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Mom's Sugar Cookies

"These cookies are great rolled out or you can put them through the bar cookie disc of a cookie press to make thin cookies. (Using a cookie press is much faster than rolling them out.)"
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Ingredients

servings 182 cals
Original recipe yields 30 servings (5 dozen)

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Directions

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  1. Cream butter and sugar; add eggs. Sift dry ingredients 3 times; combine thoroughly with egg mixture. Add vanilla.
  2. Roll in waxed paper and store in refrigerator to chill thoroughly.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Roll out dough very thin on well-floured board; cut with cookie cutter. Bake on greased cookie sheets for 6 - 10 minutes.

Nutrition Facts


Per Serving: 182 calories; 6.8 g fat; 27.8 g carbohydrates; 2.6 g protein; 35 mg cholesterol; 112 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 16 Ratings

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Most helpful positive review

instead of rolling them flat, to save time I rolled them into small balls. They came out wonderfully and easy to decorate with a frosting or in my case I used almond bark chocolate which I alre...

Most helpful critical review

Not bad, but i found the dough to be very hard to work with.

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instead of rolling them flat, to save time I rolled them into small balls. They came out wonderfully and easy to decorate with a frosting or in my case I used almond bark chocolate which I alre...

I thought these cookies where great and they stayed fresh for at least three days now in a zip lock bag. We used a cookie press and refrigerated the dough overnight before we baked worked ou...

Yummmm! I loved these cookies!! Everyone keeps asking me for the recipe. Thank you!!

Not bad, but i found the dough to be very hard to work with.

Tasted just like my grandmas sugar cookies!!!! MMMMMMM!

These tasted great, but the dough was really sticky. It took a lot of flour to make this dough work! It certainly didn't work in the cookie press, so I ended up rolling it out flat and using c...

I made these cookies, and cooked them about 25 degrees below the recommended temperature. I also doubled the vanilla. The first batch I didn't freeze and did as drop cookies. The second batch I ...

These turned out well. They didn't stay very soft after a day or two, but were still good.

awesome!