Old Fashioned Sugar Cookies

Old Fashioned Sugar Cookies

Classic rolled and cut out cookies for any holiday or just because it's a Tuesday!
Cook Time10 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Cookies
Author: Cher


  • 1/2 Cup Shortening Crisco is best. Butter flavored if you can find it.
  • 3/4 Cup White sugar
  • 1 Egg
  • 1/2 tsp Vanilla
  • 1/2 tsp Dry grated orange peel
  • 2 Cups White Flour
  • 1/4 tsp Salt
  • 1/2 tsp Baking Powder
  • 2-3 Tab Milk


  • Cream shortening and sugar.
  • Add egg and beat well.
  • Add vanilla and orange peel.
  • Add dry ingredients. Mix well. Add milk a little at a time until dough is soft and will hold its shape. A bit like the consistency of modeling clay.
  • Cover bowl with plastic wrap and chill several hours.
  • Roll 1/8 inch thick on lightly floured surface. Cut in shapes using cookie cutters of your choice. Sprinkle with sugar or leave plain to frost and decorate later.
  • Bake for 10 to 12 minutes. Leave on pan for about 8 minutes before removing to a wire rack to cool completely.

Amish Sugar Cookies | RecipeLion.com

Quoted from http://www.recipelion.com/Cookies/Amish-Sugar-Cookies/ct/1:

Amish Sugar Cookies Keep it simple with this recipe for Amish sugar cookies. This is the recipe for best softest sugar cookies. These easy to make cookies are sweet popular treats that work great as Easter cookies, Christmas cookies or simple everyday cookies.Yields: 78Cooking Time:12 min

  • 4 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 cup butter
  • 1 cup vegetable oil
  • 1 cup granulated sugar plus extra for stamping
  • 1 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  1. Preheat oven to 375 degrees F. Line baking sheets with kitchen parchment paper or grease lightly.
  2. In medium bowl, mix together flour, soda, and cream of tartar.
  3. In a large bowl, beat butter, oil and sugars until completely blended and mixture is creamy. Add eggs and vanilla and beat well. Stir in dry ingredients until well blended.
  4. Drop dough, using a cookie scoop or level measuring tablespoonfuls, on prepared baking sheets. Flatten each ball to 3/8-inch thickness using a cookie stamp or the bottom of a pretty glass dipped in granulated sugar.
  5. Bake 10-12 minutes or until cookies are lightly browned around the edges. Do not overbake. Transfer cookies to wire racks to cool.