crock is the go-to ingredient in the kitchen whether baking, cooking, spreading, sautéing or topping.

I was really inspired by these recipes and decided to whip up a batch of Country Crock Sugar Cookies. My family loves to dunk them in milk all year round…not just around the holiday season. This recipe is really easy to prepare and you end up with very moist cookies that have a nice flavor & texture to them.

I love the Country Crock products and have been using them for several years. You can use Country Crock as an ingredient in your recipes or as a “condiment” on your sandwiches, toast, etc. It’s smooth, flavorful and easy-to-spread if you are placing it on your sandwiches.

You can find all of the recipes featured in this blog post and many more by visiting Country Crock online. Which recipe featured here would you like to try out first?

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site.

Disclosure : Shelly received free product vouchers from Country Crock to pick up products to try out for this blog post and to thank her for sharing the recipes & information with her blog readers. No monetary compensation was received.


  1. Line a cookie sheet or sheet pan with a silicone baking mat.
  2. Add the sweetener and butter to a mixing bowl and mix with a hand mixer. Add the cream cheese, egg, and vanilla. Add the almond flour and mix.
  3. Use a cookie scoopto scoop 10-14 cookies onto the sheet pan or cookie sheet. I made mine using 1 1/2 tablespoons of dough which made 10 cookies.
  4. Bake.


Italian Anise Cookies

Also known as Italian Christmas cookies, Italian anise cookies have a unique liquorice flavor and are topped with a sweet glaze and sprinkles.

These are one of my favorite cookies to bring to holiday cookie exchanges as well, since everyone always loves them.

Speaking of cookie exchanges, lookout for the printable cookie exchange recipe card at the bottom of this post!

After recently learning about how great Country Crock® Unsalted Baking Sticks and Country Crock® Salted Baking Sticks are for baking, I decided to pick some up at Walmart and use them to make my mom&rsquos Italian Anise cookies this year instead of regular butter &mdash and the cookies came out SO GOOD. Even softer and chewier than usual!

Unlike when baking with regular butter, there is no need to soften Country Crock Baking Sticks beforehand because they are naturally soft and creamy, right out of the refrigerator.

This is a huge time saver when whipping up multiple batches of cookies for a holiday cookie exchange or for holiday guests. I love how I can simply take a stick out of the refrigerator and am good to go!

This year, try using Country Crock Baking Sticks instead of butter in a 1 to 1 ratio in your holiday cookie recipes. You can thank me later!


Here’s a dough recipe for semisoft sugar cookies. This recipe makes about 4 dozen cookies.

  • ½ cup butter, softened
  • ½ cup shortening
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 3 egg yolks
  • ½ teaspoon vanilla
  • 1¾ cups all-purpose flour

Preheat oven to 300ய. In a large mixing bowl, beat softened butterਊnd shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cream of tartar, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.


Is there a dairy free icing for these sugar cookies?

Are we the only weirdos that don’t usually bother with icing on our sugar cookies?! LOL. Don’t get me wrong, I love making frosting for my sugar cookie bars – but for cut out cookies I usually skip over it.

Clearly I’m in the minority though based on some opinions from friends, haha – so if you want to make icing to go with these, go for it!

All you need to do to make icing is mix 1 cup of powdered sugar with 1/2 tsp vanilla. Then add non-dairy milk 1 teaspoon at a time until the icing reaches the texture you like (I generally go with around 1 tbsp per cup of powdered sugar).

One more tip – wait until your cookies cool completely prior to icing them, otherwise it tends to slide off and not look as pretty.

I hope you enjoy these dairy free sugar cookies! If you get a chance to try them, please let me know in the comments how you liked them.


Watch the video: The Make it Yours Cookie Recipe - Country Crock (December 2021).