These biscuits are really delicate. If you wish to change them for a future time, use other flavor extracts. Years ago, when I was a girl scout, I received this recipe.
| Prep Time: | 1 day 1 hr 15 mins |
| Cook Time: | 8 mins |
| Total Time: | 1 day 1 hr 23 mins |
| Servings: | 66 |
| Yield: | 5 1/2 dozen |
Ingredients
- 1 cup shortening
- 1 ½ cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup white sugar for decoration
Instructions
- In a large bowl, cream together the shortening and 1 1/2 cups sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture until well blended. Cover dough and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 9 minutes in the preheated oven, or until just barely golden. Allow cookies to cool on the baking sheet for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts
| Calories | 68 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 31 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This is a very easy sugar cookie recipe that only uses shortening. With icing, this is a very good sugar cookie. I simply dropped the dough onto the pan, without rolling it out or refrigerating it. As others suggested, I cut back slightly on the sugar, since I added icing afterwards.
I doubled the recipe and seeing that many people said they were too sweet, I decreased the amount of sugar to 1 1/4 c. I then divided the dough in half and rolled one half in Saran Wrap, rolled it and put in the fridge. The other half, I added 1/2 tsp. Cinnamon 1/4 tsp ginger 1/4 tsp allspice I then rolled it also in Saran Wrap and refrigerated it. Took the roll out after an hour and just sliced and baked! Keep in mind, I had a few rolls of dough… After baking for 9 minutes, I sprinkled a cinnamon/ sugar on top. With Christmas near, someone told me they tasted like “Christmas in her mouth” I’ve been looking for an old fashioned sugar cookie like mom used to bake…I think I just found it! I also love that I can use it as a base for other flavours.
So yummy!!!
Finally a soft sugar cookie recipe that’s good. No frosting recipe as pictured, but they are so good without it. I may try adding some flavored extract the next time I make them.
Tasty, but too sugary.
Beat sugar cookie recipe ever! Even the raw dough tastes great! (Even though I know you should eat raw dough!)
I made these with my seven year old. Turned out great!
The cookies are sweet enough for my tastes, and very soft(for me at least). I rolled each cookie into differently colored sugars, and even cinnamon-sugar. They came out delicious! Hopefully my grandma and dad will like them, because I sure do.
Very good cookie. I did not need to chill the dough, but did need to bake about 12 minutes. Instead of rolling in sugar, I topped them with white sanding sugar. My son and I loved them. I will be filing this with my favorites.
I was looking for an easy sugar drop cookie recipe for my cookie craving and these fit the bill. They are very easy to throw together and taste amazing! They have a great texture, nice and soft on the inside, not chewy. I made the dough and got sick (morning sickness… so fun) so I ended up putting the dough in the fridge for a couple of days. When I pulled it out, it was very easy to scoop out with my dough scooper; it is a very workable dough. The only change I made is that I only used 1 cup of sugar, I don’t like really sweet cookies. I also didn’t roll it in sugar as I planned on frosting them, however, they didn’t last long enough to frost! This recipe is very versatile and you could adjust it to your needs by changing the extracts, frosting them, rolling in sprinkles, ect. A great cookie recipe and definately a keeper for me! I have a feeling that I’ll be making these again real soon! Thanks Lesa for the amazing recipe!
These are delish and I will keep as my go to sugar cookie. Instead of butter or margarine I always use butter flavor Crisco and it worked well in this recipe. Kept dough in fridge over-night then rolled into balls, dipped in sugar and flattened with bottom of a glass. Husband doesn’t like sugar cookies but he is eating these.
Easy to make and most time have all ingredients!
This was one of the easiest things I have ever made and probably one of the most delicious things I have ever made
I just made these and they are amazing my teeth are ba so sometimes when you make cookies after a few hours they get hard and these don’t do that , they were so simple to make and it was worth all the effort I absolutely love these and will be using this recipe more often! Thank you so much
What can I say,these cookies are absolutely going on the Holiday cookie list!!(or the we need a quick snack list!) The recipe was very simple and easy to just whip up and cook!(I am not one of those let chill kind of cooks) I did, however, add 1 1/2 tsp vanilla, 1 tsp Allspice, 1 tsp pumpkin pie spice, and 1 tsp cinnamon. They gave these cookies that special Autumn feel! I will be making these again very soon!! *oh I forgot to mention that I split the recipe in half as this was a trial run!*
These were awesome not too sweet just right!
I really dont like giving a bad review This recipe did NOT turn out for me at all! I made them again using butter added an extra cup of flour and they turned out much better! I prefer cookies with butter
These were tasty and turned out lovely. I used butter flavor shortening and that seemed to tame the sweet down a bit.
These cookies are really good! Having an old oven, however, I have a few tips. If you have an old oven (earlier than year 2000), set the temperature to 400 degrees. When shaping the cookies, roll the ball, flatten it a bit, then dip one side in sugar. Then bake for about 10-13 minutes. They’ll be crunchy on the edge and soft in the middle. The cookies are a bit dry (you’ll get pretty thirsty) but that’s expected. I gave the recipe 4 stars because of prep time (creaming the sugar/shortening takes a LONG time) and the difficulties experienced trying to cook them correctly.
These were super easy and very good. I liked the taste of them. I will make these again.
So easy and taste soooo good.