vintage sugar cookie

Name: Vintage Sugar Cookie
Prep time: 10 min
Cook time: 10 min
Yield: 1
Cuisine: American
Ingredients: 4 large eggs; 1 1/2 cup(s) granulated sugar; 1 cup(s) butter; 2 teaspoon(s) baking powder; 1 teaspoon(s) pure vanilla extract; 2 - 4 cup(s) all-purpose flour

4 Pinches 1 Photo

Suzanne Campbell

Des Moines, IA

Updated on Jul 30, 2025

This is an heirloom sugar cookie recipe that bakes crisp on the outside and tender and chewy on the inside. This recipe comes from the 1923 Rockwell City, IA, cookbook. The creator of the recipe: Mrs. W.Q. Stewart

Rate

prep time 10 Min

cook time 10 Min

method Bake

yield 1 dozen

Ingredients

4 large eggs
1 1/2 cups granulated sugar
1 cup butter
2 teaspoons baking powder
1 teaspoon pure vanilla extract
2 - 4 cups all-purpose flour

How To Make vintage sugar cookie

Step 1

Combine 4 eggs, 1.5 cups sugar, 1 cup butter, and 2 teaspoons baking powder.

Step 2

Add any flavor your family prefers - vanilla extract or lemon extract or any extract you desire. I add 1 teaspoon up to 1 Tablespoon depending on whether I am making this for a crust for a pie or for cookies.
Step 3

Add flour a little at a time - just enough to roll a soft dough. I used approximately 3 cups of flour, but the key is to add flour until you get a soft, workable dough.
Step 4

Bake in a quick oven until light brown.
Step 5

Temperature Range Terms Used 250°F to 275°F Very Slow Oven, Cool Oven 300°F to 325°F Slow Oven, Warm Oven, Low Oven 350°F to 375°F Moderate Oven, Medium Oven 375°F to 400°F Moderately Hot Oven, Quick Oven, Moderately Fast Oven 400°F to 425°F Hot Oven, Fast Oven 450°F to 475°F Very Hot Oven, Quick Oven (in some contexts), Brisk Oven 475°F to 500°F Extremely Hot Oven, Fierce Oven
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