Sugar Cookies

Preparation info

  • Difficulty


  • About

    5 dozen


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

One of the easiest of dessert accompaniments is a simple sugar cookie. These cookies can be made in minutes and the dough lends itself to an amusing variety of shapes—that is, when the dough is rolled out, it may be cut into rounds, squares, diamonds, crescents, or whatever your fancy before baking. This recipe makes about 5 dozen cookies, but part of the dough may be frozen for later use.


  • 8 tablespoons ( cup) solid, white vegetable shortening
  • 1 cup sugar
  • 1 egg, lightly beaten
  • cup milk
  • 1 teaspoon vanilla extract
  • cups sifted flour
  • ½ teaspoon cream of tartar
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon salt


  1. Preheat the oven to 400 degrees.

  2. Sift together the flour, cream of tartar, soda, and salt. Set aside.

  3. Combine the shortening, sugar, egg, milk, and vanilla extract in the bowl of an electric mixer. Start beating on low speed, then gradually increase the speed until the mixture is well blended. Reduce the beater’s speed to medium and gradually add the flour mixture. Beat until thoroughly blended.

  4. Lightly flour a board and place half the dough on the board. Roll the dough with a floured rolling pin until the dough is inch thick. Cut the dough into any desired shape, such as rounds, squares, crescents, or diamonds. Place the cutouts on an ungreased baking sheet and bake for 5 to 7 minutes. Continue rolling, cutting, and baking the dough until all of it is used. Or, if you desire, you may wrap leftover dough in waxed paper or aluminum foil and freeze it for later use. If the dough is frozen it must be thawed before using.