Michelle's Soft Sugar Cookies

4.3
(457)

These soft sugar cookies have won raves from all who have tried them. They have a light and delicate flavor and are great for Christmastime cutouts.

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Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
8 hrs
Total Time:
8 hrs 20 mins
Servings:
60
Yield:
3 to 5 dozen cookies
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Ingredients

Original recipe (1X) yields 60 servings

  • 1 ½ cups white sugar

  • 1 cup margarine

  • 3 eggs

  • 1 teaspoon vanilla extract

  • 3 ½ cups all-purpose flour

  • 2 teaspoons cream of tartar

  • 1 teaspoon baking soda

  • ½ teaspoon salt

Directions

  1. Beat together sugar and margarine in a large bowl until light and fluffy. Add eggs one at time, mixing well after each addition. Stir in vanilla. Add flour, cream of tartar, baking soda, and salt gradually to egg mixture, stirring in by hand until incorporated. Cover and chill dough in the refrigerator, 8 hours to overnight.

  2. Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

  3. Roll dough out on a floured surface to 1/8- to 1/4-inch thickness and cut into your favorite shapes. Place cookies onto the prepared baking sheets.

  4. Bake in the preheated oven until golden, 6 to 8 minutes.

594 home cooks made it!

Nutrition Facts (per serving)

77 Calories
3g Fat
11g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 77
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 9mg 3%
Sodium 79mg 3%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 1g 2%
Calcium 4mg 0%
Iron 0mg 2%
Potassium 29mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.