Monday, December 21

Sugar Cookie Recipe Circa 1966

I love to make things for the people in my life, from silly hand-made gifts to serious art. The Holidays with their fat-intensive sweets are no different and to me nothing says Christmas more than SUGAR COOKIES!!

I doubt that the classic sugar cookie recipe has changed over the years, but just in case, here is the standard from my Mother's 1966 recipe collection:


  • 1 cup butter
  • 1 1/2 cup sugar
  • 3 eggs
  • 2 teaspoons cream of tartar
  • 1 teaspoon vanilla
  • 3 1/2 cup cake flour
Roll out and bake 375 degrees for 6 to 8 minutes. Allow to cool, preferably overnight, and then frost! Makes 8 DOZEN cookies!

If you design some great modern looking sugar cookies (or an architectural ginger house masterpiece) please send me the pics!

UPDATE: Found several other Sugar Cookie recipes plus frosting/decorating tips from the same recipe tin :

  • 1/2 cup Crisco oil or butter
  • 3/4 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1/2 tsp baking powder
  • 1/2 teaspoon baking soad
Mix dry ingredients. Blend shortening and sugar. Blend egg into shortening/sugar mix. Add vanilla. Blend all ingredients. Flour a bread board, flour rolling pin. Roll dough thin to 1/4". Bake 350 degrees about 5 to 9 minutes. Be careful! They burn quickly!

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 tsp. Vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • Water
Cream butter in large mixing bowl. Add sugar; beat until fluffy and light. Beat in egg and Vanilla until well blended. Gradually mix in flour and salt until well blended. Beat in water a few drops at a time until dough comes away from sides of bowl. Shape dough into large flat disk and refrigerate 2-3 hours. Preheat oven to 350. Roll dough on lightly floured surface to 1/8 thickness. Bake 10 to 12 minutes or until cookies brown around edge. Cool completely on wire racks. Makes about 4 dozen cookies.


Put some powdered sugar in a bowl and add water or milk until desired consistency. Color with food colors or smooth onto cookie plain white.

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