Spool Sugar Cookies Recipe

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Most Helpful Positive Review

Oct 17, 2006

Does it really mean 1 cup of oil AND 1 cup of margarine...? I used both in the spirit of following a recipe, but when I took the dough out of the fridge, it was really greasy and filled with pools of oil. I drained as much as I could by turning it upside down over another bowl, and just wrapped each ball of dough in a paper towel before putting it on the cookie sheet and didn't grease the sheet. Aside from the oil mayhem (worked wonders for my cuticles though) (just kidding), the cookies turned out great! They were light and crispy and chewy all in one, and not at all too sweet, and entirely adorable. (:

—Cookiesx3

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Most Helpful Critical Review

Oct 16, 2007

I reduced the oil to 1/2 cup and found these to still be very oily. Overall a good cookie, but my regular rolled sugar cookie recipe is tastier, so to change it up, I think I'll use that recipe and press them with a spool. Sorry.

—summer_lover

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42 Ratings

Jan 06, 2010

My daughter and I made these a couple of days ago and thought they were fun to make and delicious. Using the 36 serving batch, I substituted the 1cup margarine with 1 cup butter and only used 1/2 cup of oil instead of the 1 cup the recipe asked for. We did not need to refrigerate the dough either. Will make again in the future.

—Julesze

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Dec 22, 2008

great recipe! the only reason it got 4 stars is because it was WAY too oily. i have made this recipe twice now, and the second time i only used 1/2 c. margerine and 1/2 cup oil and they turned out PERFECT! great tasting and fun looking cookies!

—Heather

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Dec 11, 2006

These taste fantastic, crunchy on the outside and chewy on the inside. They look beautiful too. I added a drop of red food coloring to the center of the "flower" for a splash of color. The only change I made was to the ingredients was to use 2/3 cup butter in place of the margarine, because it was all I had on hand.

—Diana

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May 15, 2007

Oh what fun... I just love the flower design. I have been making this cookie for many years. AKA "Amish Sugar Cookies". Because the dough is so soft though, I found if I use 4 3/4 cups of flour, the dough is a bit easier to handle and refrigeration isn't necessary. I always used to flatten the cookies with a fork, in the old, boring, crisscross pattern used for peanut butter cookies. Using the thread spool just makes a wonderful cookie look even better. And since they say "we eat first with our eyes" maybe the flower design makes them taste even better too... LOL Thank you, Jacquie, for the great idea.

—JOSLYN H.

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Dec 13, 2006

These cookies are cute as hell and really really really delicious. I'm going to become a family hero, and it's all because of these lovely white cookies!

—miranda

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Mar 09, 2004

I tried this recipe because I had limited resouces in the kitchen and no butter to make my usual sugar cookies. I was pleasantly suprised by both the taste and delicate texture of these cookies. Also the spool print did make a nice addition to the look of cookie.

—SUSIERATH

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Nutrition

Calories
209 kcal
10%

Carbohydrates
25.2 g
8%

Cholesterol
12 mg
4%

Fat
11.5 g
18%

Fiber
0.4 g
2%

Protein
1.8 g
4%

Sodium
162 mg
6%

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

Nutritional Information

Spool Sugar Cookies

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 209
Calories from Fat: 103

% Daily Value *
Total Fat 11.5g 18 %
Saturated Fat 1.9g 10 %
Cholesterol 12mg 4 %
Sodium 162mg 6 %
Potassium 35mg < 1 %
Total Carbohydrates 25.2g 8 %
Dietary Fiber 0.4g 2 %
Protein 1.8g 4 %
Sugars 14.5g
Vitamin A 5 %
Vitamin C < 1 %
Calcium < 1 %
Iron 7 %
Thiamin 11 %
Niacin 9 %
Vitamin B6 < 1 %
Magnesium 1 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.