If you want cookies that stay soft, thick, and chewy, this Crisco cookie recipe is worth trying. Vegetable shortening gives the dough a different texture from butter and can help reduce excessive spreading during baking.
This recipe uses Crisco shortening with brown sugar, granulated sugar, eggs, vanilla, flour, and baking soda. Chocolate chips are optional, so you can keep the cookies simple or turn them into a chocolate chip version.
The method is straightforward, and a few simple techniques can help you get soft centers and lightly golden edges every time.
Recipe Snapshot
- Prep time: 15 minutes
- Bake time: 10 to 12 minutes
- Total time: About 25 to 30 minutes
- Yield: About 24 cookies
- Oven temperature: 350°F (175°C)
- Difficulty: Easy
Why Use Crisco in Cookies?
Crisco is a vegetable shortening commonly used in baking. Unlike butter, shortening contains no water, which changes how cookie dough behaves during baking.
That difference can help cookies hold their shape and produce a soft, tender texture. Crisco’s own cookie recipes also use vegetable shortening as the main fat along with ingredients such as sugar, eggs, flour, baking soda, and salt.
Butter can provide a richer dairy flavor, while shortening can be useful when your priority is a thicker, softer cookie.
For that reason, Crisco is particularly useful in recipes where you want cookies that do not spread excessively.
Ingredients for This Crisco Cookie Recipe
For about 24 cookies, you will need:
- 3/4 cup Crisco vegetable shortening
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips, optional
Crisco Shortening
Use vegetable shortening rather than vegetable oil for this recipe. Shortening has a different structure from liquid oil, so substituting oil can change how the cookies spread and set.
Brown Sugar
Brown sugar adds sweetness, moisture, and a deeper flavor. It also works well when you want a softer cookie texture.
Granulated Sugar
Granulated sugar balances the brown sugar and helps the cookies develop lightly crisp edges.
Eggs
Eggs help bind the dough and provide structure as the cookies bake.
Vanilla
Vanilla adds aroma and complements the brown sugar and chocolate.
Flour
All-purpose flour provides the structure needed to hold the cookies together. Measure it carefully because too much flour can make the cookies thick and dry.
Baking Soda
Baking soda helps the cookies spread and brown during baking.
Chocolate Chips
Chocolate chips are optional. Semisweet, milk, or dark chocolate chips can all work well.
How to Make a Crisco Cookie Recipe
1. Prepare the Baking Sheet
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or lightly grease it.
Set the prepared baking sheet aside while you make the dough.
2. Cream the Crisco and Sugars
Add the Crisco shortening, brown sugar, and granulated sugar to a large mixing bowl.
Beat until the mixture is smooth and well combined.
Because shortening behaves differently from butter, the mixture may look different from traditional butter-based cookie dough. That is normal.
3. Add the Eggs and Vanilla
Add the eggs one at a time, mixing after each addition.
Then add the vanilla extract and mix until everything is evenly combined.
4. Add the Dry Ingredients
In a separate bowl, combine the flour, baking soda, and salt.
Gradually add the dry ingredients to the shortening mixture.
Mix just until the flour disappears and a soft dough forms.
Avoid overmixing because too much mixing can make the finished cookies tougher.
5. Add the Chocolate Chips
If using chocolate chips, fold them into the dough.
Mix only enough to distribute them evenly.
At this point, the dough should be thick enough to scoop and shape easily.
How to Shape the Cookies
Use a cookie scoop or tablespoon to portion the dough.
Roll each portion into a ball if desired, then place the dough on the prepared baking sheet.
Leave about 2 inches of space between the cookies.
Keeping the portions similar in size helps the cookies bake more evenly.
How Long Should Crisco Cookies Bake?
Bake the cookies at 350°F (175°C) for about 10 to 12 minutes.
The edges should look lightly golden, while the centers can still appear slightly soft.
Do not wait until the entire cookie looks firm. The cookies will continue to set as they cool on the baking sheet.
Let them rest for about 5 minutes before transferring them to a wire rack.
How to Keep Crisco Cookies Soft and Chewy
The final texture depends on several small details.
First, avoid overbaking. Removing the cookies while the centers are still slightly soft helps them remain tender after cooling.
Second, measure the flour carefully. Too much flour can produce a dry, dense cookie.
Finally, allow the cookies to cool on the baking sheet for a few minutes before moving them. This gives the centers time to set without becoming overly firm.
Crisco Chocolate Chip Cookie Variation
To make a chocolate chip version, simply add 1 cup of chocolate chips to the finished dough.
