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Ethel's Sugar Cookies

Ethel’s Sugar Cookies

Photo Credit
Cheryl E. Davis/Shutterstock
Catherine Boeckmann
Yield
Makes 3 to 4 dozen cookies (depending on size of cutter)
Category
Cookies and Bars
Course
Desserts
Occasions
Christmas
Preparation Method
Bake
Credit
1977 Betty Crocker’s Cooky Book
Sources
More Great New England Recipes

This is the BEST sugar cookie recipe—from the Betty Crocker’s Cooky Book—that we make every year. Ethel’s Sugar Cookies are thick and cakey with just the right amount of sweetness and a hint of vanilla. These are popular around the holidays—and every time of year!

We have tried other sugar cookie doughs but always returned to Ethel’s.  They remind us of the sugar cookies that we ate as children. We especially enjoy how easy the dough is to roll with a rolling pin; the combination of butter and shortening creates a nice, sturdy dough. 

The cookies can either be topped with sprinkles before baking or iced after they have been cooked and cooled. For a crowd, multiply the cookie recipe as needed in big batches. 

Ingredients
1/4 cup shortening
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Instructions
  1. Mix butter, shortening, sugar, eggs, and vanilla thoroughly.
  2. Combine flour, baking powder, and salt, and blend into egg mixture. 
  3. Divide dough into two discs.  Cover each with plastic wrap and chill for at least 1 hour or overnight.
  4. Heat oven to 400 degrees.
  5. Remove the dough from the refrigerator and allow it to sit on the counter for 15 to 30 minutes, depending on the temperature of your kitchen. 
  6. Roll out dough to 1/8-inch to 1/4-inch thickness on a floured board. 
  7. Cut into desired shapes and place on an ungreased cookie sheet.
  8. Bake for 6 to 8 minutes at 400°F, until cookies are a delicate golden color. Cool on a wire rack.  
  9. If desired, decorate with icing. See recipe below.

Easy Cream Icing

Ingredients
1 cup sifted confectioner’s sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 to 3 Tablespoons cream or milk
food coloring or icing tints
Instructions
  1. Blend sugar, salt, and vanilla. 
  2. Add 1 tablespoon of cream/milk at a time until icing reaches a spreadable consistency. 
  3. Add food coloring. Spread on cookies with an off-set spatula.
About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s ÃÛÌÒÁµÈË found each other. She leads digital content for the ÃÛÌÒÁµÈË website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann
 

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Comments

Diana Vandall (not verified)

10 years 11 months ago

I have been making these cookies at Christmas time,using Holiday shapes, for probably 40 yrs at least! The recipe was in my old Betty Crocker cookbook. Just before my husband passed, he bought me the new addition book and a lot of the old recipes are not in there and he insisted I throw my old, falling apart book away! Big mistake, but I'm very happy to find this recipe again and so is my family!!

Okibi (not verified)

11 years 11 months ago

I grew up with this recipe and it is still my favorite one to this day (I am 32). I have tried many other sugar cookies, but nothing has been better.