Grandma’s Sugar Cookies
Total TimePrep: 15 min. + chilling Bake: 10 min./batch
Makes6 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
- 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 Facts1 small cookie (calculated without decorations): 91 calories, 3g fat (2g saturated fat), 13mg cholesterol, 62mg sodium, 16g carbohydrate (12g sugars, 0 fiber), 1g protein.
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,
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.
Mar 29, 2013
To print without the ad on the side, copy and paste to a word document. Then delete the ad and print.
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!
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.
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.
Aug 28, 2012
I used the recipe with the 3 cups of flour and the cookies did not hold their shape. The dough was chilled the night before. Cookies taste great but do not hold their shape? Is there a mistake in recipe?
Jan 25, 2012
We have reviewed this recipe again and increased the flour to 3 cups. It has been corrected on the recipe. That will help the cookies keep their shape better. We apologize for the error.Taste of Home Test Kitchen
Dec 23, 2010
this cookie spreads way to much and it make for an ugly cookie I don't know how it made it to this sight!!
Dec 2, 2009
These cookies have a great taste but they do not hold their shape while baking. It was disappointing. Have you tried these in your test kitchen. Would like to know if they worked for you.
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