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Easy Soft Sugar Cookies Recipe

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I was born in Africa and grew up enjoying cardamom. Through the years, I've experimented with this herb in a variety of recipe. I hope you enjoy these old-fashioned sugar cookies.—Mabel Shirk, Fair Play, South Carolina
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 36 servings

Ingredients

  • 1 cup butter, softened
  • 2-1/4 cups sugar, divided
  • 2 eggs
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1-1/2 teaspoons ground cardamom, divided
  • 1/2 cup milk

Nutritional Facts

1 serving (2 each) equals 163 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 98 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, cream the butter and 2 cups of the sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, baking powder and 1 teaspoon of the cardamom; add to creamed mixture alternately with milk. In a small bowl, combine the remaining sugar and cardamom; dip rounded teaspoonfuls of dough into sugar mixture. Place on greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: about 6 dozen.
Originally published as Soft Sugar Cookies in Taste of Home December/January 1995, p41

Nutritional Facts

1 serving (2 each) equals 163 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 98 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.

Reviews for Easy Soft Sugar Cookies

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
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4 Star
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MY REVIEW
Reviewed Nov. 30, 2012

"Extreamly Great recipe!!! it would be a 5 star if the preptime was quicker...it says 15 mins but it took me about 30-45 mins to get it all layed out and preped, then another 10-20 to mix and lay in baking sheets. But i will say this is by far one of the best cookie recipes i have made. thank you so much for taking the time to put this recipe on "Taste of Home". :-)"

MY REVIEW
Reviewed May. 4, 2009

"These are very good with a cup of chai tea."

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