We love an over-the-top cookie more than anyone, but there really is nothing better than classic sugar cookies when you're craving a sweet, simple dessert. This traditional sugar cookie recipe is oh-so-easy and makes the perfect treats for cookie exchanges, dessert tables and more.
More About This Recipe
- This tried-and-true, old-fashioned sugar cookie recipe made from scratch is one your cookie exchange can’t do without! If you’re trying to get a jump on the holiday baking and want to freeze these cookies and decorate them at a later time, there are a few hard and fast rules you should follow: To freeze cookies: Place unfrosted, baked cookies in containers with tight-fitting lids and freeze for up to 12 months. (You can freeze frosted cookies, too: freeze them uncovered on a baking sheet, then package the frozen cookies between layers of waxed paper in a rigid container for up to two months.) To thaw frozen cookies: Thaw soft-textured cookies in the container at room temperature or place them briefly in a microwave oven. Crisp-textured cookies should be removed from the container before thawing. Don’t have time to make sugar cookies from scratch? That’s ok—we have a shortcut for you using Pillsbury sugar cookie dough that’ll give you bakery-worthy soft sugar cookies every time.
Old-Fashioned Sugar Cookies
- Prep Time 1 hr 15 min
- Total 2 hr 15 min
- Ingredients 9
- Servings 60
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup margarine or butter
- 2 eggs
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 1/2 teaspoon lemon extract
Instructions
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Step1In large bowl, combine flour, baking powder, baking soda and salt; mix well. Using fork or pastry blender, cut in 1 cup margarine until mixture is crumbly. In small bowl, beat eggs. Gradually add sugar, 1 teaspoon vanilla and lemon extract, beating until light. Add to flour mixture in large bowl. Stir by hand until dough forms. (If necessary, knead dough with hands to mix in dry ingredients.) Cover with plastic wrap; refrigerate 1 hour for easier handling.
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Step2Heat oven to 375°F. On lightly floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with 2 1/2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. If desired, decorate with decorator sugar or multicolored candy sprinkles.
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Step3Bake at 375°F. for 6 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
Nutrition
70
Calories
3g
Total Fat
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 70
- Calories from Fat
- 25
- Total Fat
- 3g
- 5%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 5mg
- 2%
- Sodium
- 70mg
- 3%
- Dietary Fiber
- 0g
- 0%
% Daily Value*:
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;Recipe Tips
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