Sugar Cookies VI

Sugar Cookies VI

Galia 0

"I am Galia from Israel and I am sending you a recipe for the best sugar cookies that everyone loves! They're best if you make them with cookie cutters with different shapes (animals, people... etc.) Good luck!"

Ingredients {{adjustedServings}} servings 71 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Beat butter or margarine with white and brown sugars. Add both of the eggs and the vanilla (you don't HAVE to have vanilla, you can do without it).
  2. Add dry ingredients (flour, baking powder, salt) and beat until well mixed.
  3. Cover and put in refrigerator for an hour.
  4. After an hour, roll on a flat, floured surface and cut with cookie cutters (try many different shapes and sizes!) Bake at a medium heat (180 degrees C, 375 degrees F) for about 10 minutes (until you like their color). Good luck!
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Reviews 38

  1. 44 Ratings


We loved these cookies! I did use the vanilla, and just for a bit of spice I added 1/4 tsp of ginger and 1sp of cinnamon. You really do have to chill the dough and the trays, and work fast. I used powdered sugar instead of flour to prevent sticking and I really think it worked well and added a little extra to the flavour. Thanks Galia for sharing this fun, easy recipe. My little one had a ball using the cookie cutters and decorating then.


I was going to wait to review this recipe until I had used it again, but then decided to post my results/mistake in the possibility that it might help someone else. I only had large granule white sugar and dark brown sugar so I used them instead of normal sugar and light brown. The cookies that were baked for only 10 minutes had a gummy/cardboardy texture, and the ones that baked for longer were crispy to the point of being too crispy. They were, however, good in milk. I added a little ground ginger and cinnamon to half the dough, and enjoyed the flavor more than without the extra spices. If I get around to baking again with fine white sugar and light brown sugar I will post results and compare the two batches.


These cookies are crispy and very tasty. The brown sugar gives them a great flavor. I used vanilla and recommend you do too. The dough rolls out very, very easily and is somewhat fragile. If you need to decorate your cutout shapes before baking them, it is a good idea to chill the cookie sheet with the unbaked cookies on it in the refrigerator for 10 minutes or so before proceeding. It is also a good idea to chill the sheet with the unbaked cookies on it before placing it into your preheated oven. This recipe reminds me of a recipe I lost nearly 40 years ago. Thanks Galia!!!