Old Fashioned Sugar Cookies II Recipe - Allrecipes.com
Old Fashioned Sugar Cookies II Recipe
  • READY IN 45 mins

Old Fashioned Sugar Cookies II

Recipe by  

"My friend, Gloria gave me this recipe...she makes these cookies every year for her Christmas family get-togethers. I wanted to save this recipe to my Recipe Box. Nutmeg can be used in place of mace."

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Ingredients Edit and Save

Original recipe makes 7 dozen Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, stir together the flour, sugar, baking powder, salt and mace. Cut in the butter using a pastry blender or rub between your fingers. When butter pieces are no larger than pea size, stir in the egg, vanilla and heavy cream. Blend thoroughly. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. Bake for 5 to 8 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool completely before frosting.
  4. To make the frosting: In a medium bowl, beat the confectioners' sugar, 1/2 teaspoon vanilla, 1 1/2 tablespoons of cream and salt until smooth and creamy. Spread on top of cooled cookies. Let the frosting dry before storing or serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 08, 2008

A more than 5 star sugar cookie!! The dough was easy to work with (I made it beforehand and chilled it in the fridge until I needed it), and survived a pack of kids armed with cookie cutters. The flavor is superb- the heavy cream adds SO much flavor to these cookies. I substituted a couple of generous shakes of cinnamon (about a tsp.) for the mace. I would suggest whisking the egg in a bowl with the vanilla before adding- I cracked mine into the bowl, and the yolk took some mushing up to get it incorporated. This will be THE sugar cookie recipe we use from now on!

Most Helpful Critical Review
Nov 14, 2008

I gave this recipe 1 star because the dough taste great. I decided to make these cookies as my 2year old sons first cookie experience. It was a disaster. The dough came together alright. When I put it out onto the counter (which had plenty of flour on it) and rolled it out, it kept sticking to the rolling pin (that I had also prepared). I rolled what I could and then scraped it up and put it in the fridge for 30 minutes. Got it back out and it rolled a little bit better. When we went to cut out cookies they wouldn't come up, well they did come up as blobs b/c they still stuck to the counter. I ended up using another recipe from King Arthur Flour. Those turned out great. If you do want to use this recipe I might suggest using more flour or less butter.

Dec 22, 2007

Wonderful results!Firm cookie, but still soft, with a really nice taste. At first I wondered if they were baked long enough, but after they cooled, and I tried one ... Numm!! My husband LOVES sugar cookies, and I am always looking for moist ones. This is a perfect recipe, and I will be making this year after year! Thank you for submitting.

Apr 13, 2009

One of the best tasting sugar cookies I have tried; must be the cream :) Mine did not brown after about 15 minutes in the oven, and that pan was pretty crispy (couldn't get them off the pan without breaking birdy legs and umbrella handles), so I set my timer for 10 minutes and they were perfect. Didn't brown but did puff up really nicely, I don't like my sugar cookies too thin and crispy and these are the perfect combo of easy to travel but not rock hard. I had help from my 5-year old rolling and cutting, and we re-rolled enough times that by the last rolling there was quite a bit of extra flour in there! Still tender and good though. I did skip the icing this time because I had promised we could make paintbrush cookies; before baking, paint cookies with a mixture of an egg yolk, dash of water, and food coloring. Lots of fun but somewhat time consuming, good for rainy days! Then sprinkle with a little sugar and bake as usual. Next time I would like to try the icing though. I've never had a cookie recipe ask me to cut in the butter, so the texture seemed really weird; I had to work it a bit with my hands and then it rolled out smooth and perfect, easy to work with. Thanks for a great recipe!

Mar 21, 2008

These cookies are WONDERFUL. The dough is so sturdy and easy to handle: pops right out of the cookie cutters. I subbed nutmeg for the mace and the result almost had a flavor reminiscent of eggnog. My cookies were cut small and I baked for SIX minutes - was perfect.

Aug 21, 2008

I made this recipe twice. The first time i subbed nutmeg for the mace. They were heavenly! Definitely my new favorite sugar cookie recipe. The second time I used fat-free half and half instead of cream and 1/2 c of sugar, 1/2 c of splenda. I had to bake a little longer (10 minutes). Not as good as the original, but still quite tasty.

Sep 22, 2008

This is my new favorite sugar cookie recipe... so easy to make, so easy to handle and cut effortlessly. It baked up beautifuly and everyone loved them!!! 10 stars!!

Mar 19, 2008

Excellent recipe. I did not have mace, but never the least, these cookies are superb! They were easy to make, extremely easy to roll out and a cinch to bake. The kids loved decorating them. I used a basic buttercream icing since my kiddos love tubing when decorating.


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  • Calories
  • 54 kcal
  • 3%
  • Carbohydrates
  • 7.3 g
  • 2%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 37 mg
  • 1%

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

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