"This is a very easy recipe that I have used for years. My kids love to help and my five year old can do it all. Great way to get kids to cook." — SUPERMOM2
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butter flavored shortening
I can't imagine how large a cookie the original poster was making because I've made a dozen tablespoon sized balls of dough and still have tons of dough left! I tried one and it's fantastic.
I used a fancy glass bottom and the pattern stays slightly in after baking. I also had to use regular flour with one teaspoon each of baking soda and baking powder and it turned out great.
My tip is: bake them for only 7 minutes and let them finish baking on the hot pan when you pull them out.
Eh, just ok. I found it pretty much impossible to roll this dough out. I tried adding more flour, I tried chilling it in the fridge first... nothing worked. Just sticky and unforgiving. The cookies were a little bland. I liked the texture, but they were missing something.
I was actually using this as a crust for French Silk Pie. However, it makes plenty for that *AND* cookies. My roommate tried them and ssaid, "Forget the pie, lets make cookies!" I also used Adams Extract Vanilla claiming to be 2x the strength (Although I can't tell the difference, I just use it because it's clear and I like the top of my french silk pie to be bright white.) Why this as a pie crust? French silk pie has a sweet filling. I added sugar and vanilla to the cream on top, and that made a plain crust stand out like a sore thumb! I needed a sweet crust, so I went looking and coulsn't find anything that went well with the pie, then it hit me, forget the self rising flour and use a sugar cookie recipie! It works out great, but it is too sweet for a lot of people. The only other thing I changed was I used butter instead of shortening, and added about 1/2 Tbsp of light corn syrup (Just because I like it a little sweeter :) Overall it is great. This recipie makes nice soft, fluffy melt in your mouth cookies, just the way I like them!
Thanks Melissa Heath for submitting it
Very delicious. I iced these with butter cream, and sprinkled them with colored sugar. My husband loved these even more than our daughter...who has an insatiable sweet tooth. I didn't have butter flavored crisco, but added some butter flavoring, and they were great. *just a side note...If you don't want to buy self rising flour just for this recipe, you can substitute regular flour. For every cup of regular flour just add 1/2 teaspoon salt, and 1 1/2 teaspoons of baking powder. It is the same as self rising.
This recipe was wonderful! I did make a couple of changes.. I used 1/2 white sugar & 1/2 cup of BROWN sugar, for a little taste kick.. & I added 1 extra tsp vanilla. The cookies turned out great! I rolled them in white sugar & colored sugar crystals for decoration.
One thing, tho - I cooked the 1st batch for 8 minutes, & they were JUST undercooked. The 2nd batch cooked 9 minutes and turned out fine!
This is an excellent recipe! My three-year-old son helped and loved every second of it!
We followed the instructions exactly as written, except instead of rolling the dough out, I took out portions and let him help roll them into balls on sugar-coated parchment. After we put them on the cookie sheets, he helped me press them with a sugar-coated glass bottom.
We decorated them for our family's July 4th celebration with Sugar Cookie Frosting colored red and blue. They were soft and perfectly crispy around the edges.
Thanks!! We'll be using this one again!
I made these and rolled them into balls and pressed them with a sugared glass bottom instead of rolling out. They are simple and delicious!! thanks for the recipe.
I sent this recipe to a friend of mine not only was were they fast they were soft and sooo good.
* Percent Daily Values are based on a 2,000 calorie diet.
Ma Ma's Sugar Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 90
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So easy to make, sugar cookies make perfect treats any time of year!