Sugar Cookies Recipe
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Sugar Cookies Recipe

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This sugar cookie recipe is truly an "oldie," dating back to a Swedish woman born in 1877! Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by "feel" and taste. These are my favorite cookies and I hope they'll become yours as well. —Helen Wallis, Vancouver, Washington
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES:60 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES: 60 servings


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Additional sugar


  1. Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture.
  2. Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool. Yield: 5 dozen.
If Cooking for Two: Freeze baked cookies in airtight containers or freezer bags to enjoy anytime!
Originally published as Sugar Cookies in Reminisce July/August 1992, p37

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Tracy User ID: 8956190 255560
Reviewed Oct. 17, 2016

"Wonderful cookie!! I followed the recipe and they turned out perfect!!!! Definitely is a keeper, and husband approved!! Made 35 cookies."

onemore4gsus User ID: 5566250 255146
Reviewed Oct. 8, 2016

"One star short because although the cookies are delectable, the recipe DOES NOT MAKE 60 cookies. It made three dozen plus two. That's a pretty significant difference. Someone should change the recipe page to reflect it."

mkaskela User ID: 6061564 243778
Reviewed Feb. 14, 2016


nhersch User ID: 5467560 242361
Reviewed Jan. 23, 2016

"Easy to make. 1 inch balls are small but what's needed because they do spread a little. Plenty sweet. I added some of the decorative sugar crystals to tops and tapped into tops. Also used some colored sugars. Crunchy. Love them"

JessicaLott User ID: 6189151 239535
Reviewed Dec. 16, 2015

"Very very easy. Cooked for about a minute less than recommended. Came out soft and delicious. I squashed them to about 1/2 an inch each."

Lady Fingers User ID: 2682286 239443
Reviewed Dec. 14, 2015

"Wonderful recipe. I used coconut oil for the shortening, and otherwise followed the recipe as written. They came out perfect."

MsBrenlovetocook User ID: 7300687 233444
Reviewed Sep. 25, 2015

"The cookies were great, I'll be making them, Thank you for sharing this wonderful recipe."

Lilsnowbean User ID: 8545771 233192
Reviewed Sep. 20, 2015

"Great recipe! I used lemon extract instead of vanilla. Wonderful flavor!!"

1happyGigi User ID: 8544732 233112
Reviewed Sep. 18, 2015

"Just made a batch of these for the first time and I LOVE them!!! I think they're a lot like a delicate shortbread cookie. Not for rolling out and using a cookie cutter. I did sprinkle half the cookies with extra sugar for more sweetness and those are more like a sugar cookie taste. I used a tablespoon measuring spoon for a scoop and got about 2 dozen. I will definitely make these again."

dehlin30 User ID: 8538109 232972
Reviewed Sep. 15, 2015

"I made these cookies with a GF flour and they turned out great."

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