Ethel's Sugar Cookies

Recipe for Ethel's Sugar Cookies

Ingredients

1/4 cup shortening
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

Instructions

Mix butter, shortening, sugar, eggs, and vanilla thoroughly.

Combine flour, baking powder, and salt, and blend into egg mixture. 

Divide dough into 2 discs.  Cover each with plastic wrap and chill for at least 1 hour or overnight.

Heat oven to 400 degrees.

Remove dough from refrigerator and allow to sit on the counter for 15 to 30 minutes, depending on the temperature of your kitchen.

Roll out dough to ⅛-inch to ¼-inch thickness on a floured board. 

Cut into desired shapes and place on an ungreased cookie sheet.

Place on an ungreased baking sheet

Bake for 6 to 8 minutes at 400°F, until cookies are a delicate golden color.

Cool on a wire rack.  

If desired, decorate with icing. See recipe below.

Easy Cream Icing

  • 1 cup sifted confectioner’s sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 1 to 3 Tablespoons cream or milk
  • food coloring or icing tints

Blend sugar, salt, and vanilla. Add 1 tablespoon cream/milk at at a time until icing reaches a spreadable consistency. Add food coloring. Spread on cookies with an off-set spatula.

 

Yield: 

Makes 3 to 4 dozen cookies (depending on size of cutter)

Reader Comments

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Best ever 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!!!

Best ever 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!!!

Ethel's sugar cookies

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!

Ethel's Sugar cookies

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

Ethel’s Sugar Cookies

I use both lemon and vanilla.

Ethel’s sugar cookies

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.

Ethel’s delicious Sugar Cookies

My made them every year around Christmas time. The best cookies ever. But used Maple extract instead of lemon. Super Tasty with colorful sugars on top.

Sugar cookies by Ethel

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

Ethel's Sugar Cookies

The Editors's picture

Hi, Blue. As you can see in the intro, these cookies were made by the woman who ran the Blaine House in Augusta, Maine. She borrowed it from Betty Crocker. After an extensive search (and a search of the original Betty Crocker cookbook) we have no answer as to who Ethel is. Most likely she was someone’s mother, grandmother, or aunt and she made fabulous sugar cookies.

Ethel's Sugar Cookies

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.

Ethel’s Sugar Cookies

We got this recipe out of my mom’s big green cookbook over 50 years ago and have been cooking these awesome cookies every Christmas since. Not only are they fabulous cookies but it brings back so many memories of my mom and my own children....5 stars

This Recipe is Christmas

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!

Ethel’s Sugar Cookies

I have used this recipe for over 50 years. I received the Betty Crocker Cookie Cookbook when I was about 12 years old and this is the only recipe I use for my cut out cookies. I still make cut outs for every holiday and sometimes in between. Great recipe.

I have been making these for

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.

I have been making these

I have been making these cookies at Christmas time,using Holiday shapes, for probably 40 yrs at least! The recipe was in my old Betty Crocker cookbook. Just before my husband passed, he bought me the new addition book and a lot of the old recipes are not in there and he insisted I throw my old, falling apart book away! Big mistake, but I'm very happy to find this recipe again and so is my family!!

I grew up with this recipe

I grew up with this recipe and it is still my favorite one to this day (I am 32). I have tried many other sugar cookies, but nothing has been better.