- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Additional sugar
- 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.
- 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.
Reviews for Sugar Cookies
"I made these in 2011 with my then 2 1/2 year old grandson who was exhausted from the long walk we took. I kept talking about making the sugar cookies when we got home and he was excited about it. By the time we got home he was tired and he said "grandma you bake, I eat!" So bake I did and eat he did-I had to tell him that he had had enough for now and would have to wait until tomorrow after lunch to eat the rest. He almost cried and said "But grandma these are the best cookies I ever had!" His mother agreed. They have been a staple Christmas cookie since then and he still loves to eat them! I wish I could give this recipe 10 stars!"
"This is a wonderful recipe and now one of my favorite cookies. Thanks for sharing!!"
"This recipe is superlative and does not require milk or buttermilk."
"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."
"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."
"Wonderful cookie!! I followed the recipe and they turned out perfect!!!! Definitely is a keeper, and husband approved!! Made 35 cookies."
"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."
"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"
"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."