Evelyn's Rolled Sugar Cookies

Evelyn's Rolled Sugar Cookies

64

"I have been making these since the 70's. The recipe was passed on to me by my mother-in-law and I have yet to find a better tasting sugar cookie! I sprinkle them with colored sugar for the holidays."
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Ingredients

servings 133 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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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.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream together the shortening and sugar. Mix in eggs and beat well.
  3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add flour mixture to shortening mixture in thirds. After each third, add 1/4 cup of the milk and mix well. Dough will be soft.
  4. Put dough on well-floured surface and knead in just enough additional flour so it can be rolled. Cut with your favorite cookie cutter.
  5. Transfer to parchment-lined baking sheet and bake for 10 minutes. I rotate my sheets, baking each sheet 5 minutes on middle, then 5 minutes on top rack.

Reviews

64
  1. 71 Ratings

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Most helpful positive review

I've been using this recipe for years and wanted to pass on some helpful tips. All butter is not created equal! For this recipe the quality of your butter makes a big difference. If on the si...

Most helpful critical review

Oh, how I wish I had read these reviews before I made these cookies yesterday. I found that the dough was VERY difficult to work with. So sticky that I couldn't get it off my hands! I agree t...

Oh, how I wish I had read these reviews before I made these cookies yesterday. I found that the dough was VERY difficult to work with. So sticky that I couldn't get it off my hands! I agree t...

I've been using this recipe for years and wanted to pass on some helpful tips. All butter is not created equal! For this recipe the quality of your butter makes a big difference. If on the si...

The end result is nice, but getting there is WAY too much trouble. "Knead in enough flour to make the dough workable" translates to about 3 more cups, which leads to a slightly cake-like cookie...

I love trying new recipes, so many times when I make cookies (which is very, very frequently) I try something from this site that I've never tried before. I followed this recipe precisely, usin...

I have never had much luck with sugar cookies, UNTIL NOW. These were easy, no chilling required (which I love), easy to roll out, and they don't get hard after baking like others I've tried. Fam...

My family and I just didn't like the taste of these cookies. I followed the recipe exactly and found it to taste more like flour than anything else.

Poor recipe! Dough was very sticky and ended up adding a lot of flour. Cookies turned out to be more like a cake. Will not use again.

I absolutely love this roll out recipe. The dough is soft, easily malleable and has a wonderful consistancy for a roll out recipe. For me the instruction to "knead in enough flour" is wonderful ...

very easy to roll out... didn't need a lot of extra flour like others suggested. I did chill the dough, but found that it worked the best when it wasn't too cold- or too warm. just a little co...