Stupid Simple Sugar Cookies

"This is a slight variation on another sugar cookie recipe I got out of a magazine. The original recipe called for more flour than I used because that recipe was for roll out cookies, this recipe makes drop cookies. If you want to make roll out cookies, use 2 cups flour instead of 1 1/4 cup. For a different flavor (besides vanilla), try using almond or butter extract (same amount)."
Stupid Simple Sugar Cookies created by Calamity One 1968
Ready In:
12-15 cookies




  • Preheat oven to 350 degrees Fahrenheit.
  • Cream butter and sugar in bowl until fluffy.
  • Add egg and mix until well blended.
  • Mix in baking powder and extract.
  • Add flour by 1/4 cup at a time. This makes mixing a lot easier, and is better if working with children. If batter is slightly too thin, add flour by teaspoonfuls until desired texture is attained.
  • Drop cookies onto baking sheet by tablespoonfuls. These tend to spread out a lot, so it may be best to only put 6-8 on each baking sheet.
  • Bake for 14-17 minutes or until lightly golden around the edges.

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  1. syxchrissxsxys
    I added a few ingredients and it was delicious! I added 1 teaspoon of cinnamon, 1 tablespoon of cocoa powder, instead if 1 teaspoon of vanilla extract I used 1/2 teaspoon of vanilla extract and 1/2 teaspoon of maple extract. Lastly I added 3/4 cup of chocolate chips. I would recommend putting chocolate chips as the last ingredient or they will crush
  2. zbug17
    They're good, and they do need to be spread out on at least two pans, I used 2 and they were all touching, which I don't have a problem with.
  3. Margo75
    I only had two cups of flour in the house and really wanted to make SOMETHING--this was perfect! If you follow the instructions to the T, they come out great. (If your dough is too soft/sticky, put in the fridge for a bit--easier to handle) I added some cinnamon to make snickerdoodles. THANK YOU!
    • Review photo by Margo75
  4. British Baker
    Good cookies but I altered the recipe quite a bit. I just needed the basic measurements and oven temp. I used this recipe because I only had 2 cups of flour. I used half white sugar and half brown sugar to make them chewier. I also added instant mocha coffee powder for flavoring. This recipe doesn’t have salt but I would advise adding it. I also changed the order of adding ingredients. Mixing all wet first and dry separate and then combining them. I baked them for around 9-10 minutes because my oven runs hot. Once out I gave them around 2 minutes to cool and then used a cookie stamp to create an imprint and press them down. I also created a simple icing out of icing sugar, honey, more of the mocha coffee powder and salt. (With water). I don’t use measurements when adding extras, and icing I mix by eye for desired thickness.
    • Review photo by British Baker



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