Powdered Sugar Cookies I

Powdered Sugar Cookies I

Alicia K. Chaput 0

"Sugar cookies that melt in your mouth."

Ingredients {{adjustedServings}} servings 142 cals

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Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Beat sugars, margarine, vegetable oil and salt very well. Add eggs and dry ingredients.
  2. Make into balls, roll in sugar and place 1 inch apart on ungreased cookie sheet.
  3. Bake at 350 degrees F (175 degrees C) for 8 minutes. For holidays or special occasions, roll in colored sugar instead of white sugar.
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Reviews 92

  1. 101 Ratings


First of all...I made one single change. I used Crisco shortening instead of oil. These cookies are amazing. When it says they melt in your mouth - they truly do. I chose this recipe from the many sugar cookie recipes because of the two ingredients that differ from the other sugar cookies - powdered sugar & cream of tartar. Those two ingredients act as tenderizers in a way and the result is a light, crunchy melt in your mouth cookie. So delicious. I used my metal ice cream scoop (that has the little release bar in it)and I simply scooped the dough onto the cookie sheet - then I sprinkled some colored sugar on top (didn't flatten them) and baked them. Sooo good! I had a recipe like this years ago and I lost it so I'm very glad to have found this one! One thing I should add though - these are not the kind of sugar cookies that would be good to roll out & cut with fancy cutters. The dough does not hold it's shape well enough for that.

Jody Campos Dowling

These are the best light, crisp, sugary, sugar cookies! I make these and sell them at work, and people love them! My husband loves them too! this is a wonderful cookie recipe. It makes a lot of cookies. Make sure you use real butter and not margarine, and it definitely helps to refridgerate the dough over night. Also, it works well when you roll the dough into balls, roll in sugar, and then make them flat with the bottom of a glass dipped in sugar. Also, they look nice when you sprinkle on a little colored sugar to add some color. Great recipe, thanks!

Diane Kester

My mother used pretty much the same recipe while I was growing up. I love these cookies! They have the best light, tender texture. I often use almond extract instead of vanilla, and my Mom sometimes uses lemon extract. We also decorate them with red and green sugar for Christmas, or frost them and decorate like wreaths. Everyone needs to try this recipe - they're the best!