Save on Pinterest

Grandma’s Sugar Cookies

This is one of my great-grandmother's recipes that I received years ago from one of my great-aunts. We bake these cookies for holidays and other special occasions. —Kristy Deloach, Baton Rouge, Louisiana
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch
  • Makes
    6 dozen 2-1/2-inch cookies or 1-1/2 dozen 4-1/4-inch cookies


  • 2 cups sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • ICING:
  • 4 cups confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1/2 to 2/3 cup evaporated milk
  • Assorted food coloring and decorations of your choice


  • In a large bowl, cream the sugar, butter, vanilla and salt. Add eggs and mix well. Combine the flour, baking powder and baking soda; add to creamed mixture. Chill until firm, about 1 hour.
  • On a floured surface, roll dough to 1/4-in. thickness. Cut shapes with cookie cutters; place on greased baking sheets. Bake at 375° for 7-12 minutes (depending on size) or until light golden brown. Remove to wire racks to cool completely.
  • In a large bowl, combine the confectioners’ sugar, extract and enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.
Nutrition Facts
1 small cookie (calculated without decorations): 91 calories, 3g fat (2g saturated fat), 13mg cholesterol, 62mg sodium, 16g carbohydrate (12g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Christine
    Jun 17, 2017

    Would use flour on your rolling surface a little at a time- you don't want tough cookies. Chilling the cookies for about 10 minutes after you cut them out helps them retain their shape too,

  • rebelene57
    Mar 29, 2013

    Good flavor, easy to make, BUT didn't hold their shape at ALL. All the cookies ran together; useless to decorate as the shapes I cut. Waste of time, now I have to make a different recipe this AM. Only make if you don't care how they look.

  • CarlyCooker
    Mar 29, 2013

    To print without the ad on the side, copy and paste to a word document. Then delete the ad and print.

  • sullivantx
    Mar 28, 2013

    The flour at 3 c. is correct. When you roll out the dough, you use a liberal amount of flour on the board and sprinkle on top so it doesn't stick. The dough works this flour in. If you put more flour in, then roll out on the flour, it will be too much and make a tough cookie. Please remember, in Grandma's day, that was how you made cut-out cookies. I made these and they turned out perfect, using probably 1/4 c. flour on the dough board. They don't last long enough to decorate! Unfortunately I do not have my grandmother's recipe, but this is close -- regardless, they are great!

  • terriv17
    Mar 28, 2013

    Could anyone tell me how to print this recipe without the "only 3 ingredients" on the side of the page? It is for the full page size. If you delete the photos it takes it off but it also takes off the picture of the cookies.

  • Ilovetocookformyfamily
    Mar 27, 2013

    No comment left

  • bmckeeverf21
    Mar 27, 2013

    No comment left

  • Dinasewer
    Mar 26, 2013

    No comment left

  • angelnurse2
    Mar 26, 2013

    Sugar cookies are my favorite so I am always comparing recipes. I just made a similar recipe and it was awesome. If you cut down the sugar to 1 cup and use one egg I think it will turn out for you.

  • jmeyers
    Mar 26, 2013

    No comment left