Betz's Good Sugar Cookies

Betz's Good Sugar Cookies

64 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    9 h
Tricia Weimer
Recipe by  Tricia Weimer

“This recipe has been handed down from my great-great grandmother at least. We're not sure how far it goes back, but does go back to the early 1900's at least.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 dozen

ADVERTISEMENT

Directions

  1. In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Combine the flour, baking powder, and salt; gradually blend into the creamed mixture to form a soft dough. Cover or wrap dough, and refrigerate overnight.
  2. Preheat the oven to 400 degrees F (200 degrees C). On a floured surface, roll the dough out 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
  3. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

Share It

Reviews (64)

Rate This Recipe
Alexis
125

Alexis

These cookies are WONDERFUL!! I would recommend this recipe to anyone looking for a light and not overly sweet sugar cookie. I read all the reviews before I made these cookies, and all of the negative reviews are ridiculous. So here's a little advice to those people: Everyone should know that a recipe is not set in stone, and never complete. Every recipe needs to be adjusted according to personal taste, and most importantly, elevation and humidity. When baking it is always necessary to pay attention to the amount of flour you're adding to things - and always add flour/dry indredients slowly, as more often than not, you will need add more or less than what is indicated on your recipe. To those who said this dough was gooey and hard to work with, you will probably need to stick to the pre-made dough in the refridgerated section of your grocery store. Because if you had ever worked with dough that would need to be rolled out, you would know that if the dough is gooey before you put it in to be refridgerated, it will still be gooey when it comes time to work with it. Use common sense and add more flour. If it is dry and crumbly, add a little milk and stop adding flour. Sugar cookie doughs are supposed to be soft, but shouldn't stick to your hands. This is one of the best sugar cookie recipes I've come across in a long time!

SFMPCO
49

SFMPCO

I've now tested this recipe twice. It definitely does need more flour for consistency. The taste is overall pleasant, not too sweet. As for some of the other comments about sticky dough, a little stickiness is not bad. I suggest refigerating for overnight before use. Refrigeration hardens the dough (and removes some of the stickiness). You don't want your dough to be non-sticky before refrigeration. That will mean you have too much flour in the batter. I also suggest that you refrigerate any cut cookies until ready for baking because as the dough gets warm, it becomes too pliable. Also, the more flour in the batter, the softer your cookie will be and the more floury the taste (not the idea - another reason not to over-flour it). I hope this helps someone.

DIMABS
30

DIMABS

This sugar cookie dough is not the worst I've worked with despite many of the poor reviews. I made it up 2 days before I was going to use it and put it in a covered bowl in the fridge. The dough is very, very soft and hard to work with. I simply used a lot of flour on the cutting board, grabbed a hand full of dough, and kneaded some extra into each handful. I did not use a rolling pin, but flattened it with my hands. Use plenty of spare flour and your cookies will come out fine. Also, use a simple outline cutter, not one with a lot of detail. The dough WILL stick to each part. A seasoned baker will have no problem with this dough. Sugar cookies from scratch are NOT easy to make. Also, you may want to ice these or put on some sprinkles.

More Reviews

Similar Recipes

Lemon Sugar Tea Cookies
(230)

Lemon Sugar Tea Cookies

Mrs. Fields Sugar Cookies
(214)

Mrs. Fields Sugar Cookies

Cookie Mold Sugar Cookies
(70)

Cookie Mold Sugar Cookies

Sugar Cookies VII
(50)

Sugar Cookies VII

Old Fashioned Sugar Cookies in a Jar
(51)

Old Fashioned Sugar Cookies in a Jar

Sugar Cookies X
(44)

Sugar Cookies X

Nutrition

Amount Per Serving (48 total)

  • Calories
  • 81 cal
  • 4%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 10.3 g
  • 3%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Lemon Sugar Tea Cookies

>

next recipe:

Mrs. Fields Sugar Cookies