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Sugar Cookie Recipes

Butter Sugar Cookies are my favorite kind of cookies, and the easiest to make. Normally the recipe calls for you to "press flat with a sugar coated glass bottom, but on this page there are several Drop Sugar Cookies too.

For cookies that you roll out and cut go to the Butter Cookies page. Find my favorite Holiday cookies on the Christmas Cookie page.

Buttery Sugar Cookie Tip: Old fashioned sugar cookies need the distinctive flavor of butter, but you may use a substitute successfully for the variations. For richer cookies, use more butter (up to 1 cup). To deepen the color, add an extra egg yolk. To emphasize the butter flavor, brush baked cookies lightly with melted butter while they are still warm.

Old Fashion Sugar Cookies

    Set the oven at 375°.
    Cream until light and fluffy
  • 1/2 cup butter
  • Beat in:
  • 3/4 cup sugar

  • Add:
  • 1 egg or 2 egg yolks
  • 1/2 teaspoon vanilla

  • Beat thoroughly. Add:
  • 1 tablespoon cream or milk

  • Sift together
  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Stir into the butter mixture and blend well. Arrange by teaspoonfuls on a buttered cooky sheet, 1 inch apart. Bake about 8 minutes. Makes 50 to 60.
See the recipe: Old Fashion Sugar Cookies the variations include... Almond Cookies... Butterscotch Cookies... Chocolate Cookies and Sour Cream Cookies

Sugar Storage Tip: A sack of lumpy sugar can be made right if you place it in the refrigerator for 24 hours.

Icebox Sugar Cookies

  • 2 sticks butter (1 cup) No substitutes
  • 2 c. white sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 3 1/2 c. flour

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt and gradually add to creamed mixture. Shape into (3) 10 inch logs, and wrap in Saran wrap or waxed paper. Refrigerate 1 hr or until firm. Unwrap and cut into 1/4 inch slices; place on greased baking sheets. Sprinkle with sugar, or colored sugar. Bake at 375 for 8-10 minutes, or until lightly browned. Cool on wire racks.
from a Taste of Home recipe book

NOTE: Makes a large batch, about 8 dozen. These are easier to make than traditional sugar cutouts. The logs can also be frozen, to bake later, just thaw in the refrigerator.

Ice Box Cookies

  • 1 c. white sugar
  • 1 c. brown sugar
  • 1 c. shortening
  • 3 1/2 c. flour
  • 1 c. chopped nuts
  • 3 eggs
  • 1 tsp. baking powder
  • 1 level tsp. baking soda

Mix sugar and shortening with hand like pie crust. Add eggs and sifted dry ingredients, and nuts. Make in rolls and put in ice box a few hours. Slice and bake in a 350 degree oven for a few minutes.
See the recipe: Ice Box Cookies

Grandma's Ice Box Cookies

  • 1/2 c. butter or margarine
  • 1 c. light brown sugar
  • 1 eggs
  • 1/2 tsp. vanilla
  • 1 1/4 c. flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. nuts
  • 1/4 c. milk

Mix all ingredients together. May add additional flour to make dough stiffer. Form in roll; place in refrigerator overnight. Slice and bake at 375 until slightly browned.
See the recipe: Grandma's Ice Box Cookies

Sugar Storage Tip: To soften brown sugar, place a piece of soft bread or a slice of apple in the container, or grate the amount you need with a cheese grater.

Sugar cookies

    Mix the following:
  • 2 sticks oleo (margarine)
  • 1 c. vegetable oil
  • 1 c. powdered sugar
  • 1 c. granulated sugar
  • 2 beaten eggs
  • 1 tsp. cream of tartar
  • 1 tsp. soda
  • 1 tsp. vanilla
  • 4 1/3 c. flour

Place in refrigerator and chill thoroughly. Roll into small balls and place on a cookie sheet. Press each ball twice with the bottom of a glass that has been dipped in soft butter and then sugar. Re-dip glass in the sugar before each "press." Bake at 350 for 10 to 12 minutes.

Lemon Sugar Cookies

  • 1 c. oleo
  • 2 eggs
  • 2 c. sugar
  • 1 c. salad oil
  • 2 tsp. vanilla
  • 1 1/2 tsp. lemon flavoring
  • 5 c. flour
  • 2 tsp. cream of tartar
  • 2 tsp. soda
  • 1/2 tsp. salt

Cream shortening and sugar. Add eggs, flavorings and salad oil. Beat. Combine dry ingredients and add to sugar mixture. Form into 1 inch balls. Place on cookie sheet. Flatten with glass dipped with sugar. Bake 10 minutes at 350°.

Sugar Cookies (makes 100 cookies)

  • 1 c. white sugar
  • 1 c. powdered sugar
  • 1 c. margarine
  • 1 1/3 c. vegetable oil
  • 2 eggs
  • 1 tsp. vanilla
  • 4 c. sifted flour plus 4 heaping T.
  • 1 tsp. salt
  • 1 tsp. soda
  • 1 tsp. cream of tartar

Cream sugar, margarine and oil. Beat in eggs. Sift dry ingredients and mix; roll in balls. Press with a glass dipped in sugar. Bake on ungreased cookie sheet. Bake 10 to 12 minutes at 375°.

Sugar Cookies - No Eggs

  • 1 c butter, softened
  • 1/2 c plus 1 1/2 tbsp sugar
  • 1 3/4 c flour
  • 1 tsp. vanilla
  • sugar for rolling

Cream butter and sugar. Add flour, a little at a time, then vanilla. Stir until blended.

Roll dough into small balls the size of a walnut, then roll the balls in sugar. Flatten with cookie stamp or bottom of a glass. Put onto ungreased cookie sheet. Bake until edges are lightly browned, 17 to 20 minutes.

This dough needs no chilling, rolling or cutting. It is easily doubled. Preparation time: 15 minutes. Baking time: 17 to 20 minutes per batch. Heat oven to 300 degrees.
Honorable mention went to Agnes Da Costa of Chicago. from the Chicago Tribune second annual Food Guide Holiday Cookie Contest December 14, 1989

Powdered Sugar Cookies

  • 1 1/2 cup plus 2 tablespoons butter or margarine
  • 3 1/2 cups flour
  • 1 1/3 cup powdered sugar
  • 1 1/3 cup chopped walnuts
  • 1 tsp. vanilla

Preheat oven to 350°. Cream together the softened butter and powdered sugar until fluffy. Blend in the vanilla. Blend in flour and mix until fluffy. Stir in chopped walnuts. Drop from a tsp. on an ungreased cookie sheet, about 2 inches apart. Use the palm of your hand or spoon to press the cookie flat.

Bake for 10 minutes. After cookies are cooled use a sieve to sprinkle powdered sugar.

Tip: you can also use pecans.

Angel Crisps

  • 1/2 c. white sugar
  • 1/2 c. brown sugar
  • 1 cup shortening
  • 1/2 tsp. salt
  • scant tsp. cream of tartar
  • 1 egg
  • 1 tsp. vanilla
  • 2 c. flour
  • 1 tsp. soda

Cream shortening, egg, vanilla and sugar. Sift dry ingredients. Mix thoroughly to above. Form ball size walnut. Dip top in water, then sugar. Place in ungreased pan. Bake at 350 degrees 8-10 minutes.
See the recipe: Angel Crisps

Other Cookie Pages

Food for Thought:
"A vacation is having nothing to do and all day to do it in."

Have a great day!
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