Ethel's Sugar Cookies

I have this recipe in my mother’s 1947 Betty Crocker Cookbook and make it every year for Christmas, as did my mother before me (I’m 55). My variations are to not roll the dough and use cookie cutters. I use a cookie scoop, roll into an even ball by hand, then use a glass cup dipped in flour to press each ball to the desired size on the cookie sheet. Have to be careful not to press too hard or the dough cracks, leaving you with poor results once baked. I make these a good bit thicker than the recipe dictates. I use melted white chocolate to “ice” them once they are baked and cooled, then add sugar sprinkles before the chocolate sets. They are beautiful and delicious!!!

My mom always made Ethel's sugar cookies! Still love them to this day!

This is the recipe that my mother used every year for her Christmas cookies. I continued the tradition and passed it on to my daughter. How delightful to see this featured here. Thank you for a wonderful memory.

What is the history of this recipe-- who is Ethel?

Bought the book these came from in 1967 as a new wife without two nickles to rub together! Great little cookie book, which I gave to my own daughter several years ago. She had begged for it, so the year she married I sent it to her. This is the best sugar cookie recipe you can ever find! I still make them. No, I didn't re-copy the recipe, but bought a re-issued copy of the book which my son is now begging for. Guess it may become a present for him one of these years.

I have been making this recipe out of my mother's cookbook for 50 years. The tradition is, upon the first snowfall...I bake my first batch of Christmas cookies. My cookbook is in Florida at our winter home. My mother was recently diagnosed with stage 4 lymphoma in her bones and is undergoing treatment in Michigan. Don't worry, the tradition will live on, and Mom will have her Christmas cookies tonight!

I have been making these for over 48 years. They are a no fail cut out cookie -- perfect for cut outs. To speed up the chilling, I divide the dough in half and roll them into 2 slabs indie of plastic wrap and shill in the freezer for about 1/2 hour. Then put on a well-flowered board it rolls out very well. You may have to re-chill in refrigerator in between batches. For better flavor, I use 1/2 butter and half margarine (not the kind where first ingredient is water). I may try coconut oil this year for healthy reasons. I use vanilla, almond extract or for lemon ones add some lemon rind as well (if need more liquid, lemon juice) and frosting with lemon frosting.