This is my family's recipe for sugar cookies. I have yet to find one like it. The dough can be frozen to use later. I have rolled them out or dropped them. They are best rolled out.

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Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream the butter and then gradually add the sugar. Cream thoroughly.

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  • Add the eggs one at a time to the sugar and butter. Add the baking soda next. Lastly, add the flour, salt, and flavoring.

  • Cover and chill for several hours or freeze.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Roll out on a lightly floured surface and cut in fancy shapes. Bake until golden brown, 8 to 10 minutes.

Nutrition Facts

265 calories; protein 3.3g; carbohydrates 38.2g; fat 11.3g; cholesterol 58.1mg; sodium 283.9mg. Full Nutrition
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Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2004
These were terrific. I used a mixer to blend all of the ingredients which made for a nice, soft dough. These were very eary to roll out. A suggestion for those whose shapes did not stay...break the dough up into small sections. Keep the rest of the dough in the fridge until ready to use. Also, while other cookies were baking, I put the unused tray in the fridge to cool off quickly. I learned that if the tray is too hot, it will begin to distort the shape of your cookies even before you put them in the oven. Try it. It really helps to keep the shape. Read More
(20)

Most helpful critical review

Rating: 1 stars
10/01/2004
Bad Recipe! I was looking for a new sugar cookie recipe to try with my son. This is not it. Way too sticky. Impossible to roll out. I even refrigerated the dough for two days. Read More
(8)
63 Ratings
  • 5 star values: 30
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 12
Rating: 5 stars
01/07/2004
These were terrific. I used a mixer to blend all of the ingredients which made for a nice, soft dough. These were very eary to roll out. A suggestion for those whose shapes did not stay...break the dough up into small sections. Keep the rest of the dough in the fridge until ready to use. Also, while other cookies were baking, I put the unused tray in the fridge to cool off quickly. I learned that if the tray is too hot, it will begin to distort the shape of your cookies even before you put them in the oven. Try it. It really helps to keep the shape. Read More
(20)
Rating: 4 stars
01/07/2004
These cookies were pretty good but nothing to write home about. You can't expect amazing cookies unless you're willing to go the extra mile and try one of the other sugar cookie recipes that have 15 different ingredients in them. I picked these cookies because it's a very simple recipe and I had all the ingredients on hand. The only thing I didn't like too much was that the dough was really thick and I had a hard time working with it. Because of the other reviews I didn't roll out the dough or cut shapes. I just dropped them and they came out perfectly shaped. Crispy on the outside with a soft chewey inside. Overall these were good cookies. Perfect for the house but if I needed a batch to impress I would try one of the more elaborate recipes on this site. Read More
(17)
Rating: 5 stars
10/12/2003
Best sugar cookie recipe I've ever made. The cookies are the perfect combination of crispy and soft. I won't be looking for a sugar cookie recipe again. Read More
(15)
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Rating: 5 stars
05/31/2003
I first made this cookie with vanilla and that batch disappeared in 3 days. The 18 year old loved them so did my husband who is very fussy about cookies. For the second batch I used almond extract. Also well received. I baked them for 9 minutes so the cookie is soft (a preference for these cookie monsters). Thank you for sharing this receipe. Read More
(11)
Rating: 5 stars
01/24/2006
These were wonderful!!! The kids loved them. My only suggestion is to increase the amount of flour to 4 or 5 cups. The dough was too sticky only using 3. Read More
(9)
Rating: 1 stars
09/30/2004
Bad Recipe! I was looking for a new sugar cookie recipe to try with my son. This is not it. Way too sticky. Impossible to roll out. I even refrigerated the dough for two days. Read More
(8)
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Rating: 5 stars
12/22/2003
I used 1/2 butter 1/2 butter flavored Crisco shortning in the recipe and refrigerated the dough for a couple of hours. I didn't roll them but I put rounded pieces of dough onto cookie sheets and baked them. I had no problems with them spreading at all..chewy/crispy at the same time. The whole family loved them...couldn't stop eating them! Read More
(6)
Rating: 5 stars
12/19/2002
I bake cookies at least twice a week and these are the BEST sugar cookies I have tasted. Even without frosting or sugar they are buttery and moist. I have thrown away my other sugar cookie recipes and using only this one from now on! Read More
(5)
Rating: 1 stars
04/09/2004
I was very disappointed in these cookies. I intended to use them with my son to roll out and frost. After two days of chilling the dough in hopes that it would stiffen up enough to roll we gave up and dropped them. Unfortunately they are pretty flavorless so it was all a complete waste of ingredients and time. Read More
(5)
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