Aunt Chick’s No-Fail Cookies

Originally created by Apollo Mold to accompany Aunt Chick’s Cookie Cutter Sets in the 1970’s. It’s named No-Fail because every time you make it your cookies will come out looking great. Easy to make and even easier to eat! This recipe is sweet and easily stands on its own without any extra frostings. Great recipe to use for when you have to make lots of holiday cookies!


  • 1 cup shortening
  • 2 cups sugar
  • 3 eggs


  • 1 Tsp vanilla and 1/2 Tsp lemon or 1 tsp vanilla and 1/4 tsp almond
  • 4 1/2 cups sifted measured flour
  • 3/4 Tsp salt
  • 1 Tsp baking soda

Sift together flour and salt. Cream together shortening, sugar, eggs, salt, flavoring and soda. Combine mixtures and shape dough into an oval roll and wrap in waxed paper or place in plastic bag. Chill at least 2 hours.

Preheat oven to 350 degrees. Use a pastry canvas and covered rolling pin. Flour both lightly. Take out 1/4 or less of dough. Keep remaining dough chilled. Roll dough into 1/4 – and 3/8 – inch thickness. With floured cookie cutter, place cutter on dough and press down firmly with fingers all around edges to make sure the entire edge is cut. With spatula, lift cutter and dough. With thumb, rub cutting edge clean of dough. Then, using thumb, gently press dough into design of cutter. Be careful never to press closer than 1/4 inch of edge of cutter. Slap cutter down on table or cookie sheet, and dough will come right out. Flour cutter before cutting next cookie. Bake cookies 12 to 15 minutes. Do not allow to brown. Cool thoroughly before decorating.

If you wish to make colored dough, mix color into dough just before rolling dough in waxed paper. Colored dough should bake at only 325 degrees to help the dough retain its color.

Variations can be made on this recipe. You may add to the dry ingredients 1 1/4 tsp baking soda for a bit more flaky cookie, but this does cause a little loss of detail on the finished cookies. You can also substitute lemon extract for the almond and vanilla flavorings.

For easier cookie release – dough must be kept chilled. If cookie dough tends to stick, be sure cutter is clean. Occasionally, due to different egg sizes, it is necessary to work a little extra flour into your cookie dough if it is too sticky to release easily from your cutters.

Cookie Recipes


  • Christine Pastorek

    I have been making your cookies for years with my husband, who made them originally with his mother! We have always used a shortening with a percentage of meat fats, but I can’t find it this year. Will regular vegetable shortening work as well?

    • carriefalzone

      Hi Christine –

      I’m afraid many companies are removing the trans fats from shortenings now. The best you can do is Vegetable shortening and it works “ok”. Because of this, I have been leaning towards more butter recipes for the cutters. Any shortbread recipes will work with these cutters. However, if you still prefer shortening try a 50/50 with butter… you may be able to get some of the fat flavor with the flakiness still!

      • laura taylor

        I too lost the recipe, thanks for this web site. Now I will go make cookies.

        • carriefalzone

          Good to hear Laura! I hope you are having a happy holidays! ~

          Happy Baking!
          Gramma’s Cutters

  • Sally Hans

    My mother is 99 years old, she will be 100 in March, she made these cookies every year for all of her children’s grade school classes, each child would get 1 cookie in a separate bag with a ribbon tie. There were 8 children of school age, now I have these cutters, and actually I have an original set form the 1940’s and a newer set from the 70’s. but, I had lost the recipe , Thankyou, Thank you Thank you for this website. It just wouldn’t be Christmas without these cookies.

    • carriefalzone

      Sally thank you for sharing your story! So precious… You have a Happy Holidays!

  • Denise

    I have been making these cookies since the late 50’s. Always used Crisco plain the best cookies ever. I never gave the recipe out, passed it down to my daughters and now my granddaughters. Before your website I had to go pn ebay and pay a fortune for them.

  • Elaine

    Sally and Carrie
    My mom also made these cookies for all of our classes as children.
    I had forgotten about the individually wrapped cookies with the little red ribbon with a bow until you mentioned it. My mom has been gone 14 years now. This is the one tradition that keeps us together and has been passed down to our grandchildren. I will be making them via facetime with my granddaughter to get that Christmas spirit throughout the family!
    Merry Christmas!

  • Erin Maddex

    My grandmother had the original cookie cutter and she used to bake these with me seeing this site brought me back to my childhood and these amazing cookies. If my grandmother wasn’t able to visit that year I knew that these cookies would be coming in the mail for me. Such a sweet reminder and tradition to carry on! So happy I found your site now I can replace my old cookie cutter that’s falling apart knowing that I am replacing it with its twin!

  • Terri Fontenot

    The cookies were delicious but spread and did not keep their shape. Any suggestions on how this can be corrected?

    • carriefalzone

      Hi Terri –

      I am not sure what altitude you are at but I might suggest baking the cutters at a little bit of a higher temperature. I would also refrigerate your dough before baking or at least making sure the dough was refrigerated before rolling it out.

      I hope these tips help!

      Happy Baking –
      Gramma’s Cutters

  • Beverly Miller

    Dear Christine;
    By any chance would you have Aunt Chicks original letter?
    Thanks so much,

  • Naida Webb

    I live in Delaware, already humid & add the additional humidity from 2 days of constant rain. And yet the dough is very dry, even after chilling for 2 hours. I’m spritzing the dough with water and re-wrapping between filling my cookie sheet. Since it’s so dry, I’m spritzing formed cookies before baking. I measured the flour after sifting. Other than going to a specialty store for soft wheat flour, is there anything else I could do? I started making these cookies in 1958 with my Mom. This has been my first year that I feel like I’ve failed.

  • Linda Swartz

    At 73, I’ve been making Aunt Chickies since I was 12 ! A set of used cutters went with me to college. Mom and her sisters competed for the best designs. Passed the antique cutters on to my most artistic niece ! LOl. Haven’t made the cookies in 7 yrs. Going to play with them this year with all my spare time ! Thanks for carrying on a wonderful tradition. Was such a pleasure finding the website!


    My mom used to make these cookies,and we all loved them. I made them, but they came out rock hard. I used unsalted butter instead of shorting. is that why they came out so hard? Can I use less flour?

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