Semisweet chocolate chips provide a balanced flavor, while milk chocolate makes the cookies sweeter. Dark chocolate works well if you prefer a stronger contrast with the brown sugar.
For an extra chocolate-forward version, you can also use a mixture of semisweet and dark chocolate chips.
Can You Add Nuts or Other Mix-Ins?
Yes.
Crisco cookie dough can be customized with several simple additions.
Try:
- Chopped walnuts
- Pecans
- Dried cranberries
- Raisins
- Shredded coconut
- White chocolate chips
- Toffee pieces
- Chopped dark chocolate
However, avoid loading the dough with too many additions. A large amount of mix-ins can make the cookies harder to shape and may affect how they spread.
Do You Need to Chill Crisco Cookie Dough?
Not always.
If the dough is firm and easy to handle, you can bake it immediately.
However, if your kitchen is warm or the dough feels unusually soft, refrigerate it for 20 to 30 minutes before baking.
Chilling can make the dough easier to scoop and may help control spreading.
Crisco Cookie Recipe Troubleshooting
Why Did My Cookies Spread Too Much?
The dough may have been too warm, or the flour may have been under-measured.
First, check the consistency of the dough. If it feels unusually soft, chill it for 20 to 30 minutes before baking.
Also, make sure you measured the flour accurately.
Why Are My Cookies Too Thick?
Too much flour can make cookie dough stiff and limit spreading.
Measure the flour carefully and avoid packing it tightly into a measuring cup.
Why Are My Cookies Dry?
Overbaking and too much flour are common causes.
Remove the cookies when the edges are set but the centers are still slightly soft.
Why Are My Cookies Hard?
If the cookies become hard after cooling, they may have been baked too long or mixed too much after the flour was added.
Next time, reduce the baking time slightly and stop mixing as soon as the dough comes together.
Can I Use Butter Instead of Crisco?
You can make cookies with butter, but it will change the recipe’s texture and flavor.
If your goal is specifically a Crisco cookie recipe, use vegetable shortening as written rather than replacing it with butter.
How to Store Crisco Cookies
Allow the cookies to cool completely before storing them.
Place them in an airtight container and keep them at room temperature in a cool, dry place.
For the best texture, enjoy them within several days.
If you want to keep them longer, baked cookies can be frozen in a freezer-safe container. Separate layers with parchment paper to prevent them from sticking together.
Can You Freeze Crisco Cookie Dough?
Yes. Portion the dough into individual balls and place them on a lined tray. Freeze until firm, then transfer the dough portions to a freezer-safe bag or container.
When you want fresh cookies, place the frozen dough portions on a baking sheet and bake them directly from frozen, adding a little extra baking time if necessary.
If you prefer making a smaller quantity instead, try our Small-Batch Cookies: The Perfect Recipe for Two.
Frequently Asked Questions
Is Crisco good for cookies?
Yes. Vegetable shortening can help produce cookies with a soft, tender texture and can reduce excessive spreading compared with some butter-based doughs.
Is Crisco better than butter for cookies?
Neither is universally better. Butter provides a richer dairy flavor, while shortening can help create a softer texture and more controlled spread.
Can I use half butter and half Crisco?
Yes. Combining butter and shortening can give you some of the flavor of butter while maintaining some of the texture benefits of shortening.
Why are my Crisco cookies flat?
Flat cookies can result from too little flour, overly warm dough, or incorrect ingredient measurements. Chilling the dough can also help if it feels very soft.
Can I make these cookies without chocolate chips?
Absolutely. Chocolate chips are optional. You can leave them out or replace them with nuts, dried fruit, coconut, or another mix-in.
Can I freeze Crisco cookie dough?
Yes. Shape the dough into individual portions, freeze them until firm, and store them in a freezer-safe container.
Food Safety Tip
Because this recipe contains raw eggs, do not eat the uncooked dough. The USDA Food Safety and Inspection Service notes that raw cookie dough may contain raw eggs that can carry Salmonella.
Bake the cookies fully before eating them.
Final Thoughts
This Crisco cookie recipe is a simple way to make soft, chewy homemade cookies with a dependable texture. Vegetable shortening gives the dough a different baking behavior from butter, making it useful when you want cookies that stay thicker and tender.
The most important details are measuring the flour carefully, avoiding overmixing, watching the final minutes of baking, and allowing the cookies to cool before moving them.
You can keep the recipe simple or customize the dough with chocolate chips, nuts, dried fruit, coconut, or other favorite additions. Once you find the texture you like, this basic Crisco cookie recipe can become a useful everyday baking recipe.
