An oldie but goodie sugar cookie recipe from my Aunt Gloria who was a cook by profession and an amazing baker!

No other sugar cookie recipe comes close this one! And I haven’t seen this exact one published anywhere at all. I don’t know where she got it.

Depending on your cookie size, you could get 26-30 cookies that average about 2-1/2 to 3 inches.

If you need to make more cookies, just use the slider on the recipe to increase the ingredient amounts.

I make them for every occasion – birthdays, all holidays, showers, any excuse to make them! People love these!

You have three choices! You could leave them plain, undecorated. You could decorate with sprinkles before you bake them. You could frost them after they are baked and cooled.

My cookie cutter collection is huge! This could be my most requested cookie!

Look at my recipe called ICING~WITH CORN SYRUP which is what I use to decorate these sugar cookies. It hardens like Royal Icing, but it is not super hard. It has a nice shiny surface and you can stack the cookies with no worries! It is delicious!

See more pictures in the slideshow below.


Sugar Cookies~THE BEST!
The best tasting sugar cookies ever! An oldie but goodie sugar cookie recipe that I have not seen in years! THE BEST!
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Prep Time45 minutes
Cook Time6 minutes
Course: Dessert
Cuisine: American
Servings: 26
Calories: 83


  • ½ cup butter
  • ¾ cup sugar
  • 1 egg
  • teaspoon vanilla extract
  • cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt


  • Preheat the oven to 350°.
  • Grease or spray the cookie sheets or use parchment paper.
  • With a mixer on medium speed, cream the butter and sugar until fluffy.
  • Beat in the egg and vanilla extract.
  • In a small bowl, mix the flour, baking powder, and salt together, then add to the creamed mixture and beat on low speed until a dough forms. (For this recipe, I often just add the dry ingredients right into the bowl and mix it well. )
  • On a lightly floured board, roll the dough to ¼-inch thickness. Start rolling with a small piece of dough, rather than roll the entire ball of dough at once.
  • Use cookie cutters to cut shapes. Use a thin metal spatula to transfer the shapes to the prepared cookie sheets. Place the cookies about an inch apart. (Decorate with sprinkles if you choose to add them before baking.)
  • Bake at 350° for 6 – 8 minutes or until the bottoms are just a light golden brown. Keep checking the cookies, since they are sensitive to the rack positioning. Every oven is different.
  • Immediately remove the cookies from the cookie sheets and place them on a wire rack to cool.
  • You can choose to spread icing on the cooled cookies and decorate with sprinkles or leave them plain.
  • These cookies last a few weeks when stored in a tin container.


YOU HAVE THREE CHOICES!   1. You can serve the sugar cookies plain. 2. You can add sprinkles to the tops of the cookies before baking.  3. You can decorate the cooled cookies with an icing and sprinkles.
ICING:  Check out my recipe for Frosting ~ NO Meringue Powder, NO Egg Whites.  It uses a corn syrup/confectioner’s sugar ratio that hardens just enough so YOU CAN STACK the  cookies without ruining them.  It is not a super hard icing.
Calories: 83kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 72mg | Potassium: 12mg | Fiber: 1g | Sugar: 6g | Vitamin A: 118IU | Calcium: 12mg | Iron: 1mg

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