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Soft Sugar Cookie

 Soft Sugar Cookie
This recipe has been in the family for four generations. When I got married, Mom made sure to pass this recipe along. For variation, I sometimes eliminate the raisins and sprinkle the tops with colored sugar or leave them plain and frost when cooled.
39 ServingsPrep: 10 min. + chilling Bake: 10 min./batch


  • 3/4 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Raisins


  • In a large bowl, cream shortening and sugar until light and fluff.
  • Add eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, baking powder, baking soda and salt; add
  • to the creamed mixture alternately with buttermilk, beating well
  • after each addition. Cover and refrigerate for at least 2 hours (the
  • dough will be very soft).
  • Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.
  • Place a raisin in the center of each cookie. Bake at 375° for
  • 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  • Yield: about 6-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 105 calories,

2 of 2

Soft Sugar Cookie (continued)

Nutritional Facts: 4 g fat (1 g saturated fat), 11 mg cholesterol, 93 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.