Sugar Cookie Recipe

I can take zero amounts of credit for this cookie recipe, but it’s my favorite. The book it came in, a Mrs. Fields Best Cookie Book Ever!,  was either a bridal shower or wedding gift back in the day.

It’s the only sugar cookie recipe I’ve used since then. It has proven itself over 18 1/2 years so at this point its likely not going anywhere.  I’ve used the recipe so much actually, that the page long ago ripped out of the book. Each holiday I frantically look hoping that it hasn’t slipped from the book and is lost in Recipe Land somewhere.

The book has other good recipes too, but this is my favorite. If you’re a cook book connoisseur this is sale on Amazon used for $4.20.  Its worth having in the cupboard.

A few years ago I bought this Wilton set of cookie cutters for the girls and they’ve lasted for years. We use them for every holiday. I’m sure there are some shapes in there that we haven’t used at all. The set has everything from football and helmet shapes to Easter bunnies and eggs to letters and numbers. They are plastic, but for a family set of cookie cutters to be used a few times per year they are perfect and have held up well.

This recipe doubles or triples extremely well.

On to the recipe!


2 Cups all purpose flour (I used GF flour and it was just as good)

1/4 tsp salt

1 1/2 sticks salted butter, softened

3/4 cup white sugar

1 large egg

1 tsp vanilla extract

To Do:

  1. Preheat oven to 325 degrees F
  2. Whisk together flour and salt
  3. In a separate bowl cream butter and sugar with mixer. Add egg and vanilla until well mixed.
  4. Add flour mixture. Be careful not to over mix.
  5. Letting dough rest for at least 30 minutes will make it easier to roll and cut but it isn’t completely necessary.
  6.  To cut cookies, roll once section of dough at a time on a floured surface to about 1/4 inch thick with a floured rolling pin.
  7. Cut with cookie cutters and place on ungreased cookie sheet.**
  8. Bake for 8-10 minutes. They should be fully baked without any amount of brown.

*Disclaimer…yes the cookies in the picture I posted have brown on them. Why is it every time I take 2 seconds to use the bathroom something in the kitchen burns???!!!!

**If you’ll be decorating with sprinkles or jimmies (whatever you want to call them) put them on the raw cookie before baking. Otherwise let cookies completely cool before decorating.

This recipe makes approx. 3 dozen depending on the size of your cookie cutters.

Last month I made 150 of these cookies for a baby shower. 50 owls, 50 leaves and 50 tree stumps. This month, to eat while we decorated our Christmas tree, I made a half batch and it was plenty for a quick Christmas treat.






  1. For the half recipe I kept the whole egg in. Thanks..I should have clarified that. For the owl cookies I framed it with regular frosting and then filled it in with a frosting of water and 10x sugar with food dye. I’m not sure of amounts I eye balled it.


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