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Harvest Sugar Cookies

 Harvest Sugar Cookies
Rich buttery cookies like these never last long at a party or potluck. I got this recipe from a friend in Texas years ago and have used it many times since. I use pumpkin- and leaf-shaped cookie cutters to celebrate the season "tastefully." -Lynn Burgess, Rolla, Missouri
36 ServingsPrep: 15 min. Bake: 10 min./batch + cooling


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Frosting of your choice or additional sugar, optional


  • In a large bowl, cream butter and sugar until light and fluffy. beat
  • in eggs and vanilla. Combine flour, baking powder and salt;
  • gradually add to creamed mixture. Chill for 1 hour or until firm.
  • On a lightly floured surface, roll the dough to 1/4-in. thickness.
  • Cut with lightly floured pumpkin or leaf cookie cutter or others of
  • your choice. Using a floured spatula, place cookies on greased
  • baking sheets. Sprinkle with sugar if desired (or frost baked
  • cookies after they have cooled).
  • Bake at 375° for 8-10 minutes or until lightly browned. Cool on
  • wire racks. Yield: 6-7 dozen (2-1/2-inch cookies).
Editor's Note: For a richer color, tint frosting with food coloring paste available at kitchen and cake decorating supply stores.

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Harvest Sugar Cookies (continued)

Nutritional Facts: 1 serving (2 each) equals 94 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 86 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.