- 1/2 cup soft margarine or shortening
- 1 cup white sugar
- 1 medium egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 1/4 teaspoon almond flavoring (optional)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1-1/2 cups flour
In a medium sized bowl cream together the margarine or shortening and sugar. Beat it until it is smooth and fluffy. Add the egg, milk and vanilla, mixing well. Stir in the salt, baking powder and flour. Blend it all up until it makes a nice smooth dough. Drop the mixture by small spoonfuls onto an oiled cookie sheet. Bake at 375° for about 8 to 10 minutes.
If desired, you can color the dough with food coloring for special occasions. You can also form them into small balls and roll them in a little granulated sugar right before baking.
I love this recipe because it is so easy to prepare. I think it goes together even faster than most cookie mixes. It is cheap and easy too, costing only about 50¢ to 60¢ for the whole batch. If desired, this recipe can easily be doubled.
These cookies taste like butter. They are quick and easy to make but the taste is not good. There seems to be not enough sugar because you can not taste any sweetness in these cookies. The temp. was to high for the time. They started to burn and had to take them out with 1 1/2 minutes left on the cooking time. I give this recipe 5 out 5 for quickness and ease, but I give it a 1 out of 5 for taste.
These cookies are so good and easy to make. I did use real unsalted butter instead of margarine and increased the milk by 1/2 to 1 tsp. They turned out perfect. I will make these again, (as the first batch is already gone)(lol), and make some homemade buttercream icing to decorate. Mmmm, sounds good.
These cookies are awsome!! To the first comment, try using shortening instead of butter, thats what I have always used and these cookies are a favorite at our house, I only make them at Christmas because otherwise we would get really fat!!
I made these cookies late at might for a quick snack and i was nervous that they wouldn’t come out! But, they came out great and I was really pleased with them.
These cookies are so yummy. I made them like 20 times and i make them almost every holiday. And sometimes just for fun. And i also sometimes add m&m’s or pecans and they taste even better but they taste good plain. I would recomends then to everyone i know.
LOVE!!! these cookies. Every member of my family loves them. They eat them as they come out
i love these cookies i make them alot. i make them for special occasions and just for fun. and i’m only 12. these are awesome me and my cousin make them all the time. but i mostly make them by myself becausei like to cook. but anyway these are the BEST cookies ever.
I just made these cookies and OMGSH they are soooo good. They came out perfect and taste great. Thank you so much for making this website. I have tried several things on the web and everything is Great!
are you able to roll this out into cookie shapes?
these cookies were FANTASTIC!!
i think there should be more sugar ( because i love my sugar :O hahaha )
but other then that it was beautiful and i think i’m going to make more for my family and friends, OH MY GOSH i cant get over the taste LOL!!
Thank you
keep the good work up and have a good time
I made these for my church class and they all said they were amazing…Great Job!
I was kinda iffy on these cookies turning out ok because the dough was really runny an I followed the recipe step by step. This is the 4th recipe for sugar cookies I have tried tonight. And each one has tasted gross. As for this one they taste alright expept they are flat because the dough was so runny. I rolled half of them in sugar and they taste better than the ones that werent rolled in sugar. Anyways they taste better than the other recipes i have tried tonight. I just wish the dough wasnt so runny!
Maybe you should try refrigerating the dough before you scoop out and bake. If you actually melted the marg/butter/fat, chilling would be necessary.
If chilling doesn’t solve your problem, add a few tablespoons of additional flour.
Yum! I was looking for a fast cookie recipe that didn’t involve chocolate chips (currently out of those!). This fit the bill and turned out great, satisfying my hubby’s sweet tooth.
I rolled the tops in red and green sprinkles to get us in the Christmas spirit. Thanks for sharing the recipe – it will go into my recipe box for sure!
I loved this recipe- the cookies were delicious and it is so simple and easy! I used butter and the taste was delicate and not too sweet with a really nice texture. Thanks!
could you use self rising flour instead of regular flour, salt & baking powder??
OMGGG THIS IS SO AMAZINGGGG
deuces
DUDE. My cookies burnt.
I think the temp. is too high. D:<
But, they are tasty(:
I just tried this recipe, and I loved it! I had the almond extract, so I used it. Also, I had some coconut flour, and I decided to do half coconut flour and half all-purpose flour. The extracts, along with the coconut flour, added some nice sweetness and amazing scents. I also flattened the dough balls and sprinkled them with cinnamon and sugar. The cookies didn’t flatten out on their own, as I am used to with sugar cookies, but they tasted so good it didn’t matter.
Me and my son just took this on as a quick, snack attack, project. Choose to read the comments and added 1/2 cup extra sugar. Turned out perfect, quick, and easy. Great first cooking lesson for the youth. Easy to follow, easy to cook, and quick to complete. Total time in the kitchen, from gathering the ingredients to last bowl washed…20 minutes. Awesome!
Note: When my son looked at the ugly spoon-fulls we had plopped on the cookie sheet, he asked why we didn’t using a rolling pin. I had to think on my feet. They are now called “self-leveling” sugar cookies. What can I say, it worked…in more ways than one. They were the most beautiful self-leveling sugar cookies we ever ate.
I am fixing to make them and I will add the extra sugar. I sure do hope they turn out good. I am crossed between the shortening or the maragarine. I am also thinking about doubling the recipe.