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!!!

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 made this recipe and typed this up for me to include in my cook book! I moved this past year & kitchen stuff still in storage! My sister didn't have it and had used a different one from internet that didn't work out for her! So glad I found this! I sometimes blend almond & rum flavoring with the vanilla. I also add the same to the icing - great for the holidays!

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

I use both lemon and vanilla.