You’ve most likely heard of it in the baking world. But what is Crisco? Crisco is a brand of vegetable shortening that was produced by The J.M. Smucker Company in the United States. It was originally introduced in 1911 by Procter & Gamble and was the first shortening product to be made entirely of vegetable oils (cottonseed oil and then later soybean oil). Today, Crisco products include cooking oil, no stick cooking sprays, and coconut oil, though when you come across “Crisco” in a recipe, it’s commonly referring to their Crisco shortening product. This shortening can be used instead of butter or margarine in cooking and baking, or it can be combined with either one (or both). Among other things, it’s known for making good pies with a flaky crust, cakes and cookies soft, and frosting fluffy.“Shortening” sometimes refers to hydrogenated vegetable oil, though more specifically, it refers to any type of solid fat used during the baking process. The term shortening came about because it coats each protein molecule of flour, which makes it harder for longer strands of gluten to be created. The strands become shorter, hence “shortening.” It’s 100% fat (with no water) so it allows steam to form during the baking process, which leads to more tender baked goods overall.The lower melting point of butter often causes ingredients to spread once baked. But because shortening has a higher melting point, it helps food to stand taller and retain its shape. It can often be easier to work with and has a longer shelf life than butter. To replace butter with Crisco shortening is easy, just keep in mind that one cup of butter is equal to one cup of vegetable shortening plus two tablespoons of water.
Crisco Recipe Inspiration
If you’re looking to integrate Crisco into your baking and cooking routine but aren’t quite sure where to start, here are our some of our favorite Crisco recipes—from cookies to cakes—that utilize shortening. Welcome to the wonder of cooking with Crisco!
Homemade White Cake
Is there anything in the world as simple and sublime as Homemade White Cake? This particular recipe is made with egg whites, baking powder, baking soda, salt, shortening, sugar, vanilla, buttermilk, and Unbleached White All Purpose Flour. Once the batter is spread into the pans, it’s baked in a 350°F oven for 20-25 minutes. After the cake cools, spread it with Easy Buttercream Frosting and top it with your decorations of choice. We like to think you can never go wrong with nonpareil rainbow sprinkles on white frosting. Even better? Try throwing some of those sprinkles into the batter. You’ll have a funfetti cake fit for any festive gathering in no time.
Ginger Spice Cookies
If you’re looking to create something holiday weather-inspired, consider giving these warm and inviting gingerbread cookies a try. They’re gluten free, lactose free, and made with butter flavored Crisco. Keep in mind that you do not want to open the oven while these cookies are baking (as they will fall once removed from heat). For a quick and fun homemade gift, stack your cookie creations and tie them with a bit of ribbon and personalized gift tags. Who can say no to Ginger Spice Cookies?
Apple Pie Stuffed Snickerdoodles
These Apple Pie Stuffed Snickerdoodles are reminiscent of New York and everything apple. They’re created using both butter and shortening to ensure they’re packed with flavor and able to stand tall once baked. The ingredients for these delicious morsels consist of three components: the apple pie filling, the snickerdoodles, and the coating. The filling is made with peeled apples, light brown sugar, Unbleached White All Purpose Flour, cinnamon, and butter. The snickerdoodles are made with butter, shortening, granulated sugar, light brown sugar, eggs, vanilla extract, Unbleached White All Purpose Flour, baking powder, and salt. And last (but certainly not least), the coating is made using just ground cinnamon and granulated sugar. Once you take a bite, you just may find yourself turning these tasty treats into a yearly (or monthly) tradition.
Chocolate Chip Walnut Cookies
Chocolate chips cookies are divine, indeed. But even more so once paired with a nutritious nut of your choice, like walnuts! This recipe comes from Missouri, and the cookies are soft in the middle and crispy on the edges; a little bit sweet and a little bit salty. These addictive baked goods are made with shortening, sugar, eggs, vanilla, flour, salt, chopped walnuts, and semi-sweet chocolate chips. It makes 2 dozen small cookies, though it’s been said you might want to make a double batch and put half in the freezer for a time when your sweet tooth calls. Pair them with a tall, cold glass of almond milk to seal the deal on a perfect dessert.
