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

5 5

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

5 5

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!

5 5

I used these as a basis for Snickerdoodles cookies as the recipe called for a sugar cookie dough to start with. This is AWESOME! Thanks for an easy-to-make treat. I will make these as plain sugar cookies as well. Great job!