Mom's Sugar Cookies

Mom's Sugar Cookies


"An old-fashioned recipe, for fragrant and soft sugar cookies. You will not get the best results if you choose to use margarine and imitation flavorings. Decorate with your favorite icing and decorations."

Ingredients 3 h 45 m {{adjustedServings}} servings 60 cals

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

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  1. Beat butter, egg, vanilla extract, and almond extract together in a bowl using an electric mixer until smooth. Add confectioners' sugar and beat until incorporated. Mix flour, baking soda, and cream of tartar into butter mixture until dough sticks together. Cover bowl with plastic wrap and refrigerate for at least 3 hours.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  3. Cut dough into quarters and roll each quarter onto a floured work surface to almost 1/4-inch thickness. Cut dough into shapes using cookie cutters and arrange on the prepared baking sheets.
  4. Bake each batch in the preheated oven until edges start to brown, about 8 minutes.
Tips & Tricks
Karen's Tips for Easy Rolled Sugar Cookies

Get tips for making classic cut-out cookies.

Mom's Chocolate Chip Cookies

Vanilla pudding mix is the easy secret to making these rich-tasting cookies.

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Reviews 6

  1. 7 Ratings


When I made these cookies today I made a very critical error - I didn't make nearly enough of them. This is one of the best cookies I've made in a looooong time, and I can only explain my making so few of them because I didn't want a lot of them laying around in case they were duds. Oh, quite the contrary. What a beautiful, perfect cookie this is! Not to mention it's an absolute cinch to put together. I had them ready to pop in the oven before it was even preheated. The proportions of all ingredients are just perfect - no tweaking necessary unless you 'd like to change up the flavor with a different extract. Just because rolling out sugar cookies has never floated my boat I simply dropped the dough onto UNgreased cookie sheets and flattened them just slightly. Making them a little thicker than the recipe called for made them tender and soft, ideal for a glaze or butter frosting. Hubs requested a glaze and, happy to oblige, I used Shiny Cookie Icing, also from this site, for its lack of any flavoring. The subtle flavor of almond in these cookies was just right. The submitter suggests these are the perfect cookie for Christmas gift boxes but I submit these are perfect as a "go-to" cookie all year round. As this recipe's first reviewer I'm thrilled to give these an enthusiastic two thumbs up. No wonder this recipe has been passed down through the generations!


Flavor was ok. Mine were very dry. After refrigerating the dough, as the recipe states, it was rock hard. Had to bring back to room temperature. The recipe also states it makes 60 cookies, I got 25 from the recipe. The only thing I changed was not rolling them out, can't imagine that would make a difference. Even though the flavor was ok, I won't make again. Thank you.

Krista Ferrill Donahue

Pretty good flavor. Kodi made them into shapes and covered with frosting to decorate.