Total Time
Prep 0 mins
Cook 6 mins

Ingredients Nutrition


  1. In a large bowl, cream butter and sugar.
  2. Beat until light. Add egg and vanilla.
  3. Beat until fluffy.
  4. Add dry ingredients. Stir just until mixed.
  5. Refrigerate. Roll, cut and bake for 6 minutes at 350° on ungreased cookie sheet.
  6. Cool, frost and decorate.
  7. Variations: Spread unbaked shapes with egg white and decorate with sprinkles-then bake. Add 1 cup chopped nuts (walnuts or pecans here in Texas). Roll in 1" balls.
  8. Bake, cool and toss in a paper lunch sack with confectioner's sugar to coat. Roll dough in 1" balls.
  9. Bake, cool and toss in paper bag with sugar/cinnamon mixture to coat. Add 1 cup of candied fruits to dough.
  10. Roll in 1" balls. Bake and cool.
  11. Divide dough in half.
  12. Color dough and use dough as basis of pinwheel cookies or checkerboard cookies.
Most Helpful

This makes a delicious sugar cookie. I added 1/4 teaspoon of almond extract along with the vanilla for a unique taste.

Claire #3 February 12, 2002

Easy and delicious. I didn't have cream of tartar so I substituted 2 tsps of baking POWDER to replace both the cream of tartar and the baking SODA. It worked just fine. I also made these in drop cookie method. I dropped them onto baking sheet in blobs, sprinkled with granulated sugar, and pressed down lightly to flatten. They looked very rustic, but tasted absolutely delicious. I think I may add a bit more vanilla next time. Also, be sure to add a pinch of salt if using unsalted butter.

grumblebee October 18, 2016

These cookies were a hit - I made them to share with the office as a Christmas treat, and they disappeared in mere moments. Be very sure to roll the dough thin - other wise it will spread in the oven and your cookies will all mush together! They still taste great, but didn't look so hot...thanks for, finally, a great sugar cookie recipe!

CarlaDee December 08, 2009