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Crisp Sugar Cookies

My grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. —Evelyn Poteet, Hancock, Maryland
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch
  • Makes
    8 dozen

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup 2% milk

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle.
  • Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets.
  • Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.
Nutrition Facts
2 each: 117 calories, 4g fat (2g saturated fat), 19mg cholesterol, 105mg sodium, 18g carbohydrate (8g sugars, 0 fiber), 2g protein.
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Reviews

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Average Rating:
  • Reenie
    Aug 11, 2020

    I followed the recipe exactly...no substitutions. The cookies have a predominantly floury taste, not the sweet sugar cookie flavor at all. Additionally, the cookies that were absolutely flat like paper were the only ones that had a crunch (and nearly burned as well). If the cookies are slightly thicker, its doughy, similar to a biscuit. Unfortunately, these are my least favorite sugar cookies.

  • Tanya
    May 12, 2020

    For those of you saying its not a crisp cookie, or its tough...that would be due to technique. There was also a review that someone said it was cakey. Again, technique. For a tough cookie...you are working the dough to much and overmixing it... also, most likely rolling out with too much flour. For a cakey cookie,, you are whipping the eggs too much, which in turn adds too much lightness, thus creates a cake like consistency.

  • Song of
    Apr 28, 2020

    Crispie ..delicious..how come some peoples cookies are not crispie i dont know ..my husband made me 2 strips of 3mm wood .my rolling pin rests on this and the cookies comes out all even 3 mm.I used baking paper on top of dough and made button cookies ...tastes like condensemilk cookies to me ...will not even look for other recipes...i dont like chewy cookies ...these are real tea dippers ...love them ...thank you

  • Collette
    Dec 28, 2019

    We found them too cakey and dull flavor. Maybe back off on so much flour and add almond extract..??

  • Judy
    Dec 22, 2019

    If you roll this dough thin before cutting and don’t work flour into the dough these are perfect little cookies and crispy clear through. I use these every year for Christmas cookies and my family and friends love them. They aren’t too sweet so decorating sugars and icing won’t make them overwhelmingly sweet.

  • Ash
    Dec 7, 2019

    Unbelieveable! My grandma who has now passed on to this date last year. Always used to make these. So today I made these as I remembered her sweet smile and what a beautiful soul she was! Also to give it that etc crispy snap she used the bottom of a rounded glass.. plus don't forget to roll into a 1 "ball and dip bottom of glass into sugar / colored sugar sprinkles kind of press and flatten them out on the baking pan.. They will puff up a little. And put them into the oven at 350F for 10 mins when they are done take them out and then again if need a second time just go over them and flatten them a little more. Let cool on cooling rack and Enjoy!!! ( Also I use 1 teaspoon of pure vanilla extract and a 1/2 teaspoon of almond extract) Almond extract and Vanilla extract combined are key for full flavor. Grandma would also use cookie tins and put them into her freezer and we would always know when holidays were around and go looking for the cookie tins. This recipe as a frosted sugar cookie is amazing as well rolled out and baked as stated and great to frost and eat!!! Thank you for sharing this recipe

  • Jessica
    Nov 12, 2019

    This cookie was not as crispy as indicated. Crispy on the edges but doughy on inside. They do not have any flavor. No one cared for these cookies. I threw them away. A waste of time and money.

  • Morgan
    Sep 4, 2019

    Tasted more like a shortbread cookie. That may have been my fault, though; I used stevia instead of regular sugar. I'll try making it again soon with sugar and see if it turns out any better.

  • ubu
    Aug 7, 2019

    A wonderful crisp sugar cookie. Delicate, yet has a nice snap to it when you bite into it. I rolled the dough into a large rectangle and using a pastry wheel, cut into squares, then pricked the tops to look like shortbread. I sprinkled turbinado sugar on the tops before baking. These will puff up a bit, so make sure to follow the directions and roll 1/8 inch thick.

  • Edziu
    Dec 14, 2017

    I guess these are ok for a cookie to decorate but the flavor is bland & cookie isn't crisp it's tough. No one ate these cookies.