NEXT RECIPE >

Sugar Cookies Recipe
Sugar Cookies Recipe photo by Taste of Home
Next Recipe

Sugar Cookies Recipe

Read Reviews
5 105 111
Publisher Photo
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

Ingredients

  • 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

Directions

  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


Reviews for Sugar Cookies

AVERAGE RATING
(111)
RATING DISTRIBUTION
5 Star
 (100)
4 Star
 (8)
3 Star
 (0)
2 Star
 (0)
1 Star
 (3)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Debbie User ID: 8973786 257151
Reviewed Nov. 23, 2016

"This is a wonderful recipe and now one of my favorite cookies. Thanks for sharing!!"

MY REVIEW
Philip User ID: 8972304 257063
Reviewed Nov. 21, 2016

"This recipe is superlative and does not require milk or buttermilk."

MY REVIEW
Bonnie User ID: 8969301 256858
Reviewed Nov. 16, 2016

"These are a good sugar cookie, very basic. Couple of things I found while making these for the first time that may help others that reviewed. I used a small cookie scoop and got 52 cookies. One person commented on not letting them brown. Browning the edges brings more flavor to a cookie made with butter. The solution is to use parchment paper, the cookies just slide right off. Honestly, I thought they left the inside of my mouth with a greasy film after taste testing. No matter, the hubby will love them."

MY REVIEW
ko55ko User ID: 7768563 256535
Reviewed Nov. 8, 2016

"The recipe made around 70 cookies -- I stuck really close to the 1" scoop. The first and last batches were the best.... don't let them get the least bit brown or they tend to break when you get them off the pan. (they are quite delicate) Slightly under-baking them left them a tad bit moister and they didn't crack like the ones that got a little browner. The flavor is amazing. Texture is a little like a shortbread cookie....honestly melts in your mouth. I will use my old recipe though for Christmas sugar cookies which we like to cut out. These will be in addition to all the other traditional Christmas cookies. Definitely a five-star taste."

MY REVIEW
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."

MY REVIEW
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."

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

"Perfect"

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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."

Loading Image