Gregg’s Famous Sugar Cutout Cookies

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Susan Di


1 1/4 cup sugar
2 cups shortening
2 eggs or equivalent replacement
1/4 cup pancake syrup
1 Tbsp vanilla
3 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt


Preheat oven to 375 °F (Convection: 325-350 °F)

Cream sugar and shortening together in large mixer bowl until smooth and fluffy. Add in eggs (or Egg Replacer), syrup and vanilla. Mix all dry ingredients together and spoon into batter. Mix well. Chill at least two hours or overnight if possible.

The dough will be extremely moist. Remove only the amount you will be working with and leave the rest in the refrigerator.

Roll out between two pieces of waxed paper…try not to use too much extra flour, just enough to handle dough, because it is a very rich dough.

Bake 5-9 minutes. I find 5 to be enough.


We all enjoy them. I’ve made them over the years for Gregg’s class and they always ask for more…

Just an idea; for example, for Valentine’s Day I make a sandwich cookie with the store brand of vanilla flavored icing (premixed/canned…you know what I mean). Cut out two hearts the same size. On the bottom one, spread the frosting (tinted pink or red, if you can use food coloring), then cut out a smaller heart out of the center of the cookie to be the top cookie (put that little heart off center on top of the cookie when you bake it (can put sprinkles on the little heart). When you push the two hearts together the icing comes up through the heart in the middle…very easy, very fancy and fun for the kids.


Eggs can be replaced with Baking Powder and Oil Egg Substitute or Ener-G Egg Replacer prepared according to box directions.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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