Soft Sugar Cookies IV

Soft Sugar Cookies IV

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"This Recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. Anybody can make these."
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servings 228 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 180 mg
  • 7%

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.


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
  3. Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.


  1. 1755 Ratings

Most helpful positive review

We used this recipe for rolled out cookies. I baked them for 11 minute- I took them out before they started to brown,as we wanted super soft cookies. They came out great. The dough held its shap...

Most helpful critical review

Waaay too much salt. Very disappointing. I had a feeling it was too much when I put it in. Should have trusted my instincts. If I make this again, I will only use half a teaspoon.

Most helpful
Most positive
Least positive

We used this recipe for rolled out cookies. I baked them for 11 minute- I took them out before they started to brown,as we wanted super soft cookies. They came out great. The dough held its shap...

Absolutely wonderful! Be sure to cream the butter, shortening, and sugar together until mixture is light and fluffy before proceding to next step. This will make a big difference. Also, it he...

I couldnt believe how delicious and soft these cookies came out! I was soo undecided on which cookie recipe to go with, but I went with my gut on this one, and Im so glad that I did. Because th...

I enjoyed this recipe. There was nothing really spectacular about the flavor. It tasted like a normal sugar cookie. The texture however, was fantastic. It yielded nice soft cookies than browned ...

I used to love the sugar cookies they had in the Mall (at $2 a cookie!) because they were always soft...on my 1st try with this recipe, they turned out better than those mall cookies. A must try!

Very easy to make! I use margarine for the shortening. They remind me of Lofthouse cookies-only a little smaller. I make a glaze with powdered sugar, milk, and a little vanilla (and some fun...

I hate it when people don't follow the recipe (they did not have eggs!!!) and then when it does not turn out they go ahead and rate the recipe poorly!!! DONT RATE IT IF YOUR DID NOT FOLLOW THE R...

These are just excellent. I made them exactly according to the recipe and they got rave reviews and disappeared quickly. I thought they were going to spread out and they didn't, so they are hi...

These cookies are great! I also made them without rolling in sugar and then frosted them - very yummy! They turned out soft and irresistable! They taste as good as our family traditional cuto...

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