This Recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. Anybody can make these.

Recipe Summary

Servings:
24
Yield:
4 1/2 dozen
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.

  • Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Nutrition Facts

228 calories; protein 2.5g 5% DV; carbohydrates 29.4g 10% DV; fat 11.4g 18% DV; cholesterol 29.1mg 10% DV; sodium 180.1mg 7% DV. Full Nutrition
Advertisement

Reviews (1775)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2006
We used this recipe for rolled out cookies. I baked them for 11 minute- I took them out before they started to brown,as we wanted super soft cookies. They came out great. The dough held its shape well, and didnt require chilling before rolling and cutting. I found it very easy to work with. I sprinkled one pan with cinnamon and sugar before baking- they were great! The kids used frosting on some of them. Since they are not super sweet on their own, the frosting isnt to much. edit to add: we've made this recipe a few times now. Its even better if you add the zest of one medium orange. It gives them a bit more flavor. Read More
(925)

Most helpful critical review

Rating: 2 stars
12/14/2009
Waaay too much salt. Very disappointing. I had a feeling it was too much when I put it in. Should have trusted my instincts. If I make this again I will only use half a teaspoon. Read More
(46)
2245 Ratings
  • 5 star values: 1666
  • 4 star values: 358
  • 3 star values: 97
  • 2 star values: 71
  • 1 star values: 53
Rating: 5 stars
12/28/2006
We used this recipe for rolled out cookies. I baked them for 11 minute- I took them out before they started to brown,as we wanted super soft cookies. They came out great. The dough held its shape well, and didnt require chilling before rolling and cutting. I found it very easy to work with. I sprinkled one pan with cinnamon and sugar before baking- they were great! The kids used frosting on some of them. Since they are not super sweet on their own, the frosting isnt to much. edit to add: we've made this recipe a few times now. Its even better if you add the zest of one medium orange. It gives them a bit more flavor. Read More
(925)
Rating: 5 stars
11/16/2006
Absolutely wonderful! Be sure to cream the butter, shortening, and sugar together until mixture is light and fluffy before proceding to next step. This will make a big difference. Also, it helps to chill the dough before rolling into balls. This is the best sugar cookie I've ever tasted! It's a keeper! Read More
(825)
Rating: 5 stars
10/06/2007
I couldnt believe how delicious and soft these cookies came out! I was soo undecided on which cookie recipe to go with, but I went with my gut on this one, and Im so glad that I did. Because they turned out sooooo delicious. I rolled them into good size balls, then dropped the tops of them in some pink sugar crystals, and flatened the top with a glass, baked for 8 mins, and they were perfect, THANKS! Read More
(597)
Advertisement
Rating: 4 stars
05/12/2007
I enjoyed this recipe. There was nothing really spectacular about the flavor. It tasted like a normal sugar cookie. The texture however, was fantastic. It yielded nice soft cookies than browned perfectly in 10 minutes. The sugar on the outside gave a crunchy coating that contrasted beautifully with the soft centers. I also enjoyed how easy this recipe was to make. I didn't have any shortening on hand, so I just used butter, but they still came out very nice. Read More
(276)
Rating: 5 stars
05/01/2009
I hate it when people don't follow the recipe (they did not have eggs!!!) and then when it does not turn out they go ahead and rate the recipe poorly!!! DONT RATE IT IF YOUR DID NOT FOLLOW THE RECIPE!!!! Thanks for the great recipe! Read More
(249)
Rating: 5 stars
12/04/2006
I used to love the sugar cookies they had in the Mall (at $2 a cookie!) because they were always soft...on my 1st try with this recipe, they turned out better than those mall cookies. A must try! Read More
(232)
Advertisement
Rating: 5 stars
05/11/2005
Very easy to make! I use margarine for the shortening. They remind me of Lofthouse cookies-only a little smaller. I make a glaze with powdered sugar, milk, and a little vanilla (and some fun food coloring) to glaze these. You can add sprinkles at this point also. Kids LOVE them. I've been bringing them in for school b-day parties (and the teachers like them too!). Read More
(220)
Rating: 4 stars
11/22/2011
I just made these and, after reading all of the reviews, I should give my input as well... I gave these only 4 stars because of misleading directions. The recipe implies that these cookies will spread to give the classic sugar cookie shape. This is completely untrue. If you roll them as written an place them on your cookie sheet, that's exactly what you will get when you take them out ten minutes later - a great tasting cookie ball. If you use your fingers to press them down, you'll end up with nice little impressions of your fingers. The taste and texture ARE fantastic (I followed exactly as written - except for not rolling in sugar since I plan on frosting mine) BUT you must dip the bottom of a glass in some fine sugar and then use this to press down your cookies. That's the only way to get the desired shape. Any imperfections when going into the oven will be seen when the cookies come out, so if you don't like ragged edges on your cookie - reshape with your hand while on the cookie sheet before going into the oven. And, yes, I did these large and small size - still needed to be pressed down and shaped by hand for looks. Definitely try this recipe for a wonderful taste and texture, but know that the directions are leading you astray when it comes to how to get the desired cookie... Read More
(138)
Rating: 5 stars
11/02/2007
These are just excellent. I made them exactly according to the recipe and they got rave reviews and disappeared quickly. I thought they were going to spread out and they didn't so they are high cookies not flat ones. Thanks for a great recipe. Read More
(108)
Rating: 2 stars
12/14/2009
Waaay too much salt. Very disappointing. I had a feeling it was too much when I put it in. Should have trusted my instincts. If I make this again I will only use half a teaspoon. Read More
(46)
Advertisement