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+ servings
Sugar Cookies

Another Secret Ingredient Sugar Cookie

Crisp, light sugar cookies with a hint of flavor from pineapple extract
Servings 24
Author Cookie Madness


  • 1/2 cup plus 1/2 tablespoon butter flavored Crisco
  • 1/2 cup + 2 tablespoons Imperial brand sugar
  • 2 tablespoons water
  • 2 tablespoons one large egg
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon pineapple extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 1/4 cup 5.5 ounces bleached flour (unbleached okay)


  • Preheat oven to 350°F. Line a baking sheet with nonstick foil or parchment paper.
  • With an electric mixer, beat the Crisco and the sugar until creamy. Beat in the water and the 2 tablespoons of lightly beaten egg. Beat in the vanilla and the pineapple extract. Scrape sides of bowl. Add the salt, baking soda and cream of tartar and stir until blended. Add the flour and stir just until blended. Shape the dough into balls about 1 inch in diameter and arrange on the baking sheet. Press down with bottom of a spice jar or shot glass. Sprinkle with sugar.
  • Bake 11-12 minutes or until the cookies just start to turn brown around the edges