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Old Fashioned Sugar Cookies

Old Fashioned Sugar Cookies
Adapted from The Cookiepedia by Stacy Adimando
Makes 3 dozen 3-inch cookies

3 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 ¾ cups granulated sugar
¼ cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
Non-pareils or sanding sugar

1. Preheat oven to 325F. Line baking sheets with parchment paper or silicone baking mats; set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
3. In the bowl of an electric mixer, cream butter and sugars together on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, scraping down the side of the bowl as needed. Add vanilla extract and beat until combined. Reduce speed to low and add flour mixture a little at a time, mixing until just combined. Scrape down the side of the bowl, making sure to get any dry bits at the bottom.
4. Using a cookie scoop or a heaping tablespoon, roll dough into 1-inch balls. If using non-pareils, dip one side of the ball into a shallow bowl of sprinkles to coat the top. (If using sanding sugar, you can just dip half, or simply roll the ball in the sugar to coat the whole thing.) Place on prepared baking sheets, pressing down gently to flatten balls slightly. Chill dough on baking sheets in the refrigerator for 20 minutes.
5. Once chilled, bake, rotating pans halfway through, for 12 to 15 minutes or until the edges just begin to brown. Let cool on cookie sheet for 2 minutes before transferring to a wire rack to cool completely.

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