Poblano and Cheese Tamales
Though it might not be the first thing that comes to mind when you think of shortening, Crisco can actually be used in tamales (in part, to allow the flavors of the dish to come through). This recipe for Poblano and Cheese Tamales brings together roasted peppers and panela cheese for a decadent vegetarian tamale filling. As the instructions prove, tamales may sound intimidating, but they’re actually easy! Gather friends and family for a tamale-making party with lots of fillings and flavors and let the fun ensue.
Chocolate Chip Cupcakes with Raspberry Frosting
These Chocolate Chip Cupcakes with Raspberry Frosting are whole grain, lactose free, and vegan. The cupcakes are made using soy milk, apple cider vinegar, evaporated cane sugar, safflower oil, vanilla extract, Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour, unsweetened cocoa powder, baking soda, baking powder, sea salt, and chocolate chips. The raspberry frosting is made with powdered sugar, soy milk, shortening, and raspberry juice—though if you’d like to switch up the frosting flavor, just use a different juice (like strawberry or orange). You can even opt for something seasonal, like cranberry juice in the winter or watermelon juice in the summer.
Vegan “Buttermilk” Biscuits with Sorghum
These Vegan “Buttermilk” Biscuits with Sorghum are made using our Sorghum Flour. It’s stone ground from 100% whole grain sorghum with a light color and texture and a mild, sweet flavor, which makes it the perfect ingredient for gluten free baking from scratch. If you’d like, the sorghum flour can also be substituted with equal amounts of Quinoa Flour or GF Corn Flour. All options make for delightful biscuits sure to woo both vegan and non-vegan eaters alike. Throw some whipped cream and a handful of strawberries on them for a seasonal dessert treat!
Lavender Shortbread Cookies
These Lavender Shortbread Cookies are decorated with edible flowers and are almost too pretty to eat—almost! They’re not too sweet, making these treats a wonderful snack to pair alongside an afternoon cup of tea or espresso. Serve them at a brunch, special luncheon, or seasonal gathering. They’re made with butter, shortening, powdered sugar, vanilla extract, salt, organic dried lavender buds, and Organic Unbleached White All Purpose Flour. After you create them, the cookies will keep for up to three days in an airtight container (but something tells us they might not last that long). For a fun springtime idea, consider throwing these beauties into a small goodie bag to send home with your guests.
Biscochitos
Originating in New Mexico, Biscochitos are a crunchy shortbread-like cross between a sugar cookie and a snickerdoodle. This recipe calls for shortening alongside butter, sugar, and egg to help the cookies maintain their signature shape. As an added flavor bonus, anise seeds (or caraway seeds as a substitute) are used to give the treat a unique and licorice-like taste. We think they taste pretty divine when paired with a piping hot cup of coffee in the morning, eaten outdoors just as the sun is rising. But we know however you choose to eat them, you’ll enjoy them!
Old Fashioned Iced Oatmeal Cookie
These Old-Fashioned Iced Oatmeal Cookies are made with a mix of shortening, brown sugar, and Quick Cooking Rolled Oats. These cookies are easy to make and even easier to eat! After creating the cookie base, make a glaze with heavy cream, powdered sugar, and water. Quickly dip the top of each cookie in the glaze, allow excess to drip off, and return the cookies to a wire rack and let stand until set. As always, pairing these cookies with a glass of almond milk or a scoop of your favorite vanilla bean ice cream works wonders. Did we mention you can actually use them (un-iced or iced) for ice cream sandwiches? From cookies to cakes, how do you use Crisco? Let us know some of your favorite recipes and ways to use Crisco in the comments below. We’re always on the hunt for baked goods and tidbits of sweet treat inspiration. Whatever your use for Crisco or vegetable oils, we hope these ideas have inspired you to get to the kitchen and bake or cook the day away.
