What more can I say about this wonderful Vintage Betty Crocker Rolled Sugar Cookies recipe, other than PERFECT!
This is the same recipe that my Grandma Janet and I used when we made sugar cookies every year at Christmastime and I hunted it down when it was time to make the traditional rolled sugar cookies with my own children.
It is the base recipe that I use for any sugar cookies, like my classic rolled sugar cookies which is my adaptation to include my favorite ingredients for the best tasting sugar cookies around!
Rolled, chilled, cut out sugar cookies from our favorite tried and true Vintage Betty Crocker Traditional Rolled Sugar Cookies recipe!
If you need to cut the prep time down and skip the chilling, you can try out my no chill rolled sugar cookies for another fantastic sugar cookie recipe!
Need a frosting recipe for your sugar cookies? Try my sugar cookie frosting that hardens, it’s ultra white base color works great for adding colors to for amazing sugar cookie decorating!
Vintage Betty Crocker Rolled Sugar Cookies Ingredients
These classic cookies are made with 7 simple ingredients that most of us always have in our pantry, including shortening (or a combination of margarine or butter with shortening), sugar, eggs, salt, baking powder, vanilla, and all-purpose flour.
How Do I Make Vintage Betty Crocker Rolled Sugar Cookies?
To make Vintage Betty Crocker Rolled Sugar Cookies, for best results, cream together the shortening and sugar. Add the eggs, salt, baking powder and vanilla and combine well. Add the flour until your dough forms, then cover with plastic wrap and chill in the refrigerator for at least an hour before rolling out your dough for cut out sugar cookies.
How Long Can I Store My Vintage Betty Crocker Rolled Sugar Cookie Dough In The Refrigerator?
Once your dough is made, rather than simply covering the bowl with plastic wrap for the required chilling time, place dough in an airtight container. It can be refrigerated for up to 1 week, but I suggest using your cookie dough within the first 3 to 5 days for best results.
Can I Freeze My Vintage Betty Crocker Rolled Sugar Cookie Dough?
You can easily freeze your dough! Once you have combined all of your ingredients, rather than chilling the sugar cookie dough in the refrigerator, I split my dough into two halves. I form a disc shaped round between a couple of sheets of plastic wrap (about 1 inch in thickness), then wrap tightly in plastic wrap. Once I have my discs formed, they can be stored in a freezer storage bag or an airtight container in the freezer.
How Long Can I Freeze Sugar Cookie Dough?
Sugar cookie dough in general can be stored in the freezer for up to 6 months. How well the dough has been wrapped and stored for freezing will affect the dough’s best ‘use by’ date. Our best results when baking frozen sugar cookie dough, is to use dough no older than 3 months. Other family members say that their dough stores easily for more than 6 months (and even up to 1 year!).
*Recipe as it was originally printed with very minor exceptions and an additional note or two, such as creaming the shortening and sugar together. Also, although the recipe states that it yields 4 dozen 3″ cookies, my batches have never yielded more than 3 dozen 🙂
Vintage Betty Crocker Rolled Sugar Cookies
Ingredients
- 3/4 c shortening (part butter or margarine, softened)
- 1 c sugar
- 2 eggs
- 1 tsp vanilla (or 1/2 tsp lemon extract)
- 2 1/2 c Gold Medal (all-purpose) flour
- 1 tsp baking powder
- 1 tsp salt
Instructions
- Mix the shortening, sugar, eggs, and flavoring together thoroughly (best to cream the the shortening and sugar together until smooth first). Blend in the flour, baking powder, and salt. Cover and chill for at least an hour.
- Heat oven to 400 degrees F and line your baking sheet(s) with parchment paper. Roll the dough to 1/4 inch thickness on a lightly floured pastry mat or board. Cut out desired shapes and transfer them to your baking sheet(s). Bake 6-8 minutes or until very lightly brown.
Notes
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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Are they crisp on the outside but soft on the inside?
These are soft and tender throughout, with a crispy bottom. Another minute or so of baking (play with your baking times) will help you achieve a crispier cookie. Hope that helps and thanks for asking!
Was this recipe from the Betty Crocker Red Pie Cookbook? That was my go to recipe for years
It was one of the red cookbooks 🙂 but no, it wasn’t the pie cookbook as far as I can remember. That’s assuming it wasn’t the same recipe in both books though. This was published in the late 50’s.
I got the cookbook with the same recipe. My moms cookbook had the same recipe also. this are my go to sugar roll outs. The recipe in the new book uses powered sugar.
What is the ratio of butter to shortening? It doesn’t specify in the recipe & I dont usually bake using Crisco, so I’m unfamiliar. Thanx so much for your help!!
It can be in any combination, but I do a 1/2 cup of one and a 1/4 cup of the other to make it easy. Enjoy!!
this is the recipe I use every year, I have an old Betty Crocker cookbook and this recipe is in there I use the lemon flavoring instead of the vanilla flavoring and I like the lemon better.
I love lemon in mine too! Add lemon zest and it’s even better 🙂
What icing do you use for these, if any? I have the same recipe, but mine came from my mom’s Betty Crocker Recipe Boxed Library-circa 1971. I have become an avid baker and realized that I have been doing the the icing recipe WRONG (from the same recipe library) for nearly 30 years!
Hello Kallie, I have many different icings or frostings that I use for these but typically my simple icing that my Grandma always made (water or milk, flavoring extract, powdered sugar until you reach your desired consistency then add coloring). My shiny icing (using corn syrup) will harden into a glossy appearance, and I also use my frosting that hardens.
Hope that helps! If you want I can dig through one of my old recipe books for something vintage to match 🙂
I have used this recipe every year since the 1970’s and agree with both of your additional notes. I no longer have the cookbook from which the sugar cookies came; it literally fell apart from being used so much. In searching for a recipe for braided honey bread that I believe was in the same book, I came across your website and look forward to trying some of your recipes especially the beef stew; both my husband and I love beef stew and your recipe sounds quick, easy and delicious. Could you let me know which BC cookbook you used for the cookie recipe.
Hello Grace, we love that cook book too! That is one that my mother still has, that and the old Joy of Cooking book…did you ever have that one? The one that I’m referencing in the recipe is if I remember correctly (and I’m pretty sure of this date) the 1969 Betty Crocker Cook Book. Hope that helps! Angela
I actually went out looking for the actual cookbook as this is all the cookies my mom used to make when I was a kid. You can still find the book today as I need to go out and buy another one
Found a few of the old Betty Crocker cookbooks when we moved into this old farmhouse, wish we still had them but I know they are available on ebay for pretty reasonable prices. I love my updated version and hassle my mom for anything from the 1969 edition!
I looked all over for this recipe. Thank you!!
I looked for it too and thought for sure that it would be easy to find, but I was wrong! So I thought I’d share it here 🙂