Rumford Sugar Cookies

Rumford Sugar Cookies

3 Reviews 1 Pic
Recipe by  Martha

“A nice sugar cookie from the 1940s. It's fine to use milk instead of the water.”

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Adjust Servings

Original recipe yields 4 dozen



  1. (Directions as written:) Cream fat and sugar, beat in whipped eggs, add baking powder and 1 cup flour, then water and spices; add remaining flour gradually, working in more flour until dough is stiff enough to roll.
  2. Sprinkle flour over pastry board. Make a ball of dough, lay it on the board. Rub rolling pin with flour and roll out dough into a sheet 1/4 inch thick. Cut in round cakes, sift granulated sugar over each, and bake quickly 400 - 450 F. (200 - 230 C).

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Reviews (3)

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Thank you! I just ran across this wonderful sugar cookie recipe. My grandmother always made these. Thank you so much. You made my mother's and my Xmas.



Was looking for a crispy cookie. To me, these looked like they would be soft but mine turned out crispy -- who knew? I did a little marbleizing and did them as flatten balls and it worked.

Eileen in OK

Eileen in OK

These were pretty good - the recipe is tough because "bake quickly" was a little vague. I'd say I did them for about 8 minutes or so and they were browned on the bottom and light on top. They are pretty crisp and have a distinctive spiced flavor which I was surprised my six-year-old actually liked. These are pretty good, definitely different, though I prefer a more "standard" sugar cookie flavor. Thanks for the recipe!

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Amount Per Serving (24 total)

  • Calories
  • 207 cal
  • 10%
  • Fat
  • 9.4 g
  • 14%
  • Carbs
  • 28.9 g
  • 9%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 70 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Cracked Sugar Cookies II


next recipe:

Evelyn's Rolled Sugar Cookies