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Prize-Winning Sugar Cookies

Rated as 3.4 out of 5 Stars

"I don't know where this recipe originated, but it was a favorite of my Mom's when I was growing up. Her notes on the recipe says, "County Fair Winner". The dough is batter-like in consistency and cookies are very soft and cake-like."
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Ingredients

servings 238
Original recipe yields 24 servings (4 dozen)

Directions

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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream the margarine and sugar well. Add the eggs, one at a time, beating well after each. Add the buttermilk.
  3. Sift together the flour, baking soda, salt, and baking powder and add to the creamed mixture.
  4. Add 1/4 cup of vanilla (yes, this is correct) and nutmeg, and blend well. Let dough rest for 10 minutes.
  5. Drop by tablespoonfuls onto greased cookie sheet. Sprinkle with additional sugar.
  6. Bake for 10 minutes.

Nutrition Facts


Per Serving: 238 calories; 8.7 35.6 3.6 44 208 Full nutrition

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Reviews

Read all reviews 23
  1. 25 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I added zest of one lemon to the wet inredients, and borrowed an idea from MANDA2BH and added the lemmon glaze "tsp of lemon juice, 2 tsps of water and 1/2 cup of powdered sugar together and br...

Most helpful critical review

I haven't baked these yet, but I can tell you, I couldn't mix them, too much flour, had to add another egg, as well as more buttermilk, should be interesting to see how they turn out. Almost bu...

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I added zest of one lemon to the wet inredients, and borrowed an idea from MANDA2BH and added the lemmon glaze "tsp of lemon juice, 2 tsps of water and 1/2 cup of powdered sugar together and br...

This recipe was great. It did make a little more than 4 dozen cookies. It made about 6 for me. Also, I made an iced lemon glaze to brush over the cookies because they really didn't have a dis...

Very good soft sugar cookie. I thought it had too much of a nutmeg taste though. But I will definitely make it again and just omit the nutmeg. Makes more than 4 dozen, about 5 dozen.

I haven't baked these yet, but I can tell you, I couldn't mix them, too much flour, had to add another egg, as well as more buttermilk, should be interesting to see how they turn out. Almost bu...

These were great with some buttercream frosting- my mom wanted the recipe right away, but would want NO frosting-so preferences vary! I will make again- my roommate said they remind her of her g...

These were very good and easy to make. My family loved them. I didn't substitute the buttermilk the first time I made them but if you have to a cup of milk mixed with a tablespoon of white vineg...

oh my!!!!!!!!!! these are the very best cookies in the world!!!!!!!!!! thank you sooooooo much Sandy for giving us this recipe!!!!!!!!!! they are sooooo yummy plain but you could add frosting to...

I've made this more than ten times already! Everybody loves it!

I guess I was warned that these would be cake-like - they certainly were! I was hoping for a cookie I could ice, but they were way too poofy. Oh well!