Spool Sugar Cookies

Spool Sugar Cookies

Jacquie Whitney 0

"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 {{adjustedServings}} servings 209 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • 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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  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!
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Reviews 42

  1. 47 Ratings


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 pools of oil. I drained as much as I could by turning it upside down over another bowl, and just wrapped each ball of dough in a paper towel before putting it on the cookie sheet and didn't grease the sheet. Aside from the oil mayhem (worked wonders for my cuticles though) (just kidding), the cookies turned out great! They were light and crispy and chewy all in one, and not at all too sweet, and entirely adorable. (:


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 out PERFECT! great tasting and fun looking cookies!


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 1/2 cup of oil instead of the 1 cup the recipe asked for. We did not need to refrigerate the dough either. Will make again in the future.