• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Recipes @ Bake It With Love

menu icon
go to homepage
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Cookies & Bars

    Angela @ BakeItWithLove.com · 29 Comments

    Vintage Betty Crocker Rolled Sugar Cookies

    Share This Recipe!

    • Share
    • Tweet
    • Yummly
    • LinkedIn
    • Reddit
    Jump to Recipe

    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.

    Rolled, chilled, and cut out sugar cookies from our favorite tried and true Vintage Betty Crocker Traditional Rolled Sugar Cookies
    Rolled, chilled, cut out sugar cookies from our favorite tried and true Vintage Betty Crocker Traditional Rolled Sugar Cookies recipe!

    Sometimes the Classics are Still the Very Best

    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!

    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!

    Jump to:
    • Sometimes the Classics are Still the Very Best
    • Ingredients You'll Need
    • How to Make Rolled Sugar Cookies
    • 📋 Recipe
    • 💬 Comments

    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!

    My amazing glossy sugar cookie icing is also ideal for all of your holiday cookie baking! Like my frosting, this shiny icing will harden once set to make stacking a breeze!

    Ingredients You'll Need

    These classic cookies are made with 7 simple ingredients that most of us always have in our pantry!

    • Shortening - Or a combination of shortening and butter. The original recipe itself calls for shortening and margarine, as do many vintage recipes.
    • Sugar - What would sugar cookies be without the staple granulated sugar that makes them so tasty!
    • Eggs - To add structure and bind your ingredients together.
    • Salt - A touch of salt to keep your cookies from being overly sweet, salt makes everything taste better!
    • Baking Powder - To give just the right amount of rise to your cookies.
    • Vanilla Extract - Use more if you want, it won't hurt anything! Vanilla helps to heighten all of the delicious ingredient flavors in cookies.
    • All-Purpose Flour - The bakers' staple ingredient for adding bulk to baked goods.

    How to Make Rolled Sugar Cookies

    The instructions in the recipe card below are very true to the original recipe. My preferred method for mixing cookie dough, a one-bowl method, is given here.

    Mix the Cookie Dough

    1. To make Vintage Betty Crocker Rolled Sugar Cookies, for best results, cream together the shortening (plus butter or margarine) and sugar.
    2. Add the eggs, salt, baking powder, and vanilla and combine well.
    3. 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.

    Roll, Cut, and Bake the Cookies

    1. Preheat your oven to 400 degrees F (205 degrees C) and line baking sheets with parchment paper or silicone baking mats.
    2. Transfer a portion (I roll my batches in roughly quarter portions of the dough) to a lightly floured working surface. Roll out the dough until it is approximately ¼ inch in thickness. Cut desired shapes out using your cookie cutters.
    3. Place the cut-out cookie shapes onto your prepared baking sheets and bake for 6-8 minutes, or until the bottoms are just beginning to turn golden.
    4. Remove from the oven and allow the cookies to set on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.

    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.

    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 the discs are 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 your dough's best 'use by' date.

    My 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 🙂

    Rolled, chilled, and cut out sugar cookies from our favorite tried and true Vintage Betty Crocker Traditional Rolled Sugar Cookies

    📋 Recipe

    Rolled, chilled, and cut out sugar cookies from our favorite tried and true Vintage Betty Crocker Traditional Rolled Sugar Cookies
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    4.95 from 58 reviews

    Vintage Betty Crocker Rolled Sugar Cookies

    Rolled, chilled, and cut out sugar cookies from my personal favorite, tried and true, Vintage Betty Crocker Traditional Rolled Sugar Cookies!
    Author | Angela
    Servings: 36 cookies
    Calories: 95kcal
    Prep 10 minutes
    Cooking 6 minutes
    Chilling Time 1 hour
    Total Time 1 hour 16 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • ¾ cup shortening (part butter or margarine, softened)
    • 1 cup sugar
    • 2 large eggs
    • 1 teaspoon vanilla (or ½ teaspoon lemon extract)
    • 2 ½ cups Gold Medal (all-purpose) flour
    • 1 teaspoon baking powder
    • 1 teaspoon 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 (205 degrees C) and line your baking sheet(s) with parchment paper. Roll the dough to ¼ 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

    *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.
    Remember that shortening makes fluffier cookies, so a combination of shortening and butter works best for cookies to hold their cut-out shapes.

    Nutrition

    Calories: 95kcal (5%) | Carbohydrates: 12g (4%) | Protein: 1g (2%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Cholesterol: 9mg (3%) | Sodium: 69mg (3%) | Potassium: 24mg (1%) | Fiber: 1g (4%) | Sugar: 6g (7%) | Vitamin A: 13IU | Calcium: 7mg (1%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Christmas Cookies, Cookies & Bars Recipes, Dessert Recipes, Holiday Recipes
    Cuisine American

    Save

    Save

    author profile photo
    Angela @ BakeItWithLove.com

    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!

    bakeitwithlove.com/about/
    « Creamy Caesar Salad Dressing Without Anchovies
    Yukon Gold Gruyere Swiss Cheese Smashed Potatoes »

    Share This Recipe!

    • Share
    • Tweet
    • Yummly
    • LinkedIn
    • Reddit

    Reader Interactions

    Comments

    1. Jan Roan says

      April 13, 2022 at 7:09 am

      5 stars
      I’ve been making these for forty years! I add one teaspoon of almond extract in addition to vanilla.

