Tasty Tuesday – Rolled Sugar Cookies

As we approach the holidays, I wanted to share an excellent basic recipe for cookies that anyone who has made simple drop cookies (like chocolate-chip cookies) can make without much fuss.  It does, however, require a cookie cutter; I invite you over to my post at the Torquere Press today for my post, “Christmas Cookies – A Cautionary Tale.”

Here, without further ado, is the recipe:

Cookie Baking 101:  Rolled Sugar Cookies


1/2 C butter (anyone that tells you to use margarine in cookies should be shot) (just sayin’)
1 C sugar
1 egg
1/4 C milk
1/2 t vanilla (do NOT use “Vanillin.”  This is an artificial flavor.  Buy real vanilla.  You’ll thank me.)
2 1/4 C flour
2 t baking powder
1/2 t salt
1/2 t ground mace or cake spice

I’ve said it before, and I’ll say it again:  the world’s best cake spice is from The Spice House.  Check it out.  You won’t be sorry.


  1. Soften the butter.  Either let it stand at room temperature or beat it with an electric mixer until creamy.  Do not let it become too soft or melt.
  2. In a mixer bowl (I love to use ceramic bowls for this but any large bowl will do), cream together the butter and sugar.  Wooden spoons are very helpful for this purpose or you can use your handy dandy electric mixer again.  (Just don’t go nuts with the sugar or it’ll splash everywhere.)  (Ask me how I know this.)
  3. Add the egg, the milk, and the vanilla; beat well.
  4. In a separate bowl, stir together the flour, baking powder, salt and mace or cake spice.
  5. Add to creamed mixture and beat until blended.
  6. Divide dough in half.
  7. Cover and chill for 1 hour.
  8. Preheat oven to 375 degrees F, 191 C.
  9. On a lightly-floured surface, roll each half of dough to 1/8 inch thickness.
  10. Cut into desired shapes with cookie cutters.  (You can use an overturned glass if you aren’t fortunate enough to have cookie cutters; you can really go nuts with fancy shapes if that’s your thing.  You can find them on the internet, second-hand stores, and antique shops.)
  11. Place cookies on ungreased cookie sheet and bake for 7 to 8 minutes, until golden.
  12. Remove from cookie sheet with metal spatula.  Cool on wire rack.

Yield: about 4.5 dozen.

Join our other Tasty Tuesday Compatriots!

Nancy Lauzon brings us Headless Chicken Soup!

Selena Robins whips up a Fun Fabulous Focaccia Feast!

4 Replies to “Tasty Tuesday – Rolled Sugar Cookies”

  1. As I have a huge box of cookie mix that needs to be used, this recipe will be going into the hat for next year. Thanks for sharing. I’m salivating over the dough.

  2. Those sound delicious and right up my family’s cookie alley. I agree about pure vanilla, it does make such a difference in baking.

    Going to make these on the weekend. I’ve already done a lot of baking, but with my family there’s always room for more cookies.

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