World’s Best Sugar Cookies?

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Lovina’s recipe for sugar cookies is what she calls “World’s Best Sugar Cookies.” I take the title as a lofty challenge because that means, as her editor, that I should try to sample every sugar cookie on the planet to make sure her title is accurate, right?:) Tough job!  Okay, I haven’t tasted every sugar cookie on the planet, but I have tasted Lovina’s and they are pretty darn good: soft, sweet, not overpowering.  This is a fun cookie to eat, but it’s also a fun cookie to make for children.  This was a photo we captured while working on The Amish Cook’s Baking Book which was released a couple of years ago. Anyway, you can give the recipe a try yourself. What do you think, world’s best?


1 cup confectioners’ sugar

1 cup granulated sugar

 1 cup butter or margarine, softened

1 cup vegetable oil

2 teaspoons vanilla extract

2 eggs

5 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar


cup shortening

1 teaspoon vanilla extract

4 cups confectioners’ sugar, plus more if needed

½ cup milk

Food coloring (optional)

Sprinkles (optional)

Heat the oven to 350 degrees.

In a large bowl, cream together the confectioners’ sugar, granulated sugar, butter (or margarine), oil and vanilla until light and fluffy. Add the eggs, and beat until evenly incorporated.

In another large bowl, sift together the flour, salt, baking soda and cream of tartar. Gradually add the dry ingredients to the wet mixture, stirring until well combined.

Form the cookie dough into walnut-size balls, and place 2 inches apart on ungreased baking sheets. Flatten the balls using the bottom of a glass dipped in sugar. Bake for 10-12 minutes, until the edges turn golden brown. Allow the cookies to cool for two minutes on the baking sheets before removing. Transfer the cookies to wire racks to cool completely. Cookies may then be frosted if desired.

For the frosting: Cream the shortening and the vanilla and 1 cup of the confectioners’ sugar. Gradually add the milk and the rest of the sugar, beating constantly. More sugar can be added to provide the desired thickness. Food coloring can be added if you like. Spread the frosting on the cookies, and decorate with sprinkles if you like. Let the frosting set before storing.

Makes 4 dozen cookies.

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The Discussion

  1. Heather says:

    I have to agree…these are wonderful cookies. My granddaughters love to make them with me, however, the only drawback is that there is a line of people waiting to eat them as they’re coming out of the oven. Some wait for the frosting, some don’t. Its more like a grabfest time.

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  2. Kevin, for the frosting…is that 1 cup shortening?

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  3. I need to try this recipe. I make Lovina’s penutbutter cookies regularly, my children and grandchildren love them. I cannot keep them around for long.

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  4. Jean Longfellow says:

    Cant wait to try these!

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