Recipe by PATSY HENNESSEY
"An old-fashioned recipe, for fragrant and soft sugar cookies. You will not get the best results if you choose to use margarine and imitation flavorings. Decorate with your favorite icing and decorations."
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pure vanilla extract
1 1/2 cups
2 1/2 cups
cream of tartar
When I made these cookies today I made a very critical error - I didn't make nearly enough of them. This is one of the best cookies I've made in a looooong time, and I can only explain my making so few of them because I didn't want a lot of them laying around in case they were duds. Oh, quite the contrary. What a beautiful, perfect cookie this is! Not to mention it's an absolute cinch to put together. I had them ready to pop in the oven before it was even preheated. The proportions of all ingredients are just perfect - no tweaking necessary unless you 'd like to change up the flavor with a different extract. Just because rolling out sugar cookies has never floated my boat I simply dropped the dough onto UNgreased cookie sheets and flattened them just slightly. Making them a little thicker than the recipe called for made them tender and soft, ideal for a glaze or butter frosting. Hubs requested a glaze and, happy to oblige, I used Shiny Cookie Icing, also from this site, for its lack of any flavoring. The subtle flavor of almond in these cookies was just right. The submitter suggests these are the perfect cookie for Christmas gift boxes but I submit these are perfect as a "go-to" cookie all year round. As this recipe's first reviewer I'm thrilled to give these an enthusiastic two thumbs up. No wonder this recipe has been passed down through the generations!
Flavor was ok. Mine were very dry. After refrigerating the dough, as the recipe states, it was rock hard. Had to bring back to room temperature. The recipe also states it makes 60 cookies, I got 25 from the recipe. The only thing I changed was not rolling them out, can't imagine that would make a difference. Even though the flavor was ok, I won't make again. Thank you.
Pretty good flavor. Kodi made them into shapes and covered with frosting to decorate.
This is a great recipe.. Its easy to make, I just followed the directions and they came out fabulous.. I added as the finishing touch icing with sprinkles.. They didn't stand much a chance in my home.. This is my go to recipe for sugar cookies from here out..
Sugar cookies are my absolute favorite guilty pleasure. These are spectacular. I don't like to roll out the dough and cut them either, so I made little logs, chilled till very firm, then sliced and baked. Wow! A home made butter cream frosting makes these irresistible! Thanks for sharing your mom's wonderful recipe, Patsy.
Best sugar cookie I have ever eaten! 3 hour chill time is too long. Press the dough into a rectangle , wrap in plastic wrap and chill for 45 minutes. I rolled it out and cut out 2 dozen cookies. Yum!
Since it was my first time using this recipe, I made a half batch, gave them a simple royal icing, and sprinkles topping, and sent to my husband deployed overseas. I saved a few for myself, and they were absolutely delicious. Heard from my husband, and even after a week shipping across the world, he said they were delicious. Whenever my husband reports back that he likes something, the recipe goes in my file, and it gets an automatic 5 stars :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Sugar Cookies
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 29
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