My Favorite Sugar Cookies Recipe -
My Favorite Sugar Cookies Recipe

My Favorite Sugar Cookies

Recipe by  

"This sugar cookie recipe is great for Christmas cut-out cookies."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings


  1. Mix first 8 ingredients in a large bowl at medium speed until well mixed.
  2. Shape dough into a ball and wrap with waxed paper. Refrigerate 2 to 3 hours until easy to handle.
  3. Preheat oven to 400 degrees F. Lightly grease cookie sheets.
  4. Roll out half of the dough at a time on a lightly floured surface. Keep the remaining dough refrigerated. For crisp cookies, roll paper thin. For softer cookies, roll 1/8 to 1/4 inch thick.
  5. With floured cookie cutters, cut dough into various shapes. Re-roll dough trimmings and continue to cut shapes.
  6. Place cookies 1/2 inch apart on greased cookie sheets. To glaze, brush tops of cookies with heavy or whipping cream or with an egg white slightly beaten with 1 tablespoon of water.
  7. Sprinkle cookies with your choice of toppings; bake 8 minutes or until very light brown. Remove cookies and cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2005

Great for making cut outs! Very good taste! Do not be afraid of how dough looks after mixing you have to make it into a ball. I thought that I had done something wrong.

Most Helpful Critical Review
Dec 17, 2005

dont know what I did wrong. I followed the recipe to a tee. even after 4 hrs of regrigeration, it was not dough, it just crumbled.

Jan 04, 2004

This recipe was super easy and turned out great. The cookies were very chewy. I found that putting the dough in to the freezer right before you're going to use it makes it easier to work with. By far the best sugar cookie recipe i've come across.

Dec 14, 2003

I'm hunting for a perfect sugar cookie recipe. This recipe mixes and cuts out with cutters better than I've ever seen. It was a little hard to roll out, but not sticky at all. It tastes delicious with frosting, but is quite bland (like most sugar cookie recipes, unfortunately) alone. I think I will try using orange or lemon juice in place of the vanilla and adding some lemon peel. Great recipe.

Dec 14, 2003

These cookies are fun to make and fun to eat. My kids love to make them, cut them out, and gobble them down. They are the best tasting sugar cookies I have ever encountered. Generally, I do not like sugar cookies, but these are phenommenal. I highly recommend brushing the cookies with the egg white and water mixture that is listed as optional in the recipe. They come a lovely golden brown.

Jul 30, 2007

I am not sure why so many people had trouble with this recipe. I followed it but mixed my shortening, & sugar then put in my eggs, mixed, and then the rest of the ingredients only adding flour a cup at a time. Because some said it was dry I added an extra tbsp of milk and this dough was perfect for a roll out cookie. I only left it in the fridge for 2 hours bec I was short on time. If you were mixing the dough and see it was getting crumbly why would you continue to add flour? I stopped at 3 cups. The taste for a plain sugar cookie is comparable to other recipes. I also used butter flavored crisco. I think you should give this recipe a second chance.

Dec 14, 2003

I'm not a very good cook, but this was the easiest cookie recipe I've ever used for sugar cookies. Normally they fall apart when I try to cut them out. These worked perfectly and they taste great. I even added some nutmeg and cinnamon as decoration. Thanks!!

Nov 04, 2007

These were so yummy and chewy! I only had one egg, so I used one egg and 1/4 cup of Egg Beaters egg substitute. They seemed to turn out fine, but they need to be spread apart further than 1/2"- I only put 6 to a cookie sheet. (I rolled mine out to about 1/4" maybe slightly thinner) I brought them to a dinner for church and everyone complimented them.


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  • Calories
  • 115 kcal
  • 6%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 82 mg
  • 3%

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

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