sugar cookies with variations

sugar cookies with variations

prep time: 1 hour 19 minutes
cook time: 10 minutes
ready in: 1 hour 29 minutes

makes: 30 servings, 1 cookie each


  • 1/2 cup butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1 ⅔ cups all-purpose flour
  • 3/4 teaspoon baking powder

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Cream together butter and sugar until smooth. Beat in egg and vanilla.
  2. Sift together flour and baking powder and add to creamed mixture.
  3. Roll dough into a log on plastic wrap. Wrap and refrigerate at least one hour.
  4. Preheat oven to 400°F. Slice roll into 1/4-1/2 inch discs and place 1 inch apart on ungreased cookie sheets.
  5. Bake 7-10 minutes, remove from oven and cool completely before removing from cookie sheets.

  • Add 1/2 teaspoon lemon zest to dough, drizzle baked cookies with white chocolate.
  • Shape dough into 1 inch balls, then press a thumbprint in the middle and fill with raspberry jam.
  • Add 1/2 teaspoon cardamom, shape dough into 1 inch balls, roll in crushed pistachios and flatten slightly.
  • Dip baked cookies in dark chocolate and crushed peppermint.
  • Add cocoa powder to half the dough, layer with white dough and roll, then slice into pinwheels.

  • per serving: 70 calories, 4g total fat, 2g saturated fat, 15mg cholesterol, 40mg sodium, 10g carbohydrates, 0g fiber, 5g Sugar, 1g protein