Spool Sugar Cookies

Spool Sugar Cookies

42

"This is an elegant cookie that uses a thread spool to press a flower design on the top. Always get rave reviews! Just peel the paper off of one end of a spool of thread."

Ingredients

1 h 34 m servings 209 cals
Serving size has been adjusted!

Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, cream together the margarine, oil, white sugar and confectioners' sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the sugar mixture until just blended. Cover and chill dough for at least 3 hours or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the chilled dough into walnut sized balls and roll the balls in the remaining sugar. Place them 2 inches apart onto the cookie sheets. Press into each ball with the open end of a plastic thread spool. Dip the spool into the sugar between each cookie to prevent sticking problems.
  3. Bake for 8 to 10 minutes in the preheated oven. Do not over bake or you will lose the delicate taste. Enjoy!

Reviews

42
  1. 47 Ratings

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Most helpful

Does it really mean 1 cup of oil AND 1 cup of margarine...? I used both in the spirit of following a recipe, but when I took the dough out of the fridge, it was really greasy and filled with po...

Most helpful critical

I reduced the oil to 1/2 cup and found these to still be very oily. Overall a good cookie, but my regular rolled sugar cookie recipe is tastier, so to change it up, I think I'll use that recipe...

Does it really mean 1 cup of oil AND 1 cup of margarine...? I used both in the spirit of following a recipe, but when I took the dough out of the fridge, it was really greasy and filled with po...

great recipe! the only reason it got 4 stars is because it was WAY too oily. i have made this recipe twice now, and the second time i only used 1/2 c. margerine and 1/2 cup oil and they turned...

My daughter and I made these a couple of days ago and thought they were fun to make and delicious. Using the 36 serving batch, I substituted the 1cup margarine with 1 cup butter and only used 1/...

These taste fantastic, crunchy on the outside and chewy on the inside. They look beautiful too. I added a drop of red food coloring to the center of the "flower" for a splash of color. The only ...

Oh what fun... I just love the flower design. I have been making this cookie for many years. AKA "Amish Sugar Cookies". Because the dough is so soft though, I found if I use 4 3/4 cups of flour,...

I reduced the oil to 1/2 cup and found these to still be very oily. Overall a good cookie, but my regular rolled sugar cookie recipe is tastier, so to change it up, I think I'll use that recipe...

These cookies are cute as hell and really really really delicious. I'm going to become a family hero, and it's all because of these lovely white cookies!

I tried this recipe because I had limited resouces in the kitchen and no butter to make my usual sugar cookies. I was pleasantly suprised by both the taste and delicate texture of these cookies...

I should have listened to my instincts. This recipe was too oily. I would suggest using a solid such as butter, margarine, or crisco in place of the oil; or at least cut back on the oil. The ...