      Reply
    2. Shelley says

      March 26, 2022 at 5:21 am

      This looks so easy to make with my kids! Can I use all shortening?

      Reply
      • Angela @ BakeItWithLove.com says

        March 26, 2022 at 10:38 am

        Yes, you most definitely can! It even helps the cookies hold their shape best 🙂 Have fun!

        Reply
        • Shelley says

          March 26, 2022 at 6:57 pm

          Perfect, I'll try this soon. Thanks! 🙂

          Reply
    3. Rosemarie Kiry says

      February 25, 2022 at 5:34 pm

      5 stars
      This recipe is from the old Betty Crocker cookbook. My husband loves these but alas my cookbook fell apart after about 60 years or older use as my mother in law used it. I just roll each into a bal and smash it with the bottom of a buttered and sugar dipped glass. I’ve never rolled them out though. It is such and easy recipe. I also just use butter rather than any shortening. Thanks so much for this recipe.

      Reply
    4. Beverly says

      January 08, 2022 at 7:34 am

      5 stars
      This vintage version with part butter part shortening made all the difference for cookies that hold shape and I love using the lemon pure extract ( never artificial extracts thank you ! Beverly

      Reply
    5. Diane says

      December 23, 2021 at 1:49 pm

      5 stars
      THANK YOU for sharing this recipe!! I have been looking all over for my Momma's recipe box Specifically for THIS recipe!! Ooooohhh! I thought it was gone, forever! There's Nothing that says Christmas Baking than Ethel's Sugar Cookies! THEY REMIND ME OF HOME!! <3 <3 <3 Merry Christmas!!

      Reply
    6. Lindsey says

      December 22, 2021 at 3:59 pm

      What can I do if I can't find parchment paper?

      Reply
      • Angela @ BakeItWithLove.com says

        December 22, 2021 at 5:05 pm

        I use the silicone (silpat) baking mats interchangeably with parchment paper with great results. However, if you don't have either available to you just do a test batch of a few cookies on your normal, ungreased baking sheet(s). Hope that helps!

        Reply
    7. Alyssa says

      November 06, 2021 at 8:41 pm

      Can you use all butter and no shortening?

      Reply
      • Angela @ BakeItWithLove.com says

        November 07, 2021 at 8:10 am

        Yes, indeed and it's my favorite way to make these sugar cookies. Having the shortening helps the cookies hold their shape too (it melts slower so you get thicker sugar cookies with less spreading). However, I love the taste of all butter sugar cookies especially with some lemon zest added. Enjoy!

        Reply
    8. Anonymous says

      March 16, 2021 at 10:45 am

      Are they crisp on the outside but soft on the inside?

      Reply
      • Angela @ BakeItWithLove.com says

        March 16, 2021 at 11:24 am

        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!

        Reply
    9. Melanie Kennedy says

      December 13, 2020 at 9:11 pm

      Was this recipe from the Betty Crocker Red Pie Cookbook? That was my go to recipe for years

      Reply
      • Angela @ BakeItWithLove.com says

        December 14, 2020 at 6:36 am

        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.

        Reply
        • Anonymous says

          December 27, 2020 at 9:18 am

          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.

          Reply
      • E says

        October 17, 2021 at 12:08 pm

        5 stars
        Is this Melanie Kennedy from PA? If so your Aunt just used this recipe 😋

        Reply
    10. Cathy Cox says

      December 12, 2020 at 9:15 pm

      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!!

      Reply
      • Angela @ BakeItWithLove.com says

        December 13, 2020 at 5:38 pm

        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!!

        Reply
    11. Jerilyn Zwolinski says

      December 12, 2020 at 6:29 pm

      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.

      Reply
      • Angela @ BakeItWithLove.com says

        December 13, 2020 at 5:38 pm

        I love lemon in mine too! Add lemon zest and it's even better 🙂

        Reply
    12. Kallie says

      June 08, 2020 at 11:15 am

      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!

      Reply
      • Angela @ BakeItWithLove.com says

        June 09, 2020 at 7:44 am

        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 🙂

        Reply
    13. Grace says

      November 25, 2019 at 8:56 am

      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.

      Reply
      • Angela @ BakeItWithLove.com says

        November 25, 2019 at 9:19 am

        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

        Reply
    14. Anonymous says

      December 23, 2017 at 7:18 pm

      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

      Reply
      • Angela @ BakeItWithLove.com says

        December 26, 2017 at 8:59 pm

        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!

        Reply
    15. Amy says

      June 17, 2017 at 4:13 pm

      5 stars
      I looked all over for this recipe. Thank you!!

      Reply
      • Angela @ BakeItWithLove.com says

        June 18, 2017 at 8:10 am

        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 🙂

        Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    en English
    ar Arabichr Croatiancs Czechda Danishnl Dutchen Englishfr Frenchde Germanit Italianja Japaneseko Koreanpt Portugueseru Russiantr Turkish
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Roast Dinners

    • Sunday Dinner Ideas
    • Pork Ribeye Roast
    • Baked Pork Tenderloin
    • How To Roast Lamb
    • Roasted Leg of Lamb
    • Roasted Lamb Shanks

    Reader Favorites

    • Avocado Egg Bake (Breakfast Bake)
    • Best Chicken Tortilla Soup
    • Panda Express Shanghai Angus Steak
    • Pan Seared Ribeye Steak
    • Bacon Wrapped Meatloaf
    • Strawberry Shortcake
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Subscribe

    Stay in Touch!

    * indicates required

    Read

    • Collections
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love