Mom's Sugar Cookies

Mom's Sugar Cookies

14

"These cookies are great rolled out or you can put them through the bar cookie disc of a cookie press to make thin cookies. (Using a cookie press is much faster than rolling them out.)"
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 182 cals
Serving size has been adjusted!

Original recipe yields 30 servings

Adjust

Nutrition

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  1. Cream butter and sugar; add eggs. Sift dry ingredients 3 times; combine thoroughly with egg mixture. Add vanilla.
  2. Roll in waxed paper and store in refrigerator to chill thoroughly.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Roll out dough very thin on well-floured board; cut with cookie cutter. Bake on greased cookie sheets for 6 - 10 minutes.

Reviews

14
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

instead of rolling them flat, to save time I rolled them into small balls. They came out wonderfully and easy to decorate with a frosting or in my case I used almond bark chocolate which I alre...

Most helpful critical review

Not bad, but i found the dough to be very hard to work with.

instead of rolling them flat, to save time I rolled them into small balls. They came out wonderfully and easy to decorate with a frosting or in my case I used almond bark chocolate which I alre...

I thought these cookies where great and they stayed fresh for at least three days now in a zip lock bag. We used a cookie press and refrigerated the dough overnight before we baked worked ou...

Yummmm! I loved these cookies!! Everyone keeps asking me for the recipe. Thank you!!

Not bad, but i found the dough to be very hard to work with.

Tasted just like my grandmas sugar cookies!!!! MMMMMMM!

These tasted great, but the dough was really sticky. It took a lot of flour to make this dough work! It certainly didn't work in the cookie press, so I ended up rolling it out flat and using c...

I made these cookies, and cooked them about 25 degrees below the recommended temperature. I also doubled the vanilla. The first batch I didn't freeze and did as drop cookies. The second batch I ...

These turned out well. They didn't stay very soft after a day or two, but were still good.