Eight-in-One Sugar Cookies

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Country women like to serve cookies warm from oven. This mix helps


  • 2 c. butter or regular margarine
  • 2 c. sugar
  • 1 c. brown sugar, firmly packed
  • 4 eggs
  • c. sifted flour
  • 1 tblsp. cream of tartar
  • 2 tsp. baking soda
  • ¼ c. milk


  • Cream together butter and sugars until smooth and fluffy. Stir in unbeaten eggs, one at a time.
  • Sift together dry ingredients; add to creamed mixture alternately with milk. Mix thoroughly.
  • Divide dough in eight 1-cup lots. Wrap each tightly in foil or plastic wrap; freeze. Then place in plastic bag. To use, thaw dough just enough that you can shape or drop it. (This dough, tightly wrapped, will keep several days in refrigerator.) Place about 2" apart on greased baking sheet and bake in moderate oven (375°) 10 to 15 minutes. Spread cookies on racks to cool. Mix makes 8 cups dough; each cup makes 2 to 3 dozen cookies, depending on the kind you bake.