I am now divulging to the entire universe my long-kept secret formula. Enjoy! I always advise using cracked black pepper or peppercorns together with low-sodium salt. Pickled jalapenos can be replaced with green chiles. This works well as a dip for veggies, chips, or seasoned crackers.
| Servings: | 60 |
| Yield: | 3 to 5 dozen |
Ingredients
- 1 cup margarine
- 1 ½ cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
- Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight.
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets.
- Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes or until cookie has a golden appearance.
Nutrition Facts
| Calories | 77 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 79 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I like it, but I think next time I make it I’m going to double the vanilla, half the salt and cream of tartar
Added a little extra cream of tartar, only because we like it. Cream the butter really well and these are a nice light cookie. Thanks for a great recipe!
This is the best recipe for cut-outs that I’ve used. I made the dough up ahead of time and then made cookies with the grandkids. Highly recommend.
THE BEST Sugar Cookie recipe I have tried. I followed the recipe EXACTLY as written. I had one that I used for years because it was “easy/peasy” but I didn’t particularly like the flavor. This one is not only “easy/peasy” but has an excellent flavor!!! My kids loved it!!
These were good, though we didn’t use cream of tartar or baking soda. We subbed baking powder instead. We also use almond milk. Couldn’t tell a difference.
great soft cookie
These are easy and delicious. My first time making sugar cookies. Turned out great!
Best sugar cookie recipe. So close to my Grandmother’s. Not hard to make; came out great if you follow directions.
This will forever be my sugar cookie recipe!! Thank you for a great cookie!!
This dough was beautiful at first but became very difficult to work with. It is not easy to rework and roll out. Even after freezing I had mostly gooey stuff. My cute cookie cutters could not be used. I give three stars because the cookies still tasted amazing. And yes, 375 for 7 minutes.
I did I added lemon juice and the grated lemon peel of 2 lemon. Turned out great.
Just okay as a rolled sugar cookie
These taste just like my mom’s did! The first batch I rolled more on the thin side & they were a little crispy for me, after that I rolled them more to 1/4” and those were perfect! I let them chill overnight, and kneaded the dough until it was warmer and pliable (3-4x) to make it easier to roll. When I was rolling, I rolled on silicone mat covered with flour. For the icing, I used 2 c confectioners sugar, 3T (plus or minus, to get the consistency I wanted, it seemed thick at first but settled well) and 1/2 tsp lemon extract, which you could barely taste, but gave a nice tartness and contrast to the yummy cookie!
I followed the recipient except for adding 2 additional teaspoons of vanilla. The cookies are delicious! Everybody just loves them!
This is the best sugar cookie recipe as we make these every year!! I think the Cream of Tarter is essential to the flavor of these cookies. My mom has used this recipe since the 70’s.. We always top it with Betty Crocker’s Buttercream frosting. Much requested every year from family and friends. Parchment paper helps keep them from crumbling on the bottom. Not over baking is vital!! No more than 8 min, until edges are just starting to turn a very light brown. Oh, and use BUTTER!!
These are great, soft sugar cookies. Just what I was looking for. They puffed a little more than I expected, so I recut them after they came out of the oven with the cookie cutter (bonus trim pieces for eating right away) and they were perfect.
these were super good and awesomely fluffy. I didn’t roll them out I treated them like drop cookies or chocolate chip cookies and on one set I dropped them with a spoon, they turned out awesome, and a second time I called them like chocolate chip cookies and pressed them down with my fingers a bit and they turned out pretty great. I’ve even food colored them and they were awesome.
no changes they were very good and were not hard the next day, will make them again. thanks
I’ve made countless batches of sugar cookies but never really settled on a recipe I wanted to stick with. After a couple minor tweaks this is going to be my go-to recipe from now on – I used half butter and half shortening and added about a half teaspoon of almond extract. I also lowered the baking temp to 350 and adjusted the time needed based on the size of my cookies. I like to take mine out when they just start turning golden brown on the bottom and then let them rest on the cookie sheet for about 5 minutes. They came out absolutely perfect this way – soft and chewy! I used most of the dough as a base for fruit pizza and it turned out amazing – for fruit pizza, you really need a soft cookie and this recipe works great. The only thing I will say is that I definitely had to refrigerate the dough before attempting to do cut outs and it did spread a tad more than I would have liked but that was probably because I didn’t have time to let it chill long enough.
Thanks for the recipe!! replaced 1/4 cup of sugar with PB Fit and added a handful of walnuts….because I’m baking at 5 in the morning!! lol…
These are the best sugar cookies, I’ve been making them for years and have shared this recipe with more people than I can count