Rating: 4.5 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This easy sugar cookie recipe can be customized with seven different variations. Butterscotch cookies? Lemon-poppy seed? There's a flavor for everyone with this easy cookie recipe.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
35 mins
bake:
12 mins
total:
47 mins
Servings:
48
Yield:
about 48 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°F. In a large bowl beat butter and shortening with a mixer on medium 30 seconds. Add sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl as needed. Beat in egg yolks and vanilla. Beat in flour.

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  • Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets.

  • Bake 12 to 14 minutes or until edges are set but not brown. Cool on cookie sheet 2 minutes. Remove; cool on wire racks.

Lemon-Poppy Seed Sugar Cookies:

Prepare as directed, except before adding sugar, combine sugar and 1 Tbsp. lemon zest in a small bowl. With fingertips, rub lemon zest into sugar until sugar becomes very fragrant. Add 2 Tbsp. poppy seeds with the flour.

Spicy Sugar Cookies:

Prepare as directed through shaping. In a shallow dish combine 1/4 cup sugar, 1/2 tsp. ground cinnamon, and 1/4 tsp. cayenne pepper. Roll dough balls in sugar mixture before baking.

Chai-Clementine Sugar Cookies:

Prepare as directed, except add 2 tsp. clementine zest along with the butter and sugar. Add 2 tsp. chai seasoning with the flour. (To make your own chai seasoning, combine 1 1/2 tsp. ground cardamom, 1/4 tsp. ground ginger, 1/4 tsp. ground cinnamon, and dash ground cloves.)

White Chocolate-Pistachio Sugar Cookies:

Prepare as directed, except reduce flour to 1 1/3 cups and add 1/3 cup finely ground pistachios and 1/4 cup grated white baking chocolate to the flour mixture. If desired, stir in 2 tsp. cracked pink peppercorns with the flour. After removing from oven, sprinkle with additional finely grated white baking chocolate.

Butterscotch Sugar Cookies:

Prepare as directed, except omit the cream of tartar. Reduce granulated sugar to 1 cup. Add 1 cup packed brown sugar with granulated sugar. Add 1 tsp. pumpkin pie spice or apple pie spice with the flour.

Lime-Coconut Sugar Cookies:

Prepare as directed, except combine the sugar, 1/3 cup toasted coconut, and 2 tsp. lime zest in a food processor. Pulse quickly until coconut is very fine. Add to butter mixture as directed.

Vanilla Bean Sugar Cookies:

Prepare as directed, except substitute 2 tsp. vanilla bean paste for the vanilla. (Or cut one vanilla bean in half lengthwise; scrape the seeds from the pod. Beat seeds into dough with the egg yolks.)

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

89 calories; fat 4g; cholesterol 17mg; saturated fat 2g; carbohydrates 12g; mono fat 2g; poly fat 1g; sugars 8g; protein 1g; vitamin a 74.5IU; niacin equivalents 0.3mg; folate 10mcg; sodium 48mg; potassium 17mg; calcium 3mg; iron 0.2mg.
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