Philippine-Made Sugar Cookie

Philippine-Made Sugar Cookie

7 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    35 m
Recipe by  Rhea

“This is just a very easy-to-make recipe which can make you feel sleepless craving for more. This is very ideal especially if combined with ice cream!”

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.


Adjust Servings

Original recipe yields 50 cookies



  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper or aluminum foil. Sift together the flour, baking soda, baking powder and salt; set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. The mixture should be thick and light yellow. Gradually stir in the sifted ingredients until well blended. Drop dough by teaspoonfuls, three inches apart onto the prepared cookie sheets. Sprinkle grated chocolate over the tops of the cookies.
  3. Bake for 12 to 15 minutes in the preheated oven, until the cookies begin to brown around the edges. Remove from cookie sheets to cool on wire racks. Store in an airtight cookie jar.

Share It

Reviews (7)

Rate This Recipe


Really easy to make. Yes, the grating of the chocolate is messy, but that's what a paper towel and some 409 are for. The cookies were divine, an instant hit in my house. My one year old devours them whenever he can get his hands on them.



Top Notch! A friend's wife sent sugar cookies to my work, and left me with a hankering for more. I did not have any chocolate, so after researching, I substituted a mixture of cocoa powder, sugar and shortening. I can honestly say that for a 24 year old guy, it's easy to make these cookies, and they're very enjoyable.



In answer to the issue of grating chocolate - good quality chocolate is key. The higher the cocoa content, the harder the chocolate. Next freeze the chocolate in small chunks. When you are ready to use it, take a chunk and wrap it in a little kitchen towel and grate quickly for a few minutes. Put it back in the freezer and take out the next chunk. No mess and wonderfully grated chocolate!

More Reviews

Similar Recipes

Sugar Cookie Cutouts

Sugar Cookie Cutouts

Sugar Cookie Drops

Sugar Cookie Drops

Becky's Sugary Sugar Cookies

Becky's Sugary Sugar Cookies

Sugar Cookies IX

Sugar Cookies IX

Cookie Mold Sugar Cookies

Cookie Mold Sugar Cookies

Big Soft Sugar Cookie Cakes

Big Soft Sugar Cookie Cakes


Amount Per Serving (50 total)

  • Calories
  • 96 cal
  • 5%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 11.4 g
  • 4%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 69 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Sugar Cookie Drops


next recipe:

Becky's Sugary Sugar Cookies