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Basic Sugar Cookies - Tried and True Since 1960

Basic Sugar Cookies - Tried and True Since 1960

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    2 h 45 m
crimsontide

crimsontide

This is my backwoods Mississippi grandmother's own customized sugar cookie dough recipe. Royal icing is recommended, but these are also wonderful without icing. Very light and buttery. My mom stuck with it, and we grew up eating the raw cookie dough before snacking on the cookies at holidays. This will always be my basic cookie dough recipe. It's very quick and easy to make a batch of this dough and to customize. These are common ingredients easily found in most sparsely-stocked kitchens. You don't have to be a master chef to get a batch of these cookies to turn out well.

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 81 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Mix self-rising flour, butter, sugar, eggs, vanilla extract, and salt thoroughly in a bowl; beat at least 5 minutes. Refrigerate dough at least 2 hours to overnight.
  2. Preheat oven to 275 degrees F (135 degrees C).
  3. Roll dough out on a floured work surface using a lightly floured rolling pin; cut cookies out with cutters. Place cookies onto baking sheets.
  4. Bake in the preheated oven until cookie bottoms are lightly golden brown, about 15 minutes.
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Reviews

rolltide
2

rolltide

1/3/2013

Use only unsalted butter or margarine - not using the right butter could add a more salty taste to your dough. Also use salt with a fine grain, not any sea salt or anything that wouldn't blend in well. Mine have never tasted salty before. But unless you tweak the recipe, be sure to note these are a bit more airy and less sweet than today's normal sugar cookies. Some people won't like these, but hey - there's people out there who don't like chocolate, either.

amydoll
1

amydoll

3/6/2013

Really good recipe, easy to follow, but I suggest leaving out the extra salt! I made my own self rising flour.

crimsontide
1

crimsontide

1/3/2013

Use only unsalted butter or margarine - that could add a salty taste to your cookies if you go for the smaller amount of sugar. Also, use salt with a fine grain, not sea salt or anything larger that won't blend in the dough. Mine have never tasted salty before, so I'm not sure how that taste would happen. But unless you tweak the recipe, these aren't overly sweet cookies like other basic recipes.

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