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All shapes and sizes for popular sugar cookies

This week's recipes include Amish Sugar Cookies, Soft Sugar Cookies and Rolled Sugar Cookies
From the Kitchen by Joyce Walter

As a youngster growing up one of my favourite activities prior to Christmas was “helping” my Mother make sugar cookies.

The best part was picking out the cookie cutters — a Santa Claus, a tree, a snowman and the round ones with the scalloped edge. It was odd but I also picked out the heart, sculpted by my Dad from a tin can.

Eating the raw dough was also a treat but just a nibble or two before every scrap was baked to come out of the oven in all those glorious forms. Some we iced, others we left plain but all tasted of homemade goodness.

This week’s recipes include that recipe for rolled sugar cookies, plus two others for drop cookies. Santa’s approval is anticipated.

• • •

Amish Sugar Cookies

1 cup butter
1 cup canola oil
1 cup sugar
1 cup icing sugar
2 eggs
2 tsps. vanilla
1/2 tsp. almond flavouring
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. salt
4 1/2 cups all-purpose flour

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Cream together butter, oil and both sugars until smooth. Add eggs and flavourings and mix well. Add flour and mix until combined.

Use a large cookie scoop and scoop dough onto lined baking sheet. Bake for 10-12 minutes only until edges turn golden. Cool on baking sheet for 5 minutes then transfer to racks. Makes about 3 dozen. May be frozen.

• • •

Soft Sugar Cookies

1 cup butter, softened
1 1/3 cups granulated sugar
1 egg
2 1/2 tsps. vanilla
1 tsp. lemon flavouring
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350 degrees F. Coat cookie sheet with non-stick spray.

Cream butter and sugar until fluffy. Add egg and flavourings. Beat until mixed.

Combine dry ingredients and add to butter and sugar mixture. Mix well.

Drop dough by tablespoon onto cookie sheet, about 2 inches apart.

Bake for 10-12 minutes or until just set. Do not over-bake. Cool on baking sheet for a few minutes then transfer to a rack. May be frosted with a favourite frosting. Makes about 3 dozen. May be frozen.

• • •

Rolled Sugar Cookies

1 cup butter
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1/2 cup sour milk
4 cups flour
2 tsps. baking powder
1 tsp. baking soda
dash salt

Cream butter and sugar then add eggs, sour milk and vanilla. Add flour, salt, soda and baking powder and mix well. Transfer dough to a bowl and smooth. Cover and refrigerate overnight.

To make cookies, cut dough into four quarters. Place one of the quarters on a floured surface and roll out to 1/8 inch thickness. Use a variety of cookie cutter shapes to cut into dough. Place on buttered cooke sheet. Sprinkle with sugar if desired.

Bake at 400 degrees F for 10-12 minutes but do not overbake. Cool on baking sheet then transfer to racks. When completely cooled, ice in favourite colours. Cookies will be crisp. May be frozen. Repeat until all dough is used. In total this will make about 3 1/2 dozen depending on shapes used.

Note: it might be difficult to incorporate all the flour while mixing. Any not used then should be used while rolling out the dough.

Joyce Walter can be reached at