Evelyn's Rolled Sugar Cookies

Evelyn's Rolled Sugar Cookies

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"I have been making these since the 70's. The recipe was passed on to me by my mother-in-law and I have yet to find a better tasting sugar cookie! I sprinkle them with colored sugar for the holidays."

Ingredients {{adjustedServings}} servings 133 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream together the shortening and sugar. Mix in eggs and beat well.
  3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add flour mixture to shortening mixture in thirds. After each third, add 1/4 cup of the milk and mix well. Dough will be soft.
  4. Put dough on well-floured surface and knead in just enough additional flour so it can be rolled. Cut with your favorite cookie cutter.
  5. Transfer to parchment-lined baking sheet and bake for 10 minutes. I rotate my sheets, baking each sheet 5 minutes on middle, then 5 minutes on top rack.
Tips & Tricks
Soft Sugar Cookies IV

These addictive cookies are soft and just right for decorating.

Cracked Sugar Cookies I

These sugar cookies stay puffy and moist even when cool.

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Reviews 64

  1. 71 Ratings


Oh, how I wish I had read these reviews before I made these cookies yesterday. I found that the dough was VERY difficult to work with. So sticky that I couldn't get it off my hands! I agree that you have to use a SIGNIFICANT amount of flour in order to be able to manipulate the dough. I am somewhat pleased with the taste, but I wouldn't use this recipe again just because of the aggravation in working with the dough...


I've been using this recipe for years and wanted to pass on some helpful tips. All butter is not created equal! For this recipe the quality of your butter makes a big difference. If on the side of the box it states that it "meets specifications for grade declared" then you can count on a low butter quality. Use only the best butter you can afford. Also for this recipe I use extra large eggs. This helps with the texture and makes the dough easier to work with. I also add an extra teaspoon of vanilla. If the dough is still too soft after trying these suggestions, I have found that using half butter half shortening works every time.


The end result is nice, but getting there is WAY too much trouble. "Knead in enough flour to make the dough workable" translates to about 3 more cups, which leads to a slightly cake-like cookie. Not to mention the trouble of adding all that flour. I reduced the amount of milk to 1/4 cup, and added it in teaspoons as I mixed, but that still didn't help -- neither did freezing the dough for an hour, although it did make it *slightly* easier to work. If you don't mind all that, then the recipe is worth it for the soft taste (altho I did add about a tablespoon of lemon rind). However, *I* will definitely be using a different recipe for sugar-cookies. :(