Dixie Sugar Cookies Recipe - Allrecipes.com
Dixie Sugar Cookies Recipe

Dixie Sugar Cookies

Recipe by  

"This is my Mom's recipe. She is German and these are soft and cake like in texture and made with nutmeg. They are one of our family's favorites!"

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Ingredients Edit and Save

Original recipe makes 3 to 4 dozen Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl blend the shortening, salt, lemon zest and nutmeg together. Add the sugar and beat well. Beat in the eggs and milk and mix until well combined.
  3. Sift flour, baking powder and baking soda together. Add to the shortening mixture and blend until combined.
  4. Drop dough by teaspoonfuls onto the baking sheets and flatten with a glass. Sprinkle tops with sugar. Bake at 375 degrees F (190 degrees C) for 8 to 12 minutes. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
May 30, 2003

Barb's recipes is true to it's word-- these cookies are very soft and cake-like. I added a couple dashes of cinnamon and 1/2 tsp of vanilla and omitted the lemon zest and nutmeg. I also molded dough into balls and then flattened them by hand. Overall, a very good sugar cookie. I would recommend under baking these slightly at 7 1/2-8 minutes.

 
Most Helpful Critical Review
Sep 03, 2009

I thought these tasted great but they did spread & came out looking like normal, flat cookies. Unfortunately, I had picked these because of the picture which shows nice puffy, mound cookies, so that was a little disappointing.UPDATE ONE DAY LATER: Changing a 4 star rating to a 2 star because, once completely cooled these are a mess! They're so soft, you can't pick them up & they have a TERRIBLE aftertaste-which I'm sure is the baking soda. My gut told me to decrease the baking soda but I figured, with the good reviews & no one else mentioning the excessive measurement, it must be ok. But it wasn't.

 

26 Ratings

Dec 02, 2007

This recipe makes a very cake like cookie. Be careful to take out when the tops are just beginning to lose their glisten. Made 24 2-1/2 inch round cookies when using heaping teaspoon full of dough.

 
Jan 29, 2005

I think this is a great basic recipe. The dough was very manageable. I excluded Lemon Zest or Nugmeg, but added Caramon.

 
May 30, 2003

These are awesome. I didn't have any lemon zest so I added a few drops of lemon extract and it worked great! My husband, a sugar cookie fanatic, is going to love them. Thanks!

 
Jun 27, 2003

These cookies are VERY good. They remind me of an Archway sugar cookie.

 
Dec 10, 2002

My four kids and my husband loved these cookies- they are very delicately-flavored and it's convenient not having to refrigerate the dough like many other sugar cookie recipes. I'll definitely make these again!

 
Oct 19, 2005

really good cookie dough, and ok cookies..They came out crispy and flat. They are time sensitive in the oven which makes it hard to time them right. They also leave a little after taste that isn't the best... other than that they were good

 

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Nutrition

  • Calories
  • 57 kcal
  • 3%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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