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Today's Case

Colonial Sugar Cookies

Subject: Colonial sugar cookies
From: Lisa
Date: 6/10/2023, 1:28 PM
To: Phaedrus 

On 6/10/2023 9:40 AM, Lisa wrote:

I am looking for this recipe for a friend. She says it came out of Betty Crocker? 
or Better Homes? cookbook. It uses powdered sugar, not granulated & I think egg 
whites. I found a couple, but she says they're not it.  
Thank you, Lisa 
ps love your site, you can get lost for hours lol fun:)

Hi Lisa,

We don't have a collection of Betty Crocker, Better Homes and Gardens, or Good Housekeeping cookbooks, and there is no database on the Internet of the recipes that have appeared in all of those cookbooks.

I did a normal Internet search for a "Colonial Sugar Cookies" recipe from one of those cookbooks, one that called for powdered sugar, not granulated sugar. I did not find any recipe with that name that called for only powdered sugar. I did find a half-dozen or so recipes with the name "Colonial Sugar Cookies", but every one of them called for granulated sugar, not powdered. (See below.) Dropping the "Colonial" part of the name, I did find a Betty Crocker recipe that called for powdered sugar instead of granulated, but it is called "Classic Sugar Cookies" (see below). I cannot find any recipe called "Colonial Sugar Cookies" that calls for the use of powdered sugar instead of granulated sugar.

I will post this for reader input.


Betty Crocker Classic Sugar Cookies

1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar


3 cups powdered sugar
3 to 5 tablespoons milk
1/4 teaspoon vanilla
Food colors, if desired
Colored sugar or candy sprinkles, if desired

In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 
1 teaspoon vanilla, the almond extract and egg with electric mixer 
on medium speed, or mix with spoon, until well blended. Stir in 
flour, baking soda and cream of tartar. Divide dough in half; shape 
dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate 
at least 2 hours.
Heat oven to 375°F.
Roll each disk on lightly floured surface until 1/4 inch thick. 
Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. 
On ungreased cookie sheets, place cutouts at least 2 inches apart.

Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; 
remove from cookie sheets to cooling racks. Cool completely.
For your icing: In medium bowl, beat 3 cups powdered sugar, 
3 tablespoons milk and 1/4 teaspoon vanilla with spoon until 
smooth and spreadable. If frosting is too stiff to spread, add 
additional milk, 1 teaspoon at a time. Tint with food color. 
Spread frosting on cooled cookies. Decorate as desired with 
colored sugar or candy sprinkles. Let stand about 4 hours or 
until frosting is set. Store covered in airtight container at 
room temperature with waxed paper between layers.
Colonial Sugar Cookies

2 egg yolks
1 1/2 cups sugar, divided
1 cup butter, softened
1 cup sugar
2 egg whites
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla
3 1/2 cups flour

Beat egg yolks and 1/2 cup sugar until thick and lemon colored; 
reserve. Cream butter and 1 cup sugar until light and fluffy. 
Beat in egg whites. Mix in egg yolk mixture. Add vanilla. 
Add dry ingredients gradually. Cover and refrigerate at least 
1 hour.

Heat oven to 375 degrees. Roll out dough on floured counter. 
Cut out shapes. Place on greased cookie pans and bake for 
about 8 to 10 minutes or until very light brown. 
Cool completely before decorating. Makes about 2 dozen 
large cookies.

Easy Icing for Sugar Cookies

2 1/2 cups powdered sugar
2 tablespoons water or milk
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla

In small bowl, combine all ingredients. Mix slowly until 
powdered sugar is moistened. Beat at medium speed until 
smooth (add a few drops of water, if needed). May be 
tinted with food coloring.
Colonial Sugar Cookies     

2 1/2 cup sifted flour
1/2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon lemon flavoring
1 teaspoon cream of tartar
2 cup sugar
1/4 teaspoon salt
2 egg yolks
1 cup butter

Sift the first 4 ingredients together. Cream butter and 
extracts together until butter is softened. Add sugar 
gradually, creaming until fluffy after each addition. 
Add yolks one at a time, beating well after each addition. 
Add dry ingredients in 4ths, beating until just blended. 
Make balls (1-inch), about 2-inches apart on ungreased 
sheets. Bake at 350°F for 10 minutes or until golden brown.
Colonial Sugar Cookies     

1/2 C butter
1/2 C shortening
1 3/4 c sugar
1 tbsp grated orange peel
2 tsp vanilla extract
2 eggs
5 tbsp milk
4 c sifted all-purpose flour
2 tsp baking soda
1/2 tsp salt
4 tsp cream of tartar


Preheat oven to 350º.
Cream butter, shortening and sugar till fluffy. Add 
orange peel and vanilla extract. Add egg and milk 
and mix till incorporated.
Sift flour, baking soda, salt and cream of tartar 
together. Mix into the butter/sugar mixture. Roll 
into balls and place of parchment lined baking sheet. 
Flatten gently and sprinkle with decorating sugar.
Bake 350º 10 minutes, or until very light golden brown.

Number Of Servings: 5 dozen

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